The effects of polymers on the shrinkage temperature of tendon

Abstract

The shrinkage temperature of tendon increases in the presence of a variety of polymers, both charged and uncharged. Using poly(ethylene glycol)s and carbohydrates of varying size, an effective radius of approx. 0.6 nm was found to be the minimum size required to achieve maximum stabilization. Above this minimum size, variations in solute size had little effect. Smaller solutes lowered the shrinkage temperature of tendon by disrupting the fibrillar structure. The study demonstrates that stabilization occurs when the solute is excluded from the fibrils and does not appear to require binding of the solute and collagen.