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用DSC法研究了牛蹄跟腱胶原蛋白在0—4.3克水/克蛋白范围内吸附水的熔融热和状态。结果表明,天然胶原的水合可分为6个阶段:1.饱和水合状态下的不冻水量为0.19—0.26克/克;2.在R=0.19—0.33克/克范围的水在水合过程中不冻结,但在高含水量下,由于吸附水的协同效应,此水可能冻结;3.R=0.33—0.57克/克范围,Qf=91 R~2—47.7 R+6.24,Rt=0.33—0.36克/克,Ruf=0.26克/克;4.R=0.57-1.05克/克范围,dQ/dR=69.5卡/克(水);5.R=1.05-2.0克/克时,dQ/dR=79.2
The heat of fusion and the state of water adsorbed by collagen of cow’s tendon A in the range of 0-4.3 g water / g protein were studied by DSC. The results show that the natural collagen hydration can be divided into six stages: 1. The amount of unfrozen water in the saturated hydrated state is 0.19-0.26 g / g; 2. The water in the range of R = 0.19-0.33 g / g is hydrated during the hydration Not frozen, but at high water content this water may freeze due to the synergistic effect of adsorbed water; 3. R = 0.33-0.57 g / g, Qf = 91 R ~ 2-47.7 R + 6.24, Rt = 0.33 - 0.36 g / g, Ruf = 0.26 g / g; 4. R = 0.57-1.05 g / g dQ / dR = 69.5 cal / g water; dR = 79.2