2008
DOI: 10.1007/s10973-008-9023-1
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Dehydrated native biopolymers - a unique representative of glassy systems

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Cited by 13 publications
(10 citation statements)
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“…Under the influence of heating all studied scaffolds exhibit a broad endothermic peak around 90°C due to an advanced dehydration. The obtained results are in good agreement with those reported for Coll and SS separately investigated 42–45. According to our data, as the SS content increases, this peak is shifted to higher temperatures compared with Coll (from 92°C up to 100°C) probably due to an increased number of hydrogen bonds, established between the Coll and SS molecules, which partially hinders the dehydration of Coll.…”
Section: Resultssupporting
confidence: 92%
“…Under the influence of heating all studied scaffolds exhibit a broad endothermic peak around 90°C due to an advanced dehydration. The obtained results are in good agreement with those reported for Coll and SS separately investigated 42–45. According to our data, as the SS content increases, this peak is shifted to higher temperatures compared with Coll (from 92°C up to 100°C) probably due to an increased number of hydrogen bonds, established between the Coll and SS molecules, which partially hinders the dehydration of Coll.…”
Section: Resultssupporting
confidence: 92%
“…3. Adsorption was reversible as reported by Tsereteli et al [12], nearly the same adsorption isotherm was obtained in three successive runs. The water vapour effected reversibly DNA molecules.…”
Section: Adsorption Equilibriumsupporting
confidence: 87%
“…System was evacuated to 0.1 Pa pressure. 50°C outgassing temperature was chosen to be lower than the denaturation temperature of calf thymus at low moisture contents [12]. Saturated water vapour having 3.1·10 3 Pa pressure at 25°C was sent to 3 dm 3 adsorption chamber initially under 0.1 Pa pressure at a very slow rate (1.1·10 -3 cm 3 s -1 ) to keep the sample in equilibrium with water vapour.…”
Section: Methodsmentioning
confidence: 99%
“…As it is known, in reality the amorphous phase in native granules is not completely amorphous since it is connected with the crystalline phase by common molecular chains. This structural peculiarity is reflected both in the ability of native granules to the limited swell (Eliasson & Gudmundsson, 1996) and in the process of vitrification of native starches (Slade & Levine, 1988;Tsereteli et al, 2008;Zeleznak & Hoseney, 1987). Only after the destruction of a native granule its amorphous phase becomes truly amorphous.…”
Section: Melting Heat Of Frozen Water In the Amorphous Starchesmentioning
confidence: 99%