Thermal transitions of gelatin evaluated using DSC sample pans of various seal integrities

Mukherjee, Indraneil; Rosolen, MaryAnn

doi:10.1007/s10973-013-3166-4

Cited by 83 publications

(48 citation statements)

References 22 publications

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“…It was reported that the seal integrities of DSC pans could affect the peak temperatures and magnitudes of the endotherms of starch . Similar results were also observed by Mukherjee and Rosolen when DSC was applied to investigate the thermal transitions of gelatin . These results indicate that the choice of pan is one of the key issues in correct determination of the thermal behavior of such biopolymers.…”

Section: Introductionsupporting

confidence: 78%

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Effect of water on the thermal transition in chitosan films

Qiao

Wang

et al. 2019

Polymer Crystallization

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In this study, the influence of moisture content on the thermal behavior of chitosan was investigated by differential scanning calorimetry (DSC). An endothermic peak at around 100°C was generally observed for hydrated chitosan films. This endothermic event was attributed to the melting transition of chitosan in pans with good seal integrity, whereas it was assigned to the evaporation of water from sample in an open system. The melting temperature (T m) of chitosan was closely related to the water content. At low water contents up to 27 wt%, the T m increased with increasing hydration level. At moderate water contents up to 135%, T m decreased with further increasing water content. At high water contents superior to 135%, the melting transition was no longer visible in the DSC thermogram. In addition, the T m of chitosan in alcohol‐aqueous mixed solvents increased with an increase in 1‐propanol concentration. The addition of urea could significantly increase the T m of chitosan at high hydration levels, whereas it was independent on urea content for less hydrated samples. These observations indicate that the role of water is complex, depending on its state in polymer matrix.

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Section: Introductionsupporting

confidence: 78%

“…[26] Similar results were also observed by Mukherjee and Rosolen when DSC was applied to investigate the thermal transitions of gelatin. [27] These results indicate that the choice of pan is one of the key issues in correct determination of the thermal behavior of such biopolymers.…”

Section: Introductionmentioning

confidence: 99%

Effect of water on the thermal transition in chitosan films

Qiao

Wang

et al. 2019

Polymer Crystallization

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“…The properties depend upon polysaccharide chain length, the nature and degree of chemical modification. Chemical modification such as oxidation, acetylation, hydroxylpropylation and cross-linking provide efficient route not only to reduce the drawbacks but also to improve on the physicochemical properties and to introduce new properties for different applications [15][16][17] .…”

Section: Introductionmentioning

confidence: 99%

Synthesis, Characterization and Optimization of Reaction Parameters for Sodium Salt of Partially Carboxymethylated Okra Gum

2018

Chem Sci Trans

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Abstract:Okra is an associate of the mallow family which is related to cotton, hibiscus and hollyhock. It is a tall annual tropical herb cultivated for its edible green seed pod. Okra gum was extracted from the pods of hibiscus esculents using acetone as a solvent. The solution of okra gum in water has the highest viscosity among all the natural polysaccharide exposed till date. Etherification of extracted okra gum was carried out to produce carboxymethylation okra gum. Reaction parameters such as reaction temperature, reaction time, volume of sodium hydroxide and amount of monochloroacetic acid were optimized. Physical and chemical characteristics such as solubility, pH, moisture content and viscosity were observed for carboxymethylation okra gum. Further extracted okra gum and carboxymethylation okra gum were characterized by Fourier transform infrared spectroscopy.

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“…Caloric content can be reduced by adding dietary fiber into products along with energy content (flour, starch, etc.) reduction [2], fat content reduction by adding modified starch [3], replacing of fat or sugar glaze by other ways of surface protecting [4]. A method of protecting surface with film coating is the most economical one because it does not require a lot of raw material.…”

Section: Introductionmentioning

confidence: 99%

Differential scanning calorimetry research of biodegradable films for confectionery and bakery products

Shulga¹,

Chorna²,

Kobylinskyi³

2017

ChChT

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Abstract. 1Biodegradable films for bakery and confectionery products using differential scanning calorimetry are studied in this work. Expediency for the use of biodegradable films for marmalade, gingerbread, bakery products, and fondant confectionery according to organoleptic characteristics is established. The influence of the type of starch on film structure is studied with DSC analysis. DSC analysis was used to determine functionality of using glycerol as plasticizer, as this can reduce the temperature of melting point and glass transition of original compounds.

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Thermal transitions of gelatin evaluated using DSC sample pans of various seal integrities

Cited by 83 publications

References 22 publications

Effect of water on the thermal transition in chitosan films

Effect of water on the thermal transition in chitosan films

Synthesis, Characterization and Optimization of Reaction Parameters for Sodium Salt of Partially Carboxymethylated Okra Gum

Differential scanning calorimetry research of biodegradable films for confectionery and bakery products

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