The Glass Transition of Protamine

• Kunisaki Naoyuki

  Department of Food Science and Technology, Tokyo University of Fisheries

• Ishizaki Shoichiro

  Department of Food Science and Technology, Tokyo University of Fisheries

• Tanaka Munehiko

  Department of Food Science and Technology, Tokyo University of Fisheries

Bibliographic Information

Other Title

• Glass Transition of Protamine

Abstract

The glass transition in protamines, mainly salmine (from salmon), in the presence of maltose or dextran has been studied using differential scanning calorimetry. The water activities (Aw) of salmine and its mixtures with maltose or dextran were adjusted from Aw 0.11 to 0.93 and state diagrams showing relationships between glass transition temperature (Tg), Aw and water content were established. The adsorption isotherms and Tg-water content relations were obtained by applying the Guggenheim-Anderson-Deboer equation and the Gordon-Taylor equation, respectively. Salmine used in this study was in a glassy state (Tg=about 140°C at 0% water content) and its Tg value decreased with increasing water content. The Tg values of salmine were reduced in the presence of maltose, while increased by mixing with dextran. The Tg of the maximally freeze-concentrated phase of salmine (Tg') was found out to be -5.8°C.

Journal

• Fisheries science

  Fisheries science 63 (1), 132-136, 1997

  The Japanese Society of Fisheries Science

Keywords

• protamine
• salmine
• glass transtition
• glass transition temperature
• DSC
• maltose
• dextran

Details

• CRID: 1390282679405239552
• NII Article ID: 130003902999
• NII Article ID: 10004868927
• NII Book ID: AA10993718
• DOI: 10.2331/fishsci.63.132
• NDL BIB ID: 4154001
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4154001
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/63/1/63_1_132/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed