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

書誌事項

タイトル別名

• Glass Transition of Protamine

抄録

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.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

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

  公益社団法人 日本水産学会

キーワード

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

詳細情報

• CRID: 1390282679405239552
• NII論文ID: 130003902999
• NII論文ID: 10004868927
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.63.132
• NDL書誌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
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可