Enthalpy relaxation of gelatin in the glassy state

被引：41

作者：

Badii, F ^{[1
]}

MacNaughtan, W ^{[1
]}

Farhat, IA ^{[1
]}

机构：

[1] Univ Nottingham, Div Food Sci, Loughborough LE12 5RD, Leics, England

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2005年 / 36卷 / 04期

关键词：

gelatin; enthalpy relaxation; physical ageing; glass transition;

D O I：

10.1016/j.ijbiomac.2005.06.008

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

The enthalpy relaxation during the ageing of gelatin in the glassy state was studied for partially crystalline or amorphous materials at different water contents and ageing temperatures. The extent and rate of this relaxation associated with physical ageing were found to increase when the shifted temperature parameter (T-a - T-g) increased. This parameter was able to account for the effects of structure and water content (through T-g) and ageing temperature (T-a). (c) 2005 Elsevier B.V. All rights reserved.

引用

收藏

页码：263 / 269

页数：7

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