scholarly journals Thermo-physical Investigations of oils, N-(2-aminoethyl)oleamide and Resulting Gels using TGA-DSC

2021 ◽  
Vol 37 (6) ◽  
pp. 1496-1500
Author(s):  
Narendra S. Joshi ◽  
Govinda P. Waghulde ◽  
Gaurav R. Gupta
Keyword(s):  
Thermal Analysis ◽  
Differential Scanning Calorimetry ◽  
Heat Capacity ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Constant Pressure ◽  
Analysis Data ◽  
Thermal Analysis Data ◽  
Scanning Calorimetry ◽  
Tga Analysis

Edible vegetable oils were gelled by using N-(2-aminoethyl)-oleamide. Oils in their free state were subjected to differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) analysis. The gels of these oils were prepared by using N-(2-aminoethyl)-oleamide as gelator and similar thermal analysis of the gels was carried out. The thermal analysis data obtained was used to determine specific heat capacity at constant pressure (Cp). The values were compared with the reported values of heat capacities. It is observed that the thermal properties and transitions of oils and gels, specific heat capacity is helpful parameter to understand the fundamentals of gels and gelation strategies.

scholarly journals THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY

2019 ◽  
Vol 4 (3) ◽  
pp. 19-23
Author(s):  
Irina V. Agafonkina ◽  
Igor A. Korolev ◽  
Taras A. Sarantsev
Keyword(s):  
Differential Scanning Calorimetry ◽  
Heat Capacity ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Thermal Processing ◽  
Thermal Denaturation ◽  
Meat Product ◽  
Muscle Proteins ◽  
Scanning Calorimetry ◽  
Denaturation Process

In the temperature range from 45 °C to 90 °C the process of thermal denaturation of a whole complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation process is the method of differential scanning calorimetry (DSC). As a result of studies the differences during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were defined by the appearance of endothermic peaks in DSC thermograms. The main variances are associated with the process of denaturation of myosin and sacroplasmic proteins and indicate indirectly their quantitative ratio in meat. The values of effective specific heat capacity in the temperature range from 20 °C to 90 °C are obtained as well as those of heat spent on the denaturation process.At reheating, the values of specific heat capacity increased by 0.1 J/(g*K) on the average, and peaks of thermal denaturation were not detected, that certifies the irreversibility of the denaturation process and the decrease in the bound moisture proportion in meat after thermal processing. Knowledge of the nature of protein thermal denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat product thermal processing.

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