Further thermoanalytical investigations of annealed keratins: The time and temperature dependence

DSC investigations of various keratins, modified keratins, and keratin model substances have shown that the first of the two endothermic peaks in the temperature range 230 °–255 °C is a microfibrillar helix peak and that the area under the peak represents a measure of the relative helix content of the sample. The peak area of every untreated keratin sample is equal to 100 % and decreases continuously with increasing extension or thermal degradation of the fiber. The relative helix content of annealed keratins depends upon the annealing time and the annealing temperature. Short annealing times at high temperatures, principally, have the same effect as long annealing times, at lower temperatures with one decisive difference: In the first case, the helix peak maximum is shifted to lower temperatures and, in the second case, to higher temperatures. It seems that these shifts, combined with amino acid analyses, are essential to the further understanding of the complicated thermal decomposition of keratins.     

Thermal denaturation ofTrichoderma reesei cellulases studied by differential scanning calorimetry and tryptophan fluorescence

The thermal denaturation of four purified Trichoderma reesei cellulase components, cellobiohydrolase (CBH) I, CBH II, endoglucanase (EG) I, and EG II, has been monitored using a combination of classical temperature/activity profiles, differential scanning calorimetry (DSC), and thermal scanning fluorescence emission spectrometry. Significant correlations were found between the results of enzyme activity studies and the results obtained through the more direct physical approaches, in that both DSC and the activity studies showed EG II (T_m = 75°C) to be much more thermostable (by 10–11 °C) than the other three enzymes, all three of which were shown by both activity profiles and DSC to be very similar in thermal stability. The temperature dependence of the wavelength of maximum tryptophan emission showed a parallel result, with the three enzymes exhibiting less thermostable activity being grouped together in this regard, and EG II differing from the other three in maintaining a less-exposed tryptophan microenvironment at temperatures as high as 73 °C. The DSC results suggested that at least two transitions are involved in the unfolding of each of the cellulase components, the first (lower-temperature) of which may be the one correlated with activity loss.

     

Bird muscles under hydrostatic high-pressure/temperature combinations

Breast muscles from three different birds were subjected to hydrostatic high-pressure (400 MPa)/temperature (10–75°C) combinations, and the denaturation-induced effects on the pressurized proteins monitored by DSC. Comparisons with parallel results from heating-alone processes were established. Actin was the most labile moiety to pressurization and myosin together with sarcoplasmic proteins were next in observing pressure-induced denaturation at low temperatures. Some myosin derivatives (fragments or aggregates) and collagen remained native-like under pressure at any temperature. As previously reported, pressure and temperature showed interdependent and antagonistic-like effects. Hydrostatic high-pressure caused severe proteins denaturation at non thermal denaturing temperatures. At thermally active conditions, pressure preserved proteins from subsequent thermal denaturation. This last effect was lower than in similar but destructured myosystems (batters) because of the absence of functional salts but presumably also by steric hindrance.     

Thermal stability of UV-irradiated collagen in bovine lens capsules and in bovine cornea

The thermal stability of UVB irradiated collagen in bovine lens capsules and in bovine cornea has been investigated by differential scanning calorimetry (DSC). During UVB irradiation the lens capsules and cornea were immersed in water to keep the collagen in a fully hydrated condition at all times. UV irradiation induced changes in collagen which caused both stabilization and destabilization of the collagen structure. The helix-coil transition for non-irradiated collagen in cornea occurred near 66 degrees C, instead for the irradiated one for 3h it occurred at 69 degrees C. After irradiating for longer times (20-96h) the helix-coil transition peak occurred at much lower temperatures. The peak was very broad and suggested that collagen was reduced by UV to different polypeptides of different molecular weight and different lower thermal stabilities. The irradiation of lens capsules with UVB light in vitro resulted in changes in the thermal properties of type-IV collagen consistent with increased cross-linking. DSC of lens capsules showed two major peaks at melting temperatures at 54 degrees C Tm1 and 78 degrees C Tm2, which can be attributed to the denaturation of the triple helix and 7S domains, respectively. UVB irradiation of lens capsules in vitro for 6 h caused an increase in Tm1 from 54 to 57 degrees C. The higher temperature required to denature the type-IV collagen after irradiation in vitro suggested an increase of intermolecular cross-linking.     

The effect of temperature on the mechanical properties of a protein-based biopolymer network

Several studies have shown that eggshell membrane (ESM) is a suitable biomaterial with potential applications in biomedicine such as wound repair and cell culture. In order to control and improve the use of ESM for biomedical applications their physical and structural properties must be known. In this paper, we have studied the effect of temperature on the mechanical properties of the ESM. Atomic force microscopy was used to assess the morphology of the ESM. The mechanical properties of the membranes were studied by means of uniaxial tensile tests carried out at four different temperatures. Differential scanning calorimetry and thermo-gravimetrical analysis were used to assess the thermal transitions of the ESM and the influence of the water content on its thermal behavior. The Young’s modulus showed a linear inverse dependence with regard to the temperature of the sample. A peak associated to the thermal denaturation of collagen was observed in the DSC tests of the membrane. These peaks showed a dependence on the water content of the specimens.     

A differential scanning calorimetry study on poly(ethylene terephthalate) isothermally crystallized at stepwise temperatures: multiple melting behavior re-investigated

The multiple melting behavior of poly(ethylene terephthalate) (PET) was investigated with differential scanning calorimetry (DSC) by examining PET samples having been subjected to special schemes of crystallization and annealing treatment at multiple descending temperatures. Upon such step-wise annealing in decreasing temperatures, the existence of doublet melting peaks in addition to a series of multiple minor peaks in the PET has been demonstrated using carefully designed thermal schemes. Using the Hoffman theory, multiple lamellae populations, might be suggested to be simultaneously present in the PET subjected to such thermal treatments. However, direct experimental evidence has yet to be provided. The low-temperature minor crystals simply melt during normal scanning without having time enough to reorganize into higher-melt crystals. Nevertheless, the effect of scanning on non-isothermal crystallization does exist but is primarily confined to the temperature range much below the main melting region where the crystallization of polymer chains can progress at a reasonable rate. At higher temperatures near the main melting region, annealing for extended times is required in order to result in relative changes of the melting endotherms of the upper and lower peaks in the main melting doublet. In all we have shown that interpretations of the multiple melting phenomenon in semicrystalline polymers can be better refined.     

Effects of trichloroethylene and tetrachloroethylene on fine structure of wool

Studies have been made on the structure of wool fibres treated with trichloroethylene (TRI) and tetrachloroethylene (PER) by means of differential thermal analysis (DTA), differential scanning calorimetry (DSC) and X-ray diffractometry. The samples were treated with TRI at temperatures ranging from 40? to 87?, and with PER at temperatures from 40? to 121?. TRI and PER treatment caused changes in the wool samples which were detected on the DTA curves. Changes in the degree of order brought about by TRI and PER, calculated from the DSC scans, were in accord with those determined from the X-ray data. The wool samples treated with TRI showed an increase, and those treated with PER a decrease, in the content of the ordered phase as the treatment time was increased.     

DMSO对鸡蛋白溶菌酶溶液变性的影响

利用差示扫描量热(DSC)和温度调制差示扫描量热(MDSC)研究了鸡蛋白溶菌酶在纯水及二甲基亚砜(DMSO)/水混合溶剂中的热变性过程, 探讨了酶的浓度、扫描速率和共溶剂的含量对热变性行为的影响规律. 在纯水溶液中, 溶菌酶的变性焓(△Hm)随酶浓度的增大而增大. 而在DMSO/水混合溶剂中, 变性温度(Tm)随DMSO体积分数的增大向低温方向移动, 变性峰变低变宽; 当DMSO体积分数达到70%后, 热变性曲线变成了一条光滑的直线. 另外, 在纯水溶液中溶菌酶的MDSC图除了出现DSC中可观察到的主吸热峰(I)外, 在峰(I)的前面还出现一个小而对称的吸热峰(II), 并且当体系中有DMSO存在时也未能观察到此峰. 当溶菌酶浓度增大时, Tm(II)移向低温, △Hm(II)减小, Tm(I)与Tm(II)之间的距离变长. 吸热峰(II)的出现被认为是由于水溶液中溶菌酶二聚体的可逆离解造成的.     

A DSC Study of Thermal Transitions of Apple Systems at Several Water Contents

The dependence of phase transitions in apple systems at several different water contents has been studied by using differential scanning calorimetry (DSC). The pre-cooled samples with high water fractions show a small but distinct thermal effect at low temperature before the final melting of the ice. The samples with low water content show a second order type transition, characterised by a temperature which increases with decreasing water content. The temperature/composition behaviour is reported in the form of the so-called 'supplemented' state diagram, including the solid/liquid coexistence boundaries and the extrapolated glass transition curve. This diagram contributes towards understanding the transformations encountered during the temperature process of partially dried samples of apple. An interpretation is presented about the existence of phase-segregated regions, which could give the observed thermal effects at low temperatures. This revised version was published online in July 2006 with corrections to the Cover Date.     

DSC Analysis of foodborne bacteria

Differential scanning calorimetry (DSC) is applicable to studying the thermal properties of bacteria when treated with heat, cold, or antibiotics. Foodborne pathogens are inactivated by heat, and denaturation transitions observed by DSC indicate potential sites of cellular injury. Ribosomes, which are the sites for messenger RNA translation, are one critical component of thermal damage as evidenced by characteristic denaturation transitions in the 66-74°C range. These transitions disappear when cells of Clostridium perfringens are subjected to heat, suggesting structural or conformational changes to ribosomal proteins, and when cells of Listeria monocytogenes are cold-shocked by refrigeration, indicating ribosomal dissociation. DSC can be used to show that refrigeration followed by heat treatment improves the killing of dangerous microorganisms.     

Comparative study of specific heat capacities of some vegetable oils obtained by DSC and microwave oven

Summary TG and DSC analyses were carried out in this work to evaluate the changes in the denaturation of human hair keratin submitted to different chemical effects. Hair bleaching and chlorinating treatments caused changes in the denaturation temperatures and denaturation enthalpies of hair keratin. Bleached hair and hair kept in a chlorinated solution presented a lower denaturation enthalpy and a higher denaturation temperature compared to the control hair sample. The TG and DSC analyses allowed to quantify the degradation level of hair fibers after the chemical treatments. AFM was also utilized to characterize the morphological alterations in the hair fiber surfaces caused by the chlorinating and bleaching treatments.     

热历史对尼龙1212熔融行为的影响

利用DSC方法研究了不同热历史条件对尼龙1212熔融行为的影响.不同的热历史条件下,在DSC曲线上,观察到尼龙1212产生2个或3个熔融峰,依据聚合物结晶理论,对各峰的来源进行了分析.在160℃下不同温度退火120 min的尼龙1212样品DSC曲线上,低温结晶熔融峰主要由低温结晶形成的一些微晶体或者片晶熔融产生,其晶体完善程度较差,熔融峰值较低,峰面积较小;主熔融峰是由样品在淬火过程中形成的晶体和升温过程中低温结晶形成的晶体的熔融重结晶形成较为完善的晶体熔融所产生,熔融峰值较高,峰面积较大.在不同的升温速率条件下,熔融峰温度有所移动,表明不同升温速率条件下产生的熔融峰的结晶晶型是相同的.在不同结晶时间下结晶,延长结晶时间对较高完善程度晶体的生长有利.在不同温度下依次退火处理的样品,熔融产生两个附加峰,这两个附加峰的峰温都比它们相应的退火温度高,而峰高和峰面积随退火温度降低而减小.根据等温结晶结果,由Hoffman方法确定了尼龙1212的平衡熔融温度为202.8℃.     

Thermal stability of bovine serum albumin DSC study

A calorimetric study of thermal denaturation of bovine serum albumin in aqueous solutions has shown essential differences in stability of fatty acid containing and defatted albumin. The first one shows a single endotherm peak in DSC curve near 69°C with enthalpy change about 1000 kJ mol^-1. Defated albumin melts in two different temperature ranges: near 56 and 69°C with enthalpy changes about 300 and 200 kJ mol^-1 respectively. Deconvolution analysis shows that the single endotherm is well approximated as the sum of three independent two-state transitions. Two transitions of bimodal DSC curve for defatted albumin are not of a two-state type. This molecule melts probably as two structurally independent parts. This revised version was published online in July 2006 with corrections to the Cover Date.     

Assessment of interactions between four proteins and benzothiazole derivatives by DSC and CD

The thermal denaturation of ovalbumin, lysozyme, myoglobin and fibrinogen at different BTS concentrations have been investigated using differential scanning calorimetry (DSC) and circular dichroism (CD) spectroscopy. Thermodynamic parameters: melting temperatures (T_m), calorimetric enthalpy (ΔH), van’t Hoff enthalpy (ΔH_v) were obtained for all the systems under study. Thermal denaturation of the four proteins was completely irreversible. Changes in the protein conformation due to the adsorption of BTS molecules have been monitored by using UV-CD spectra. Greater changes in α-helical contents correspond with the BTS higher concentrations. The lysozyme denaturation temperature increases at low concentrations BTS indicating that BTS acts as a structure stabilizer; meanwhile it acts as a destabilizer at higher concentrations in all the proteins studied. The major effect is observed in the case of myoglobin, the protein with the highest α-helical secondary structure (75%).     

Effects of thermal history on enthalpy relaxation

The effects of the thermal history on enthalpy relaxation in polymethylmethacrylate (PMMA) have been studied by differential scanning calorimetry (DSC). The temperature dependence of specific heat capacity in the liquid and glassy states, that of relaxation time and the exponent of the Kohlrausch–Williams–Watts function have been obtained by the measurement of the response of heat flux to the sinusoidal temperature variation. The phenomenological model equation as an extension of linear rheology has been applied to enthalpy relaxation. The evolution of entropy under a given thermal history same as the experiment has been calculated and compared with the DSC results. The calculated results reproduce two peaks of specific heat capacity at lower and higher temperatures in the glass transition region: the former is characteristic of PMMA and the latter is observed in typical glassy polymers.     

A differential scanning calorimetric study on the irreversible thermal unfolding of concanavalin A

A differential scanning calorimetry study on the thermal denaturation of concanavalin A at pH 5.2 where it exists in the dimeric form was carried out. The calorimetric transitions were observed to be irreversible and the transition temperature of the protein increased with increasing scan rate, indicating that the thermal denaturation process is under kinetic control. The thermal unfolding, and its scan rate dependence could be explained according to the kinetic scheme with k as first-order kinetic constant whose change with temperature is given by the Arrhenius equation. Using this model, rate constant as a function of temperature and activation energy of the process have been calculated. The average activation energy of the kinetic process using different approaches is 129±10 kJ mol⁻¹. The differential scanning calorimetric results on transition temperatures and calorimetric enthalpies supported by intrinsic fluorescence indicate that the irreversibility in the calorimetric transitions of concanavalin A includes a combination of post-transition aggregation, chain separation and loss of cofactor.     

Studies on gelation of soybean globulin solutions

Thermal denaturation of soybean globulin fraction (SBGF) in diluted solution (protein concentration 0.15–0.63%) has been studied by the method of differential adiabatic scanning calorimetry. SBGF thermograms have two maxima. The low temperature maximum is consistent with denaturation of 7S component, while the high temperature maximum with denaturation of 11S components of this fraction. In the investigated range of protein concentrations the thermodynamic parameters (temperature and enthalpy) of denaturation of SBGF and its main components are constant. This fact suggests that differential adiabatic scanning calorimetry gives information purporting a change in the protein state at molecular level. The temperatures and enthalpies of denaturation of the main SBGF components linearly rise with increase of NaCl concentration. The slope of dependences of denaturation temperature on salt concentration,K _s, is extremely large (nearly 20 K · l/mole). The elementary thermodynamic theory of lyotropic effects in thermal denaturation of proteins has been developed based on the two-state model and linear approximation of protein-salt interactions by means of the corresponding second virial coefficient. It shows that the dependences of thermodynamic parameters of thermal denaturation on salt concentration should be linear in the initial section. This conclusion is consistent with the experiment. The differences of enthalpies and entropies of transferring denatured and native forms of the main SBGF components from water into NaCl solution have been determined. They are positive and their quantity increases linearly with salt concentration. This fact is consistent with the concept to the effect that the main factor of salt influence on thermal denaturation of SBGF is confined to a decrease of protein hydration. The effect of protein nature on the quantity of lyotropic effect in thermal denaturation has been considered. Using simple considerations as a basis, the dependence of the ratio betweenK _s and the denaturation temperature in water has been obtained, which characterizes the lyotropic effect, on the molar fraction of hydrophobic residues in the protein molecule. This dependence is linear and the lyotropic effect rises with increase in the content of hydrophobic residues. It is satisfactorily consistent with the experimental data on NaCl effect on thermal denaturation temperature for ichthyocol gelatin, ribonuclease, lysozyme, 7S and 11S SBGF components. An extraordinary strong influence of NaCl on thermal denaturation temperatures for the main SBGF components can be accounted for by a relatively high content of hydrophobic residues.     

牛血清IgG热化学变性和热变性的研究

使用差示扫描量热仪(DSC)和荧光光谱法研究了在pH 7.4时牛血清IgG (bIgG)热变性, 热化学变性和等温化学变性过程(变性剂为尿素和盐酸胍), 首次报道了bIgG在热化学变性和等温化学变性过程中的相关热力学参数. DSC和荧光光谱实验结果表明, bIgG的热变性和热化学变性过程都是较复杂的不可逆过程, 这个过程可被看作一个三态变构过程. DSC实验表明在热化学变性过程中bIgG的变性温度和焓变值会随着环境中的变性剂浓度的升高而降低. 使用荧光光谱法对bIgG在尿素或盐酸胍存在下的等温化学变性过程进行了研究, 结果显示bIgG的化学变性过程也是一个较复杂的非二态过程. 实验数据分析表明, 变性剂尿素和盐酸胍与bIgG之间主要是依靠氢键相互作用的, 而热变性过程中bIgG的凝集是由于bIgG热变性时结构改变后暴露出的疏水结构互相作用造成的. 实验结果还表明单纯的热变性只能导致bIgG的不完全变性, 而即使是在高浓度变性剂存在时的bIgG热化学变性, 尿素和盐酸胍分别导致的bIgG热化学变性的去折叠态也是不同的.     

Rheological properties of protein-surfactant based gels

Water-based protein-surfactant gels, formed by mixing bovine serum albumin (BSA) and sodium dodecyl sulfate in water, were investigated by rheological methods. The measurements were performed for many different protein-to-surfactant ratios as a function of the applied frequency, stress, or strain, as well as by changing the temperature, in the range between 15 and 65 degrees C. The rheological behavior of the gels as a function of applied frequency is interpreted in terms of the overlapping of at least two viscoelastic relaxation processes. The rheological results indicate the presence of thermal transitions from essentially viscous to mainly elastic regimes, in analogy with the thermal gelation processes observed in polymer solutions. The thermal gelation threshold in the present system is modulated by the protein/surfactant ratio. Differential scanning calorimetry measurements were also performed to determine whether thermal gelation is somehow concomitant to protein denaturation. The results indicate that the thermal denaturation of BSA in protein-surfactant based gels occurs at slightly higher temperatures than in the bulk. Scanning electron microscopy indicates the occurrence in the gel structure of globules formed by the arrangement of fibrils.     

Transitions and Phenomenology of α,α-trehalose Polymorphs Inter-conversion

The thermal transitions of α,α-trehalose polymorphs have been carefully studied by differential scanning calorimetry (DSC) at different scan rates. Attention has been paid to the correlation of the thermal data with the proper crystalline forms (when present), in order to attribute the observed transitions correctly. In particular, the subtle dehydration process of dihydrate trehalose has been already shown to produce several species, depending on the experimental conditions. Thermodynamic data (i.e., temperatures and enthalpies) for all the known transitions are reported and the results are critically discussed. This revised version was published online in August 2006 with corrections to the Cover Date.