The effect of the hydration degree on the hydrothermal and thermo-oxidative stability of some collageneous matrices

The methods of the thermal analysis (TG, DTG and DTA) were used in order to investigate the effect of the hydration degree on the thermal behaviour of some collageneous matrices. It was pointed out that the degradation of hydrated collagen in the temperature range 20-400°C occurs through two successive processes accompanied by mass losses. The first process, consisting in the collagen dehydration, is endothermic and takes place in the temperature range ≈25 - ≈125°C. The second process is exothermic and consists in the decomposition and/or thermo-oxidation of dry collagen. The thermal parameters of both processes depend on the hydration degree of collagen. The observed dependencies show that the hydrothermal and thermo-oxidative stability of collagen are strongly correlated with its water content. This revised version was published online in July 2006 with corrections to the Cover Date.