The influence of sodium chloride on the melting temperature of collagen crystalline region in parchments

In order to observe the influence of sodium chloride on the melting temperature of collagen crystalline region in three new parchments, samples were soaked in water (blanks) and NaCl solutions of different concentrations, then removed, dried in air and measured by means of differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA). The melting temperature of crystalline region of collagen, T _m, was determined as the minimum of the endothermal peak in the range 200–250 °C and as the inflection point of the decrease of storage modulus, respectively. There was observed a decrease in melting temperature of the salt-treated parchments compared to the samples soaked in water, sometimes significant (~20 °C) at certain concentrations of NaCl. Simultaneous TG/DTG/DSC thermal analysis (STA) was also applied for the determination of the amount of sodium chloride in salt-treated parchments, by calculating the mass loss due to the vaporization of NaCl, which occurs above 800 °C. By plotting T _m determined by DSC and DMA versus the NaCl content of the samples, an apparent minimum is observed. Additional information regarding the structural features was also obtained through X-ray diffraction (XRD) and attenuated total reflection fourier transform infrared spectroscopy (ATR-FTIR). XRD data put in evidence the preservation of collagen crystalline region in all salt-treated samples, while FTIR measurements did not showed significant modification of collagen. By removing the sodium chloride from the salt-treated parchments through washing with water, there is a return of the melting temperatures to the values of blank samples, demonstrating the reversibility of this phenomenon.