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    Wyświetlanie 1-3 z 3
    Tytuł:
    State of water in citrate crosslinked chitosan membrane
    Autorzy:
    Ostrowska-Czubenko, Jadwiga
    Pieróg, Milena
    Powiązania:
    https://bibliotekanauki.pl/articles/1035556.pdf
    Data publikacji:
    2010
    Wydawca:
    Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
    Tematy:
    DSC method
    chitosan membrane
    state of water
    trisodium citrate
    Opis:
    The ionically crosslinked membranes were prepared of chitosan (Ch) and trisodium citrate (Ch/CIT). The characteristics of the state of water in crosslinked and uncrosslinked chitosan membranes with different water content was performed by differential scanning calorimetry (DSC). The kinetics of water swelling in Ch and Ch/CIT membranes were also studied. Conclusions concerning effect of ionic crosslinking on the state of water in chitosan hydrogel membranes were drawn out. Results shows that freezable and non-freezable water exist in analysed Ch and Ch/CIT membranes, while there are variations in the amount of non-freezing bound water in these polymers.
    Źródło:
    Progress on Chemistry and Application of Chitin and its Derivatives; 2010, 15; 33-40
    1896-5644
    Pojawia się w:
    Progress on Chemistry and Application of Chitin and its Derivatives
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    State of water in noncrosslinked and crosslinked hydrogel chitosan membranes – dsc studies
    Autorzy:
    Ostrowska-Czubenko, Jadwiga
    Pieróg, Milena
    Gierszewska-Drużyńska, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/1035477.pdf
    Data publikacji:
    2011
    Wydawca:
    Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
    Tematy:
    DSC
    chitosan membranes
    crosslinking
    glutaraldehyde
    states of water
    trisodium citrate.
    Opis:
    Modified chitosan hydrogel membranes were prepared using glutaraldehyde (GA) and sodium citrate (NaCIT) as crosslinking agents. Molecular and supermolecular structure analyses of unmodified and modified chitosan membranes have been conducted by FTIR and X-ray spectroscopy. FTIR results showed covalent and ionic crosslinks formation between chitosan (Ch) and GA or simultaneously Ch, GA and NaCIT. The state of water in noncrosslinked and crosslinked chitosan membranes were analysed by differential scanning spectroscopy (DSC). Three types of water in hydrogel membranes were found: non-freezing bound water, freezing bound water and freezing free water, while there were variations in the amount of non-freezing bound water in these polymers. The effect of ionic crosslinking on water state, mainly on the nonfreezing water content, was discussed.
    Źródło:
    Progress on Chemistry and Application of Chitin and its Derivatives; 2011, 16; 147-156
    1896-5644
    Pojawia się w:
    Progress on Chemistry and Application of Chitin and its Derivatives
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Conformational changes in wheat gluten after using Ag-nanoparticles
    Autorzy:
    Nawrocka, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/973221.pdf
    Data publikacji:
    2014
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    conformational change
    wheat gluten
    silver
    nanoparticle
    trisodium citrate
    Fourier transform infrared spectroscopy
    secondary structure
    Opis:
    Silver nanoparticles have antimicrobial properties since they can be regarded as an efficient protector against pathogenic microorganisms. Fourier transform infrared spectroscopy was used to examine conformational changes in the secondary structure of wheat gluten washed out from grain treated with an aqueous solution of silver nanoparticles stabilized by trisodium citrate. Silver nanoparticles were used as a protective layer on the grain surface against bacterial and fungal infections (antimicrobial agent). Analysis of the amide I band revealed significant changes in the secondary structure after using silver nanoparticles. An increase in the -sheet content (from 36.2 to 39.2%) was observed at the expense of the -helix and -turn content. To find factors causing these changes, the wheat grains were treated by an aqueous solution of trisodium citrate and water. The results obtained indicate that the changes in the gluten structure were connected mainly with the trisodium citrate action due to presence of a small number of free molecules of the stabilizer in the solution of silver nanoparticles. Additionally, the conformational changes in gluten pointed out that gluten flexibility increased (decrease in the H/S ratio from 1.40 for the control sample to 1.26 for the silver nanoparticle-treated samples) as well as the solubility of gluten decreased (decrease in the -turn content from 13.1 to 11.4%)
    Źródło:
    International Agrophysics; 2014, 28, 3
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-3 z 3

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