Thermally stimulated depolarization currents in hydrated casein solid samples

  • P. Pissis
  • A. Anagnostopoulou-Konsta
Conference paper
Part of the Progress in Colloid & Polymer Science book series (PROGCOLLOID, volume 78)


Thermally stimulated depolarization current measurements on hydrated solid samples of the protein casein in the temperature range 77–300 K and the water content range 1–24 % (w/w) show two dispersions, a low-temperature dispersion in the range 100–170 K, and a high-temperature dispersion in the range 190–290 K. The high-temperature dispersion was studied in detail using several experimental techniques offered by the TSDC method. It consists, for high water contents, of two complex bands numbered I and II in the order of increasing temperature. Band I is attributed to water-assisted relaxation of polar side chains ans band II to space-charge relaxation.

Key words

Biopolymers hydration properties dielectric relaxation depolarization current 


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Copyright information

© Dr. Dietrich Steinkopff Verlag GmbH & Co. KG 1998

Authors and Affiliations

  • P. Pissis
    • 1
  • A. Anagnostopoulou-Konsta
    • 1
  1. 1.Physics DepartmentNational Technical University AthensAthensGreece

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