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Thermally stimulated depolarization currents in hydrated casein solid samples

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Relationships of Polymeric Structure and Properties

Part of the book series: Progress in Colloid & Polymer Science ((PROGCOLLOID,volume 78))

Abstract

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.

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References

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Authors and Affiliations

  1. Physics Department, National Technical University Athens, Zografou Campus, GR-15773, Athens, Greece

    P. Pissis & A. Anagnostopoulou-Konsta

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  1. P. Pissis
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  2. A. Anagnostopoulou-Konsta
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I. Chudáček

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

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Pissis, P., Anagnostopoulou-Konsta, A. (1998). Thermally stimulated depolarization currents in hydrated casein solid samples. In: Chudáček, I. (eds) Relationships of Polymeric Structure and Properties. Progress in Colloid & Polymer Science, vol 78. Steinkopff. https://doi.org/10.1007/BFb0114357

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  • DOI: https://doi.org/10.1007/BFb0114357

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  • Publisher Name: Steinkopff

  • Print ISBN: 978-3-7985-0779-1

  • Online ISBN: 978-3-7985-1691-5

  • eBook Packages: Springer Book Archive

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