A DIFFERENTIAL SCANNING CALORIMETRIC STUDY OF HEATS OF FUSION OF WATER ABSORBED IN COLLAGEN FIBRE
胶原纤维内吸附水熔融热的差示扫描量热法的研究

The heats of fusion of water associated with bovine achilles tendon collagen (BAT)were measured as a function of hydratjon in the range of 0.15 to 4.30 g( wate-r)/g(protein) before and after denaturation using DSC. At the water content, R, of 0.33 g/g the melting peak of ice was observed. Below 0.57 g/g the measured integral heats of fusion, Qf, are fitted to a nonlinear function of hydralion, from which the threshold water content of 0426 g/g is obtained. In 0.57 to 1.05 g/g Qf lie close to a linear relation of R and the apparent differential heat of fusion dQ/dR = 69.5 cal/g (water). At above 1.05 g/g dQ/dR = 79.2 cal/g. It is concluded that both the heat of fusion of freezable water and the amount of non-freezable water are the function of water content.