Abstract
This work deals with the effect of different electrolytes, and low molecular weight solutes such as glycerol and urea on the melting of 1-α-lysophosphatidilcholine(AM-LPC) complex. Thermal stability changes can be interpreted by the action of solutes on water structure, according to the Hoffmeister series or, sometimes, to the specific action of those electrolytes and solutes on starch. A similar effect is observed in the formation of the dissociate AM-LPC complex during differential scanning calorimetry (DSC) cooling runs, where the solutes studied decreased the dissociation enthalpy of the AM-LPC complex with no significant trend. The glass transition temperatures (Tg) and the effect of water content on the amylose were determined. The particular value of Tg for the dry AM-LPC complex was 430 K. Tg values obtained were related to the weight fractions of the pure components of means of three models, two of which were fitted to the experimental data to obtain constants with a physical meaning.
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