Abstract
Thermal properties of dehydrated ‘hot-cast’ gelatin films, obtained from hake skin, were studied using differential scanning calorimetry (d.s.c.) and thermal mechanical analysis (t.m.a.). Two glass transition temperatures, at 120°C and at 180°–190°C, were obtained. The low-temperature transition is assigned to the devitrification of blocks rich in α-amino acids, while the high-temperature transition is attributed to the devitrification of blocks rich in imino acids. For hydrated gelatins both transitions are shifted to lower temperatures. Differences in the behaviour of fish and mammalian gelatins were found. The influence of crosslinking with formaldehyde upon the thermal properties is analysed. The crosslinked fish gelatin devitrifies progressively in the 100°–200°C temperature range.
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