Open AccessМОДИФИЦИРОВАНИЕ КОЛЛАГЕНА И ЖЕЛАТИНА ПОД ДЕЙСТВИЕМ МИКРОВОЛНОВОГО ПОЛЯ
Author(s) -
О В Саевич,
О О Чернушенко
Publication year - 2020
Publication title -
world science/world science
Language(s) - English
Resource type - Journals
eISSN - 2414-6404
pISSN - 2413-1032
DOI - 10.31435/rsglobal_ws/30042020/7024
Subject(s) - gelatin , swelling , isoelectric point , kinetics , microwave , chemistry , viscosity , molecule , biophysics , materials science , chemical engineering , polymer chemistry , biochemistry , organic chemistry , composite material , enzyme , physics , quantum mechanics , engineering , biology
The microwave field influence on the physicochemical properties of collagen and gelatin was studied. It is shown that when microwave field acts on the studied protein samples, a change in the molecules structure formation occurs. It was experimentally established that microwave exposure leads to the structural modification of collagen and gelatin molecules. This modification is accompanied by a change in the physicochemical properties of the studied biopolymers. It is shown that microwave field exposure leads to a decrease in the viscosity of collagen and gelatin solutions. A decrease in viscosity indicates that there’s a structural or transient processes occurring in protein molecules.The kinetics of swelling with time for collagen and gelatin samples was studied. It is shown that the use of a microwave field leads to a decrease in the rate constant of swelling. The swelling degree of the studied samples decreases on average by 60%. It is shown that isoelectric points of the proteins are shifted (pI from 5 to 6 for collagen and up to 5.5 for gelatin).