THERMAL STABILITY OF COLLAGEN FROM COW FEMUR BONES

MELANIA L. LAMBRI; PATRICIA B. BOZZANO; D. E. GIORDANO; FEDERICO TARDITTI ; DAMIÁN GARGICEVICH; FEDERICO GUILLERMO BONIFACICH; GRISELDA I. ZELADA; LILIANA E. PAIRETTI; OSVALDO AGUSTÍN LAMBRI

Bariloche

Congreso; 4to Congreso Argentino de Microscopía - SAMIC; 2016

Asociación Argentina de Microscopía

The thermal stability of typeI collagen from cow femur bones was studied in the temperature range from 250 Kup to 670 K by means of scanning electron microscopy, dynamic mechanicalanalysis and infrared absorption spectroscopy. Several stages of denaturationwere found in the temperature range from 320 K up to 670 K. Dynamic mechanicalanalysis and infrared absorption reveal the denaturation processes which takeplace at the collagen fibrils regarding to the triple helix towards the randomcoil transition and to the deterioration of Amide molecules, respectively. However,the massive deterioration of collagen fibers which occurs after heating up to670 K can be only resolved by means of scanning electron microscopy studies.