Authors:
J. Magoshi National Institute of Agrobiological Sciences and Japan Science and Technology Corporation Tsukuba 305-8602 Japan Tsukuba 305-8602 Japan

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M. Becker Fukui University Faculty of Engineering Bunkyo Fukui 910-8517 Japan Bunkyo Fukui 910-8517 Japan

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Z. Han Akita Prefecture University Shimoshinjo Akita 010-0146 Japan Shimoshinjo Akita 010-0146 Japan

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S. Nakamura Kanagawa University Faculty of Engineering Yokohama 221-8686 Japan Yokohama 221-8686 Japan

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Abstract  

Thermal properties of seed proteins, prolamines from rice, wheat and soybean were studied by differential scanning calorimetry (DSC), thermogravimetry (TG), thermal expansion, X-ray diffraction and infrared spectroscopy. Prolamine films cast from aqueous ethanol are amorphous in the random-coil conformation. The glass transition of prolamine is observed at 160, 172 and 150C for rice, wheat and soybean, respectively. The amorphous prolamine films crystallize at 196, 205 and 199C for rice, wheat and soybean, respectively. The thermal degradation of prolamine films occurs from 228, 250 and 270C for rice, wheat and soybean, respectively.

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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