The thermal properties of wheat starch was analyzed using a differential scanning calorimeter (204 F1, Netzsch Group, Selb, Germany) equipped with a thermal analysis data station (Proteus® Software for Thermal Analysis ver. 6.1.0, Netzsch Group, Selb, Germany). Aliquots of water/starch mixtures (3 mg starch was added with 10 μL deionized water) were weighed accurately into 40 μL aluminum pans and detected after equilibrated overnight at room temperature (sealed with Tzero hermetic lid). An empty pan was used as the reference. The sample pans were heated from 30 to 100°C at 5°C/min under dynamic purge protective with nitrogen (20 mL/min) (Lu, Su, Guo, Tu, Lei, Zeng, et al., 2019) .
Proteus software for thermal analysis ver 6
Manufactured by Netzsch
Sourced in Germany
Proteus® Software for Thermal Analysis ver. 6.1.0 is a comprehensive software application designed for controlling and analyzing data from thermal analysis instruments. It offers a user-friendly interface and a range of features to support thermal analysis, including data acquisition, processing, and visualization capabilities.
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Lab products found in correlation
3 protocols using proteus software for thermal analysis ver 6
1
Thermal Properties of Wheat Starch
2
Thermal Analyses of β-CD/CBO Complexes
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Thermal analyses of β-CD/CBO complexes were performed by thermogravimetry-differential thermogravimetry (TG-DTG) and differential scanning calorimetry (DSC). A Netzsch TG 209F1 Libra equipment (Netzsch Group, Selb, Germany, licensed for Polytechnic University of Timişoara, Romania; no permission was required because authors that performed the work are employees of the authority) have been used. The TG-DTG parameters were: heating temperature from 25 to 500°C (heating rate of 10°C/min), dynamic purge flow of 20 mL/min, protective flow of 40 mL/min. For the DSC analysis a Netzsch DSC 204 F1 Phoenix® (Netzsch Group, Selb, Germany, licensed for Polytechnic University of Timişoara, Romania; no permission was required because authors that performed the work are employees of the authority), working with similar conditions have been used (heating temperature from 25 to 490°C, with a heating rate of 10°C/min, dynamic purge and protective flows of 50 mL/min). The acquisition and handling of TG-DTG and DSC data were performed using Proteus® Software for Thermal Analysis ver. 6.1.0 (Netzsch Group, Selb, Germany, licensed for Polytechnic University of Timişoara, Romania; no permission was required because authors that performed the work are employees of the authority).
3
Thermal Characterization of Protein Dispersions
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The coconut milk was also analyzed using Netzsch DSC 204 F1 Phoenix® (Netzsch Group, Selb, Germany) equipment, and the phase transitions were tracked.
Aliquots of protein dispersions (20 μL) were accurately injected into aluminum pans that were sealed with a Tzero hermetic lid. An empty pan was used as a reference.
The DSC sample pans were heated from 30 to 100°C at 10°C/min. All DSC analyses were performed under nitrogen at dynamic purge and protective flows of 20 mL/min. Proteus® Software for Thermal Analysis ver. 6.1.0 (Netzsch Group, Selb, Germany) was used for the acquisition and processing of the DSC data.
The onset (T 0 ) and offset (T e ) temperatures are defined as the intersections between the tangents of the peak and the extrapolated baseline, and the peak denaturation temperature (T p ) is defined as the temperature at the maximum/minimum of the thermal event. These temperatures were obtained from a corresponding thermogram, while the denaturation enthalpy (ΔH) was obtained from an integration of the thermogram. The analyses were carried out in triplicate.
Aliquots of protein dispersions (20 μL) were accurately injected into aluminum pans that were sealed with a Tzero hermetic lid. An empty pan was used as a reference.
The DSC sample pans were heated from 30 to 100°C at 10°C/min. All DSC analyses were performed under nitrogen at dynamic purge and protective flows of 20 mL/min. Proteus® Software for Thermal Analysis ver. 6.1.0 (Netzsch Group, Selb, Germany) was used for the acquisition and processing of the DSC data.
The onset (T 0 ) and offset (T e ) temperatures are defined as the intersections between the tangents of the peak and the extrapolated baseline, and the peak denaturation temperature (T p ) is defined as the temperature at the maximum/minimum of the thermal event. These temperatures were obtained from a corresponding thermogram, while the denaturation enthalpy (ΔH) was obtained from an integration of the thermogram. The analyses were carried out in triplicate.
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