A Thermogravimetric Study of the Stability under Heat of Iron-Protein Complexes

Shela Gorinstein

doi:10.1021/jf60197a024

A Thermogravimetric Study of the Stability under Heat of Iron-Protein Complexes

Shela Gorinstein^*

^*Corresponding author for this work

School of Pharmacy

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Abstract

Iron-protein complexes were investigated by methods of differential gravimetric and differential thermal analyses. Studying the thermal stability has shown that, under heating, these complexes undergo two basic stages of thermal dissociation: dehydration (180-240°) and decomposition of the dehydrated complex (300-700°). Differences in heat dissociation of metal-protein complexes show the varying stabilities of their chemical bonds. It was also found that an additional introduction of ferricion (Fe³⁺) decreases the stability of iron-protein complexes.

Original language	English
Pages (from-to)	45-47
Number of pages	3
Journal	Journal of Agricultural and Food Chemistry
Volume	23
Issue number	1
DOIs	https://doi.org/10.1021/jf60197a024
State	Published - 1 Jan 1975

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abstract = "Iron-protein complexes were investigated by methods of differential gravimetric and differential thermal analyses. Studying the thermal stability has shown that, under heating, these complexes undergo two basic stages of thermal dissociation: dehydration (180-240°) and decomposition of the dehydrated complex (300-700°). Differences in heat dissociation of metal-protein complexes show the varying stabilities of their chemical bonds. It was also found that an additional introduction of ferricion (Fe3+) decreases the stability of iron-protein complexes.",

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AB - Iron-protein complexes were investigated by methods of differential gravimetric and differential thermal analyses. Studying the thermal stability has shown that, under heating, these complexes undergo two basic stages of thermal dissociation: dehydration (180-240°) and decomposition of the dehydrated complex (300-700°). Differences in heat dissociation of metal-protein complexes show the varying stabilities of their chemical bonds. It was also found that an additional introduction of ferricion (Fe3+) decreases the stability of iron-protein complexes.

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A Thermogravimetric Study of the Stability under Heat of Iron-Protein Complexes

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