RESUMO
The study of the experimental and calculated heat capacity, Cp of fish collagen (silver carp) with contents of several additive components was presented. The experimental low-temperature heat capacity was measured in the temperature range of 1.85 to 302.8 K using a Quantum Design Physical Property Measurement System (PPMS) and the higher temperature Cp from 223.15 K to 382.15 K by Differential Scanning Calorimetry (DSC) method. For an interpretation of the experimental, low-temperature data, the vibrational heat capacity of the pure silver carp collagen was calculated based on the contribution of a sum of the vibrational heat capacity of 4248 amino acids. The vibrational heat capacity for each amino acids was taken from Advanced Thermal Analysis System (ATHAS) Data Bank for individual poly (amino acid) residues based on their group and skeletal vibrational spectra. Comparing of the experimental heat capacity of the collagen with additive components and the calculated vibrational heat capacity of the pure silver carp collagen shows that the differences range from around 10% at 100 K to 14% at 300 K temperature. Such thermal analysis can provide information about the contribution to Cp of unknown components or impurities in the investigated system.
