Reversibility of Thermal Transitions in Dilute Dioctadecyl-Dimethyl-Ammonium Bromide Vesicles

Dioctadecyl-dimethyl-ammonium bromide (DODAB) vesicles can be characterized by their differential scanning calorimetry (DSC) thermograms comprised of two endotherms at T (s) a parts per thousand 36 A degrees C and T (m) a parts per thousand 45 A degrees C in the heating, ascribed respectively to the subgel-to-gel and gel-to-liquid crystalline transitions, and two exotherms at T'(m) a parts per thousand 40 A degrees C and T'(s) a parts per thousand 16 A degrees C in the cooling, ascribed respectively to the liquid crystalline-to-gel and gel-to-subgel transitions. It has been reported but not proved that the T (m)-transitions, the T'(m)-transitions, the T (s)-transitions, and the T'(s)-transitions are reverse to each other, displaying hystheresis Delta T (m) a parts per thousand 5 A degrees C and Delta T (s) a parts per thousand 20-25 A degrees C, respectively. By investigating the effects of the initial scanning temperature (T (i)) on the transition enthalpies (Delta H (m), Delta H (s), Delta H'(m) and Delta H'(s)), we have seen that these transitions are the reverse to each other and display different kinetics.

Effect of ball milling on the physicochemical characteristics of Peruvian carrot and cassava starches

Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC-PAD, GPC, and amylose content indicated a breaking of hydrogen bounds and α-(1 [RIGHTWARDS ARROW] 6) linkages of the starch molecules after treatment. X-ray diffractograms showed that the milling provided a reduction in the crystalline area of the starch granules. Most of the starch granules displayed agglomeration after 4 h of milling, when observed under a scanning electron microscope, and after 16 h a shapeless mass was observed for Peruvian carrot starch. Solubility and water absorption capacity of the starches increased with an increase in the milling time, while RVA profiles showed a progressive reduction of peak, breakdown, and final viscosities, as well as the development of initial viscosity. Gelatinization temperatures and enthalpies were reduced. Prolonged ball milling accelerated the enthalpy relaxation in both starches. These results confirmed a partial gelatinization of the starches, which was 82.6% for Peruvian carrot and 65.4% for cassava starches after 32 h of milling. The Peruvian carrot starch was more affected by the ball milling because of both its lower amylose content and the defects in its crystalline structure