Differential scanning calorimeter (DSC) for protein, food processing, material science and nanotechnology research

用于蛋白质、食品加工、材料科学和纳米技术研究的差示扫描量热仪 (DSC)

• 批准号: RTI-2023-00550
• 负责人: Bandara, Nandika
• 金额: $ 9.79万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Research Tools and Instruments
• 财政年份: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=753492
• 关键词: Differential; scanning; calorimeter; DSC; protein

Understanding the food and other related nanostructures' material properties is an integral part of developing novel sustainable products for food, human health, and industrial applications. Qualitative and quantitative evaluation of the related food and other materials' thermal properties will allow researchers to predict materials behavior during unit operations such as processing and storage. Food materials are complex in nature and contain a blend of different polymers and compounds, which make changes in their thermal properties. At the Department of Food & Human Nutritional Science, University of Manitoba, there is only one 15-year-old Differential Scanning Calorimeter (DSC) system that was purchased in 2007, and it is in the brink of failure at the moment with multiple software and connectivity issues. Should our current 15-years-old DSC (or any of its parts) that is heavily used by multiple research groups and no longer supported for service fails, the applicants' research programs and training of their HQPs will be interrupted severely. Therefore, the purchase of this Discovery 2500 Auto DSC, Drs. Bandara and Koksel (Co-applicants), and other users (Drs. Malalgoda, Scanlon, Beta, Aluko, and House) will have access to the required equipment to investigate the thermal properties including complex transitions. Dr. Bandara will use the new DSC to study the thermal properties of renewable polymers such as proteins, lignin, and carbohydrates used to develop biobased and biomedical materials, the impact of extraction and processing on thermal properties of food ingredients, the effect of nanomaterials on thermal properties of biopolymers, and the thermal stability of protein-based delivery systems. Dr. Koksel will study the effect of starch-protein blends and their impact on the thermal properties of extruded puffed snacks and meat analogs and the impact of processing on aerated foods' thermal properties. Also, other researchers will use the new DSC for their research programs. All the above NSERC and Canada Research Chair program-funded research programs require timely access to a new DSC with high sample operating capacity to generate high-quality scientific data and publications. The requested equipment will also be an integral part of the diverse and multidisciplinary research program carried out by co-applicants to train next generation HQP's required for food industries.

了解食品和其他相关纳米结构的材料特性是开发用于食品，人类健康和工业应用的新型可持续产品的组成部分。对相关食品和其他材料的热特性的定性和定量评估将使研究人员能够在单位操作（例如加工和存储）期间预测材料行为。食物材料本质上是复杂的，并且包含不同的聚合物和化合物的混合物，这些聚合物和化合物会改变其热性能。在曼尼托巴大学食品与人类营养科学系，在2007年购买了一个15岁的差异扫描量热仪（DSC）系统，目前在失败的边缘存在多个软件和连接性问题。如果我们目前的15岁DSC（或其任何部分）被多个研究小组大量使用并且不再支持服务失败，则申请人的研究计划和HQP的培训将严重中断。因此，购买此发现2500自动DSC，Drs。 Bandara和Koksel（共同应用）以及其他用户（Malalgoda，Scanlon，Beta，Aluko和House博士）将可以使用所需的设备来调查包括复杂过渡在内的热属性。 Bandara博士将使用新的DSC研究可再生聚合物的热能性能，例如蛋白质，木质素和用于开发生物基础和生物医学材料的碳水化合物，提取和加工对食物成分的热性能的影响，纳米材料对纳米材料的影响，纳米材料对生物含量稳定的含量和蛋白质蛋白质的影响。 Koksel博士将研究淀粉 - 蛋白混合物的影响及其对挤出的膨化零食和肉类类似物的热性能的影响，以及加工对充气食品的热特性的影响。此外，其他研究人员将使用新的DSC进行研究计划。上述所有NSERC和加拿大研究主席计划资助的研究计划都需要及时访问具有高样本运营能力的新DSC，以产生高质量的科学数据和出版物。所请求的设备还将是共同申请者开展的多样化和多学科研究计划的组成部分，以培训下一代HQP的食品工业所需的HQP。