Differential scanning calorimetry and temperature dependence of electric conductivity in studies on denaturation process of bone collagen

Temperature induced structural transformation of bone collagen has been studied by electric conductivity measurements and differential scanning calorimetry. The process of collagen denaturation and structural transformation was manifested as an endothermic peak on the thermogram and as an increase in the electric conductivity, within the range of 400–455 K. The temperatures of denaturation assessed by both methods were 429 K and 436 K respectively. The experiments were carried out on dry bovine bone heated in the temperature range of 295–520 K. In order to remove free water absorbed by bone samples, they were pre-heated at 380 K prior to the measurements.