Effect of “in vitro” induced glycation on thermostability of bone tissue

Samples were thermally active in temperatures from 110 °C to 210 °C. Few endotherms of a complex nature were found in demineralized and intact bone. Thermodynamics of collagen conformations was affected by glycation, especially in demineralized bone where a significant increase of denaturation temperature (by 3-4 °C) and enthalpy drop (above 20%) were stated after glycation.