Glass transition study of Nile Tilapia myofibrillar protein films plasticized by glycerin and water

被引：52

作者：

Sobral, PJA ^{[1
]}

Monterrey-Q, ES ^{[1
]}

Habitante, AMQB ^{[1
]}

机构：

[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Av Duque Caixas Norte 225, BR-13630000 Pirassununga, SP, Brazil

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2002年 / 67卷 / 02期

关键词：

edible film; glass transition; glycerin; myofibrillar protein; water;

D O I：

10.1023/A:1013905400900

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Studies on glass transition of myofibrillar proteins based edible films are scarce. This work aimed to determine the T-g of edible films from Nile Tilapia myofibrillar proteins as a function of water content. Films with 30 or 70 g of glycerol/100 g of protein and several water content, were analyzed with a DSC TA 2010. Samples conditioned at water activity between 0.11 and 0.75, clearly showed one glass transition at low temperatures (<223 K), and another transition, less visible, above 273 K. DSC curves of samples conditioned at a(w)=0.84, also showed an endothermic peak below 273 K. These results rendered evidence of phase separation within edible films.

引用

页码：499 / 504

页数：6

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