Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/64337
Type: Artigo de periódico
Title: Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein
Author: Kurozawa, LE
Park, KJ
Hubinger, MD
Abstract: The water adsorption isotherm and glass transition temperatures (T(g)) of chicken protein hydrolysate powder, with and without maltodextrin or gum Arabic, were studied in order to investigate their stability. The hydrolysate powder, pure and formulated with 10%, 20% and 30% (w/w) of additive, was obtained by spray drying. The sorption isotherm was determined by the gravimetric method. A differential scanning calorimeter was used to determine the T(g) of samples equilibrated with several water activities. As results, the BET model fitted the data for the sorption isotherm of the protein hydrolysate well. A strong plasticizing effect of water on the T(g) was found, with a great reduction in this value with increase in water activity. The data for T(g) versus solids content gave a satisfactory correlation with the Gordon-Taylor model. The addition of carrier agents increased the T(g) of the hydrolysate, decreasing its hygroscopicity and, consequently, increasing its storage stability. (C) 2008 Elsevier Ltd. All rights reserved.
Subject: Isotherms
Calorimetry
BET model
GAB model
Gordon-Taylor model
Stability
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.jfoodeng.2008.09.006
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000261899000012.pdf1.08 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.