期刊
JOURNAL OF FOOD ENGINEERING
卷 91, 期 2, 页码 287-296出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2008.09.006
关键词
Isotherms; Calorimetry; BET model; GAB model; Gordon-Taylor model; Stability
资金
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (Capes)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据