Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

dc.creatorKurozawa, LE
dc.creatorPark, KJ
dc.creatorHubinger, MD
dc.date2009
dc.dateMAR
dc.date2014-11-17T16:26:09Z
dc.date2015-11-26T16:44:45Z
dc.date2014-11-17T16:26:09Z
dc.date2015-11-26T16:44:45Z
dc.date.accessioned2018-03-28T23:30:11Z
dc.date.available2018-03-28T23:30:11Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 91, n. 2, n. 287, n. 296, 2009.
dc.identifier0260-8774
dc.identifierWOS:000261899000012
dc.identifier10.1016/j.jfoodeng.2008.09.006
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64337
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/64337
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64337
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1274027
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe 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.
dc.description91
dc.description2
dc.description287
dc.description296
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectIsotherms
dc.subjectCalorimetry
dc.subjectBET model
dc.subjectGAB model
dc.subjectGordon-Taylor model
dc.subjectStability
dc.subjectDifferential Scanning Calorimetry
dc.subjectState Diagrams
dc.subjectVapor Sorption
dc.subjectPowder
dc.subjectIsotherms
dc.subjectStability
dc.subjectProducts
dc.subjectPulp
dc.subjectPineapple
dc.subjectPolymers
dc.titleEffect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein
dc.typeArtículos de revistas


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