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Glass Transition Study of Nile Tilapia Myofibrillar Protein Films Plasticized by Glycerin and Water

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Abstract

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 ata w=0.84, also showed an endothermic peak below 273 K. These results rendered evidence of phase separation within edible films.

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Authors and Affiliations

  1. Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, 13630-000, Pirassununga, SP, Brazil

    P. J. A. Sobral, E. S. Monterrey-Q. & A. M. Q. B. Habitante

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  1. P. J. A. Sobral
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  2. E. S. Monterrey-Q.
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  3. A. M. Q. B. Habitante
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Correspondence to P. J. A. Sobral.

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Sobral, P.J.A., Monterrey-Q., E.S. & Habitante, A.M.Q.B. Glass Transition Study of Nile Tilapia Myofibrillar Protein Films Plasticized by Glycerin and Water. Journal of Thermal Analysis and Calorimetry 67, 499–504 (2002). https://doi.org/10.1023/A:1013905400900

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