Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate

Autor(es)

Silva, Vanessa M. ^[1] ; Kurozawa, Louise E. ^{[2, 3]} ; Park, Kil J. ^[2] ; Hubinger, Miriam D. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Sch Agr Engn, BR-13083862 Campinas, SP - Brazil

^[3] Rural Fed Univ Rio de Janeiro, Dept Food Technol, Seropedica, RJ - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Drying Technology; v. 30, n. 2, p. 175-184, 2012.
• Citações Web of Science: 5

Resumo

The water sorption behavior at 25 degrees C and glass transition temperature (T-g) of mussel meat protein hydrolysate powder without and with maltodextrin 10 DE or gum arabic at 15 and 30% (w/w) were studied in this work. The sorption isotherms were determined by the gravimetric method, and the glass transition temperature was obtained by differential scanning calorimetry (DSC) after powder conditioning at various water activities. Sorption isotherms data were well fitted by a modified Brunauer-Emmett-Teller (BET) model. Powder without additives showed the highest water adsorption followed by those produced with 15 and 30% of carrier agent, respectively. The Gordon-Taylor model was able to predict the effect of water on the glass transition temperature. At 25 degrees C, the critical water content that ensured the glassy state of the mussel hydrolysate powder during storage increased from 0.05 to 0.12 g water/g product and the critical water activity increased from 0.24 to 0.60 when the concentration of carrier agents was increased to 30%. (AU)

• Processo FAPESP: 09/54137-1 - EMUS: aquisição de um analisador de distribuição de tamanho de partículas, um medidor de potencial zeta, um spray dryer e um sistema de cromatografia líquida de ultra alta pressão / espectrômetro de massa
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 07/54520-4 - Estudo do processo de hidrolise enzimatica de carne de frango, microencapsulacao e secagem por spray dryer.
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 07/56545-4 - Estudo da hidrolise enzimatica, microencapsulacao e secagem em spray da carne de mexilhao.
• Beneficiário: Vanessa Martins da Silva
• Modalidade de apoio: Bolsas no Brasil - Doutorado