Maximal freeze concentration parameters were similar between the two gelatins, though differences in biochemical properties were evident. The results show that there are likely different ways of interaction of SG and BG with water.
The addition of low molecular weight compounds to a biopolymer in the glassy state can generate changes in macrostructural properties of the matrix. This work studied the effect of glycerol on water sorption properties of gelatin films in the glassy state. Bovine gelatin-glycerol (0-10% dry basis, db) films were equilibrated to moisture contents (MC) in the range of 5 -30% (db). Results show that the addition of glycerol generated differences in sorption behaviour by the decreasing of sorption parameters (GAB, BET and Freundlich), indicating complex glycerol-matrix interactions. Gas pycnometry showed a densification of the matrix suggesting a reduction in sorption site availability when glycerol content increased.
The objective of this work was to assess the structure stability of a starch-protein-polyol based food product manufactured by extrusion using texture analysis (TA), mechanical spectroscopy (DMTA), differential calorimetry (DSC) and X-ray diffraction. An accelerated storage trial showed an increase in the compression force from ~25N to ~82N after 120 days at 37 °C. The decrease in tan ? values from ~0.65 to ~0.40, from DMTA, suggested a reduction in the amorphous fraction of the starch present in the formulation. This data was supported by DSC, which showed an irreversible endothermic peak at ~58 oC with an associated melting enthalpy (?H) ~2.1 J/g. The kinetic was modeled by the Avrami equation as an empirical approximation giving the parameter G (h-1) ~1.62E-02. This data indicated that the retrogradation of the starchy component is the main mechanism driving the changes in texture of the whole product, confirming the importance of its structuring functionality in this type of formulations.
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