Glass transition temperature of proteins. Calculation based on the additive contribution method and experimental data

Matveev, Yu. I.; Grinberg, V. Ya.; Sochava, I.V.; Tolstoguzov, V. B.

doi:10.1016/s0268-005x(97)80020-3

Cited by 74 publications

(43 citation statements)

References 10 publications

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“…VI and VII). Within the a w range investigated, and in agreement with the literature [12,14,15], whey proteins and caseins were more hygroscopic than the other powders, except for hydrolyzed skim milk. One interesting finding of this study relates to the values of ∆Cp obtained for caseins and whey proteins (0.37 and 0.13 J·g·°C -1 at 0.22 a w , respectively).…”

Section: Resultssupporting

confidence: 90%

“…One interesting finding of this study relates to the values of ∆Cp obtained for caseins and whey proteins (0.37 and 0.13 J·g·°C -1 at 0.22 a w , respectively). These differences can be explained both by their composition in amino acids and by their degree of organization [14]. Table VIII gives T g and ∆Cp values for the different constituent types at 0.0 a w , given in the literature or linearly extrapolated from the results obtained in this study From these results, it is possible to consider the behavior of the different powders during drying (stickiness) and storage (caking) according to the range of variations in the parameters [T -T g ] (T corresponding to the temperature of the powder) and ∆Cp.…”

Section: Resultsmentioning

confidence: 99%

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Water activity and glass transition in dairy ingredients

Schuck

Blanchard²,

Dolivet

et al. 2005

Lait

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-The glass transition temperatures (T g ) of various dairy powders were determined by differential scanning calorimetry among the sorptions isotherm, and were also calculated using the extended Couchman-Karasz equation, taking into account the dry values of T g and ∆Cp (heat capacity changes during glass transition) and the contents in each amorphous component category. The results obtained showed a statistically significant correspondence between measured and calculated T g inflection values: the model gives an approximate inflection value of T g corresponding to the measured one ± 14°C. This lack of fit can be explained both by the accuracy of measurement of T g and by not considering minor constituents of dairy powders (minerals and oligosaccharides) in calculation. From the values of T g and ∆Cp measured and/or calculated in this study, it is possible to anticipate the behavior of a dairy powder under given temperature (T) and water activity (a w ) conditions during drying and storage with regard to stickiness and caking. We propose the calculation of a stickiness and caking sensitivity index according to the values of [T -T g ] and ∆Cp, whose value is in agreement with the expected behavior of various dairy powders during drying and storage.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Water activity and glass transition in dairy ingredients

Schuck

Blanchard²,

Dolivet

et al. 2005

Lait

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show abstract

“…The additive group-contribution technique is only applicable for calculation of T g values of dry biopolymers when the contribution of each structural unit of a biopolymer does not depend upon its surroundings and the T g of a biopolymer reflects its chemical structure rather than its physical structure [19]. Because both denaturation of proteins and gelatinization of starch do not affect the chemical composition of the biopolymers, the T g values of native biopolymers are presumably close to those of denatured and gelatinized biopolymers.…”

Section: Composition-t G Relationships In Food Macromoleculesmentioning

confidence: 99%

The importance of glassy biopolymer components in food

Tolstoguzov¹

2000

Nahrung

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The glassy state is not just important in low moisture and frozen foods, where it influences the physical and chemical stability and the crispness of some foodstuffs: glassy biopolymer components affect the physical properties of most food systems and low moisture biological systems. Glassy foods are not always fragile and crispy in texture. Therefore, the relationship between mechanical behaviour and molecular dynamics in low-moisture biopolymer systems will be considered. Vitrification of a macromolecular system only requires a mutual fixation of a certain proportion of the chain segments. The higher the rigidity of the chains, the lower the number of the chain segments which must be mutually fixed to vitrify the system. Mechanical stress can help the thermal movement to re-activate the motion of mutually fixed segments and involves a long deformation of glassy material. The stress required to effect long deformation presumably increases up to the strength of the material as the temperature decreases from the glass transition to the temperatures of brittleness (crispness). Vitrification of a loaded viscoelastic system results in an accumulation of mechanical energy (memory effect), which can be released (elastic recovery) above the glass transition temperature due to heating and or addition of a plasticizer. The effects of memory and elastic recovery could be of particular importance for producing foodstuffs which change their form, e.g. self-stirring dry foods and drinks on re-hydration in hot water. The importance of glassy biopolymer ingredients from the viewpoint of food formulation and processing is discussed.

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“…Esta equação tem sido aplicada por diversos autores (ARVANITOYANNIS et al, 1993;KALICHEVSKY et al, 1993;SCHUCK et al, 2005b). Para a realização dos cálculos foram utilizados os valores de Tg e ΔCp de cada componente presente nos compostos lácteos: lactose Tg 98 ºC, ΔCp 0,38 J/kg· ºC (SENOUSSI et al, 1995); caseína Tg 132 ºC, ΔCp 0,26 J/kg ºC (MATVEEV et al, 1997); proteínas do soro Tg 127 ºC, ΔCp 0,09 J/kg·ºC (KALICHEVSKY et al, 1993;MATVEEV et al, 1997;MAUER et al, 2000).…”

Section: Cálculo Da Temperatura De Transição Vítreaunclassified

Hidrólise Da Lactose E Produção De Leite Em Pó: Aspectos Tecnológicos

et al. 2016

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RESUMOA indústria de alimentos tem como desafio e oportunidade desenvolver novos produtos com reduzido ou baixo teor de lactose, a fim de atender uma crescente massa de portadores de má digestão da lactose. A secagem dos produtos com lactose hidrolisada é um desafio tecnológico devido a higroscopicidade dos mesmos, influenciando na produtividade, no entupimento das câmaras e na conservação dos pós. O objetivo deste estudo foi avaliar o efeito de diferentes níveis de hidrólise enzimática da lactose (0%, 25%, 50%, 75% e > 99%), na produção e estocagem de leite em pó integral utilizando como ferramentas de caracterização dos produtos fabricados em planta piloto a análise de composição, o controle do grau de hidrólise e as isotermas de sorção. Todos os resultados indicam que a hidrólise da lactose afeta a produção do leite em pó por aumentar a adesão no spray dryer e a absorção de umidade durante a estocagem.Palavras-chave: spray dryer; isoterma de sorção; transição vítrea; delactosado.

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Glass transition temperature of proteins. Calculation based on the additive contribution method and experimental data

Cited by 74 publications

References 10 publications

Water activity and glass transition in dairy ingredients

Water activity and glass transition in dairy ingredients

The importance of glassy biopolymer components in food

Hidrólise Da Lactose E Produção De Leite Em Pó: Aspectos Tecnológicos

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