Effect of Water Content on the Glass Transition and Caking of Fish Protein Hydrolyzates

Biotechnology Progress - Tập 9 Số 6 - Trang 651-654 - 1993
José Miguel Aguilera1, Guy Levi2, Marcus Karel2
1Department of Chemical Engineering, Universidad Catolica de Chile, P.O. Box 306, Santiago, Chile
2Department of Food Science, Cook College, P.O. Box 231, Rutgers University, New Brunswick, New Jersey 08903

Tóm tắt

AbstractThe glass transition temperature (Tg) and structure collapse (volumetric shrinkage) of a freeze‐dried fish protein hydrolyzate (HFP) were studied. An increase in the water activity from 0 to 0.64 reduced the Tg of HFP from 79.1 to −42.8 °C. The Gordon—Taylor equation was a good predictor for the plasticizing effect of water on Tg. At room temperature (19 °C), collapse was initiated at aw = 0.44 corresponding to a T — Tg value of 35.8 °C, and browning was evident above aw = 0.55. Above these critical values several structural changes occurred: shrinkage, collapse, browning, and setting into a sticky, high‐viscosity brown liquid. The viscosity of the matrix at the onset of collapse was 105–107 Pa·s, as estimated using the Williams—Landel—Ferry equation.

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Biotechnology Progress

Tập 9 Số 6

651-654

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