Effect of enzyme treatment on the DSC and TGA behavior of silkworm powder
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Silkworm powder’s thermal property is an important factor for its storage and marketing. This study examined the effect of edible enzyme on the thermal property of silkworm powder using Thermogravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC). Results of the TGA showed that regardless of the enzyme treatment, the weight loss patterns of silkworm powders exhibited 3 step thermal property deterioration at approximately 80 oC, 280 oC, and 480 oC due to water evaporation and thermal degradation. This is similar with the DSC which also resulted in all samples two endothermic peaks attributed also to water evaporation and thermal degradation. These results indicated that the use of enzyme such as protease and cellulase might not affect significantly the thermal properties of silkworm powder.
Abstract
Silkworm powder’s thermal property is an important factor for its storage and marketing. This study examined the effect of edible enzyme on the thermal property of silkworm powder using Thermogravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC). Results of the TGA showed that regardless of the enzyme treatment, the weight loss patterns of silkworm powders exhibited 3 step thermal property deterioration at approximately 80 oC, 280 oC, and 480 oC due to water evaporation and thermal degradation. This is similar with the DSC which also resulted in all samples two endothermic peaks attributed also to water evaporation and thermal degradation. These results indicated that the use of enzyme such as protease and cellulase might not affect significantly the thermal properties of silkworm powder.
참고문헌 (12)
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