. 2017 Sep;70:345–355. doi: 10.1016/j.foodhyd.2017.04.014

Table 6.

Thermophysical properties of the probiotic edible films containing L. rhamnosus GG.

Edible film	DSC		DMA
Edible film	Glass transition temperature T_g (°C)	Change in specific heat capacity ΔC_P (kJ/mol*K)	Glass transition temperature T_g (°C)
PEC	−66.1 ± 1.4^cd	0.533 ± 0.034^b	−57.3 ± 0.8^c
LSA	−63.0 ± 1.9^d	0.489 ± 0.037^ab	−49.6 ± 4.9^b
HSA	−45.2 ± 0.1^e	0.529 ± 0.007^b	−36.4 ± 0.7^a
GEL	−69.0 ± 0.8^cb	0.405 ± 0.013^a	−62.9 ± 1.1^d
κ-CAR/LBG	−66.6 ± 0.5^cd	0.376 ± 0.000^a	−53.1 ± 0.9^bc
PEC/WPC	−72.1 ± 1.8^ab	0.463 ± 0.034^ab	−68.1 ± 4.0^e
LSA/WPC	−63.5 ± 1.6^d	0.483 ± 0.012^ab	−56.5 ± 2.8^c
HSA/WPC	−65.0 ± 0.8^cd	0.370 ± 0.031^a	−55.0 ± 2.3^c
GEL/WPC	−72.0 ± 0.7^ab	0.402 ± 0.007^a	−68.7 ± 1.8^e
κ-CAR/LBG/WPC	−75.4 ± 0.2^a	0.392 ± 0.022^a	−69.0 ± 2.8^e

Numbers with different superscript letters are significantly different (p < 0.05).