Table 3. Characteristic temperatures of neat polymers, their physical mixtures, blank and soy protein isolate-alginate microparticles with encapsulated Lactobacillus casei 01.
| Sample | tg/°C | td0/°C | DTG0/°C | td1/°C | DTG1/°C | td2/°C | DTG2/°C | td3/°C | DTG3/°C |
|---|---|---|---|---|---|---|---|---|---|
| I | 70.0 | n.d. | n.d. | 209.0 | n.d. | n.d. | n.d. | n.d. | n.d. |
| II | 60.0 | 51.0 | 64.1 | 249.4 | 306.8 | n.d. | n.d. | n.d. | n.d. |
| III | n.d. | n.d. | n.d. | 292.8 | n.d. | 336.4 | n.d. | n.d. | n.d. |
| IV | 68.0 | 54.2 | 79.2 | 211.2 | 218.5 | 315.7 | 304.0 | 670.1 | 756.0 |
| V | 61.0 | 46.6 | 64.2 | 208.3 | 217.0 | 283.8 | 301.0 | 689.8 | 728.0 |
| VI | 63.0 | 46.0 | 67.7 | 225.7 | 248.1 | 307.0 | 334.1 | 640.6 | 695.1 |
| VII | 66.0 | 59.9 | 77.2 | 227.4 | 250.4 | n.d. | n.d. | 656.3 | 691.0 |
I=alginate, II=soy protein isolate, III=Lactobacillus casei 01, IV=physical mixture of alginate and soy protein isolate (4:1), V=physical mixture of alginate, soy protein isolate and L. casei 01 (4:1:0.05), VI=blank soy protein-alginate microparticles, VII=soy protein-alginate microparticles with encapsulated L. casei 01, tg=glass transition temperature, td0=temperature of water desorption, td1–3=temperatures of thermal degradation, DTG=first derivative of TG curve, n.d.=not determined