Table 2.
Results of the DSC for denaturation of the collagen from chicken MSM residue extracted using a 22 factorial design with a central point
| Treatment | To (ºC) |
Tp (ºC) |
Tc (ºC) |
ΔH (J/g) |
|---|---|---|---|---|
| T1 | 43.14 cd ± 0.60 | 46.31c ± 0.17 | 54.97ª ± 0.55 | 15.19e ± 0.14 |
| T2 | 43.89c ± 0.34 | 47.62b ± 0.07 | 54.66ab ± 0.11 | 19.51b ± 0.33 |
| T3 | 44.67b ± 0.05 | 47.67b ± 0.04 | 50.27c ± 0.84 | 17.32d ± 0.33 |
| T4 | 46.94a ± 0.07 | 49.91ª ± 0.04 | 55.36ª ± 0.39 | 21.12ª ± 0.20 |
| PC | 42.91d ± 0.07 | 46.43c ± 0.32 | 53.55b ± 0.42 | 18.41c ± 0.24 |
a Averages within the same column with the same superscript letters do not differ significantly from each other by Tukey’s test (p > 0.05). Values expressed as mean ± standard deviation. To initial onset temperature, Tp peak temperature, Tc end set temperature,ΔH enthalpy of denaturation. T1: 30 min of pre-treatment with ultrasound and 24 h of enzymatic extraction; T2: 30 min of pre-treatment with ultrasound and 48 h of enzymatic extraction; T3: 48 h of enzymatic extraction; T4: 24 h of enzymatic extraction; PC: 15 min of pre-treatment with ultrasound and 36 h of enzymatic extraction