Table 5.
Temperature and weight loss related to stages of TG/dTG curves of soy protein isolate–oilseed flour films.
| Film | First Stage | Second Stage | Third Stage | |||
|---|---|---|---|---|---|---|
| Temperature (°C) |
Weight Loss (%) |
Temperature (°C) |
Weight Loss (%) |
Temperature (°C) |
Weight Loss (%) |
|
| SPI | 99.98 | 7.06 | 266.2 | 7.41 | 320.7 | 20.96 |
| SPI_ Evening_primroseseed | 82.09 | 6.25 | 210.6 | 17.88 | 318.4 | 13.93 |
| SPI_Flaxseed | 53.20 | 3.47 | 205.1 | 15.84 | 310.7 | 13.07 |
| SPI_Hempseed | 85.87 | 6.85 | 230.6 | 19.75 | 320.33 | 12.83 |
| SPI_Pumpkinseed | 86.79 | 5.88 | 242.4 | 18.13 | 316.8 | 14.53 |
| SPI_Sesameseed | 80.12 | 7.65 | 218.6 | 29.81 | 316.9 | 35.41 |
| SPI_Sunflowerseed | 86.38 | 7.04 | 242.2 | 28.49 | 318.3 | 37.44 |