Effect of thermal denaturation on the mechanical glass transition temperature of globular protein/co-solute systems

The work prepared high-solid mixtures of whey protein or bovine serum albumin with an amorphous co-solute (glucose syrup) and examined their glass transition behaviour at subzero temperatures. The interest in these condensed matrices was in relation to what extent thermal denaturation and subsequent aggregation of the proteinaceous molecules affects vitrification and, therefore, they were subjected to distinct heating regimes followed by cooling. Small-deformation dynamic oscillation in shear is known to respond to changes in network formation as a function of thermal treatment, albeit published reports thus far focused on low-solid aqueous hydrocolloid samples, and it has been chosen presently to examine the viscoelasticity of their high-solid counterparts. Results were further compared with those from a micromolecular technique, i.e. modulated differential scanning calorimetry. It appears that thermally induced cross-linking is readily recorded in what is known in the literature as the mechanical or network glass transition temperature, whereas the calorimetric Tg is not affected by the extent of polymeric associations in these mixtures. Further, the thermal protocol employed presently results in considerable differences in predictions of the mechanical Tg, which should reflect distinct three dimensional morphologies in these systems of globular protein and co-solute.