Table 5 Melting temperature¹⁾ and enthalpy¹⁾ of commercial products of textured vegetable protein (TVP)

TVP	Melting temperature (°C)			Melting enthalpy (J/g)
	Onset	Peak	End
	TVP-A	73.96±0.93^a	113.96±0.65^b		144.78±0.04^a	17.29±0.69^ab
TVP-B	74.61±0.00^a	114.74±0.00^b	144.83±0.00^a	25.85±0.00^a
TVP-C	74.50±0.37^a	115.75±2.48^ab	144.82±0.08^a	20.02±0.77^ab
TVP-D	74.77±1.29^a	114.58±1.32^b	144.62±0.21^a	18.80±4.20^ab
TVP-E	74.57±0.86^a	115.82±0.59^ab	144.83±0.01^a	18.89±4.74^ab
TVP-F	72.55±3.50^a	117.40±2.83^ab	144.82±0.01^a	18.61±5.29^ab
TVP-G	72.24±3.13^a	114.83±0.68^b	144.79±0.03^a	15.69±2.46^ab
TVP-H	71.76±1.78^a	111.00±4.12^bc	144.75±0.01^a	21.34±3.25^ab
TVP-I	73.48±0.00^a	114.15±0.00^b	144.83±0.00^a	24.78±0.00^a
TVP-J	72.42±0.00^a	110.89±0.00^bc	144.82±0.00^a	20.76±0.00^ab
TVP-K	72.18±0.00^a	110.32±0.00^bc	143.77±0.00^b	24.13±0.00^a
TVP-L	74.93±0.96^a	112.10±4.30^bc	144.68±0.18^a	17.24±7.29^ab
TVP-M	74.28±0.00^a	122.73±0.00^a	144.83±0.00^a	17.60±0.00^ab
TVP-N	75.23±0.00^a	105.82±0.00^c	144.82±0.00^a	11.47±0.00^b

¹⁾Mean values of three replicate measurements; values sharing the same lowercase letters are not significantly different at p<0.05.