Table 3. Effect of TG on thermal properties based on the mixing ratio of TVP and TM

Traits		T1¹⁾	T2	T3	T4	T5	T6	T7	T8	T9	T10
Peak 1	Onset temperature (°C)	40.55±1.37^a	40.27±0.70^a	38.52±1.04^bc	36.88±0.72^d	34.13±0.59^e	39.67±0.74^ab	39.28±1.26^ab	38.96±0.50^ab	37.22±0.51^cd	34.72±0.70^e
	Peak temperature (°C)	43.55±0.62^b	43.54±0.34^b	43.24±0.50^b	43.18±0.72^b	36.68±0.85^c	46.34±0.50^a	43.00±1.01^b	43.40±0.35^b	43.71±0.24^b	38.10±2.80^c
	End temperature (°C)	47.82±0.67^fg	47.54±0.10^g	49.07±0.56^ef	51.37±1.19^cd	51.99±0.65^bc	53.32±0.32^a	48.17±0.60^fg	50.25±0.37^de	51.68±0.16^c	53.00±1.38^ab
	ΔH (mJ/g)	0.19±0.09^cd	0.05±0.02^f	0.11±0.02^ef	0.24±0.02^c	0.60±0.05^a	0.45±0.05^b	0.15±0.04^de	0.18±0.02^cde	0.23±0.04^c	0.54±0.00^a
Peak 2	Onset temperature (°C)	67.23±1.56^ab	66.31±0.63^abc	66.54±0.42^abc	66.82±0.58^ab	61.39±1.21^e	67.70±3.14^a	66.89±1.59^ab	64.71±0.95^bcd	64.12±0.33^cd	63.54±0.51^de
	Peak temperature (°C)	78.92±0.98^a	74.31±3.90^bc	75.63±0.56^ab	69.05±0.43^de	67.68±1.69^e	78.56±0.78^a	71.67±4.05^cd	69.17±0.89^de	67.99±0.76^e	67.78±0.54^e
	End temperature (°C)	83.03±1.24^ab	81.32±4.07^ab	81.81±0.25^ab	72.96±1.14^c	71.75±1.81^c	85.06±1.61^a	80.56±3.13^b	75.27±0.33^c	75.21±3.85^c	72.33±1.65^c
	ΔH (mJ/g)	0.06±0.01^c	0.10±0.02^b	0.05±0.01^cde	0.06±0.01^cd	0.03±0.00^de	0.16±0.03^a	0.12±0.04^b	0.02±0.01^e	0.03±0.01^de	0.04±0.02^cde

All values are mean±SD of three replicates (n=3).
T1, TVP0:TM100; T2, TVP25:TM75; T3, TVP50:TM50; T4, TVP75:TM25; T5, TVP100:TM0; T6, TVP0:TM100 with TG; T7, TVP25:TM75 with TG; T8, TVP50:TM50 with TG; T9, TVP75:TM25 with TG; T10, TVP100:TM0 with TG.
Different letter in superscript meant significant difference (p<0.05).
TG, transglutaminase; TVP, textured vegetable proteins; TM, Tenebrio molitor larvae.