NDLI: Thermal studies on protein isolates of white lupin seeds (Lupinus albus)

Content Provider	Springer Nature Link
Author	Fontanari, Gustavo Guadagnucci Martins, José Manuel Kobelnik, Marcelo Pastre, Iêda Aparecida Arêas, José Alfredo Gomes Batistuti, José Paschoal Fertonani, Fernando Luis
Copyright Year	2011
Abstract	This study used TG, DSC, and SDS-PAGE techniques to study protein isolates (PIs) in the powder form obtained from lupin seeds flour Lupinus albus. Different methods of preparing PIs were tested, resulting in final products that were different only in relation to the yield and protein content. The results of the protein analysis by SDS-PAGE showed that the same protein fractions were present in the lupin seeds and in the obtained PIs. This result shows that the process of extraction was not damaging to the composition of the original protein. On the other hand, the results of the thermal analysis (DSC and TG–DTG curves) obtained for the different PIs, led to the detection of changes in the protein conformation through the ΔH values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction.
Starting Page	141
Ending Page	148
Page Count	8
File Format	PDF
ISSN	13886150
Journal	Journal of thermal analysis
Volume Number	108
Issue Number	1
e-ISSN	15728943
Language	English
Publisher	Springer Netherlands
Publisher Date	2011-09-24
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Lupinus albus TG DSC Protein isolate SDS-PAGE Inorganic Chemistry Physical Chemistry Measurement Science and Instrumentation Analytical Chemistry Polymer Sciences
Content Type	Text
Resource Type	Article
Subject	Physical and Theoretical Chemistry Condensed Matter Physics

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