Thermal studies on protein isolates of white lupin seeds (<Emphasis Type="Italic">Lupinus albus</Emphasis>) |
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| Authors: | Gustavo Guadagnucci Fontanari José Manuel Martins Marcelo Kobelnik Iêda Aparecida Pastre José Alfredo Gomes Arêas José Paschoal Batistuti Fernando Luis Fertonani |
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| Institution: | 1.Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutri??o, UNESP,Araraquara,Brazil;2.Faculdade de Saúde Pública,Departamento de Nutri??o, USP,S?o Paulo,Brazil;3.Departamento de Zootecnia/ICAAM,Universidade de évora,évora,Portugal;4.Centro Universitário do Norte Paulista—UNORP,S?o José do Rio Preto,Brazil;5.IBILCE, UNESP,S?o José do Rio Preto,Brazil;6.Faculdade de Saúde Pública, Departamento de Nutri??o, USP,S?o Paulo,Brazil |
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| 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. |
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