Differential scanning calorimetry of lupin and soy proteins View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1995-11

AUTHORS

Isabel M. N. Sousa, John R. Mitchell, Dave A. Ledward, Sandra E. Hill, M. Luisa Beirão da Costa

ABSTRACT

Differential scanning calorimetry (DSC) was used to study the 7S and 11S globulin fractions extracted from lupin seed (Lupinus luteus) flour. In agreement with previous work on other lupin species, the isolate showed three denaturation peaks compared to the two observed with soy. By comparison with the isolated globulin fractions, the denaturation peaks at the two higher temperatures in the lupin isolate were assigned to the 11S and 7S globulins. The denaturation temperature of the lupin 7S globulin was about 10 K higher than that for the corresponding soy globulin, whereas the values for the 11S globulin were similar. All globulins displayed increasing thermal stability with decreasing moisture contents. Possible reasons for the differences in behaviour of soy and lupin protein isolates are discussed. More... »

PAGES

566-569

References to SciGraph publications

  • 1979-03. Methods of studying functional characteristics of vegetable proteins in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

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    http://scigraph.springernature.com/pub.10.1007/bf01201587

    DOI

    http://dx.doi.org/10.1007/bf01201587

    DIMENSIONS

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    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/8585334


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