dc.contributorUniversidade de São Paulo (USP)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniv Evora
dc.contributorCtr Univ Norte Paulista UNORP
dc.date.accessioned2014-05-20T13:23:39Z
dc.date.available2014-05-20T13:23:39Z
dc.date.created2014-05-20T13:23:39Z
dc.date.issued2012-04-01
dc.identifierJournal of Thermal Analysis and Calorimetry. Dordrecht: Springer, v. 108, n. 1, p. 141-148, 2012.
dc.identifier1388-6150
dc.identifierhttp://hdl.handle.net/11449/7168
dc.identifier10.1007/s10973-011-1898-6
dc.identifierWOS:000302704500019
dc.identifier6406973152069497
dc.description.abstractThis 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 Delta H values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction.
dc.languageeng
dc.publisherSpringer
dc.relationJournal of Thermal Analysis and Calorimetry
dc.relation2.209
dc.relation0,587
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectLupinus albus
dc.subjectTG
dc.subjectDSC
dc.subjectProtein isolate
dc.subjectSDS-PAGE
dc.titleThermal studies on protein isolates of white lupin seeds (Lupinus albus)
dc.typeArtículos de revistas


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