RESULTSThe thermal stability of proteins extracted from legumes was maximum for chickpeas and minimum for beans and decreased with decreasing protein purity in the range 30-88%. A similar dependence on purity was observed for the glass transition temperature. On the contrary, the denaturation temperature was found not to depend on sample purity and origin and was lower than the degradation temperature only in the case of protein samples with purity higher than 60%.
On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA
Ricci Lucia;Righetti Maria C;Bronco Simona;Bertoldo Monica
2018
Abstract
RESULTSThe thermal stability of proteins extracted from legumes was maximum for chickpeas and minimum for beans and decreased with decreasing protein purity in the range 30-88%. A similar dependence on purity was observed for the glass transition temperature. On the contrary, the denaturation temperature was found not to depend on sample purity and origin and was lower than the degradation temperature only in the case of protein samples with purity higher than 60%.File in questo prodotto:
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Descrizione: On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA
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