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

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dc.contributor.authorFontanari, Gustavo Guadagnucci [UNESP]
dc.contributor.authorMartins, Jose Manuel
dc.contributor.authorKobelnik, Marcelo
dc.contributor.authorPastre, Ieda Aparecida [UNESP]
dc.contributor.authorGomes Areas, Jose Alfredo
dc.contributor.authorBatistuti, José Paschoal [UNESP]
dc.contributor.authorFertonani, Fernando Luís [UNESP]
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Evora
dc.contributor.institutionCtr Univ Norte Paulista UNORP
dc.date.accessioned2014-05-20T13:23:39Z
dc.date.available2014-05-20T13:23:39Z
dc.date.issued2012-04-01
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.en
dc.description.affiliationUniv São Paulo, Fac Saúde Publ, Dept Nutr, BR-01246904 São Paulo, Brazil
dc.description.affiliationUNESP, Dept Alimentos & Nutr, Fac Ciencias Farmaceut, BR-14801902 Araraquara, SP, Brazil
dc.description.affiliationUniv Evora, Dept Zootecnia ICAAM, Evora, Portugal
dc.description.affiliationCtr Univ Norte Paulista UNORP, Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUNESP, IBILCE, Sao Jose do Rio Preto, Brazil
dc.description.affiliationUnespUNESP, Dept Alimentos & Nutr, Fac Ciencias Farmaceut, BR-14801902 Araraquara, SP, Brazil
dc.description.affiliationUnespUNESP, IBILCE, Sao Jose do Rio Preto, Brazil
dc.description.sponsorshipPredilecta Foods (Sao Lourenco do Turvo, SP, Brazil)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent141-148
dc.identifierhttp://dx.doi.org/10.1007/s10973-011-1898-6
dc.identifier.citationJournal of Thermal Analysis and Calorimetry. Dordrecht: Springer, v. 108, n. 1, p. 141-148, 2012.
dc.identifier.doi10.1007/s10973-011-1898-6
dc.identifier.issn1388-6150
dc.identifier.lattes6406973152069497
dc.identifier.urihttp://hdl.handle.net/11449/7168
dc.identifier.wosWOS:000302704500019
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofJournal of Thermal Analysis and Calorimetry
dc.relation.ispartofjcr2.209
dc.relation.ispartofsjr0,587
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectLupinus albusen
dc.subjectTGen
dc.subjectDSCen
dc.subjectProtein isolateen
dc.subjectSDS-PAGEen
dc.titleThermal studies on protein isolates of white lupin seeds (Lupinus albus)en
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
unesp.author.lattes6406973152069497
unesp.author.orcid0000-0001-6879-3172[3]
unesp.author.orcid0000-0003-3855-2233[4]
unesp.author.orcid0000-0003-3616-8406[2]
unesp.author.orcid0000-0003-2893-8028[7]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt

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Artigos - Alimentos e Nutrição - FCFAR