Fontanari, Gustavo Guadagnucci [UNESP]Martins, Jose ManuelKobelnik, MarceloPastre, Ieda Aparecida [UNESP]Gomes Areas, Jose AlfredoBatistuti, José Paschoal [UNESP]Fertonani, Fernando Luís [UNESP]2014-05-202014-05-202012-04-01Journal of Thermal Analysis and Calorimetry. Dordrecht: Springer, v. 108, n. 1, p. 141-148, 2012.1388-6150http://hdl.handle.net/11449/7168This 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.141-148engLupinus albusTGDSCProtein isolateSDS-PAGEArtigo10.1007/s10973-011-1898-6WOS:000302704500019Acesso restrito6406973152069497