Thermal studies on protein isolates

What is it about?

This 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.

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Why is it important?

The 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 deltaH values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction.