Thermal studies on protein isolates of white lupin seeds (Lupinus albus)
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. The r...
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| Veröffentlicht in: | Journal of thermal analysis and calorimetry 2012-04, Vol.108 (1), p.141-148 |
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| container_end_page | 148 |
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| container_title | Journal of thermal analysis and calorimetry |
| container_volume | 108 |
| creator | Fontanari, Gustavo Guadagnucci Martins, José Manuel Kobelnik, Marcelo Pastre, Iêda Aparecida Arêas, José Alfredo Gomes Batistuti, José Paschoal Fertonani, Fernando Luis |
| description | 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. 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 Δ
H
values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction. |
| doi_str_mv | 10.1007/s10973-011-1898-6 |
| format | Article |
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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 Δ
H
values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction.</description><identifier>ISSN: 1388-6150</identifier><identifier>EISSN: 1588-2926</identifier><identifier>EISSN: 1572-8943</identifier><identifier>DOI: 10.1007/s10973-011-1898-6</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Agronomy. Soil science and plant productions ; Analytical Chemistry ; Biological and medical sciences ; Chemistry ; Chemistry and Materials Science ; Economic plant physiology ; Fundamental and applied biological sciences. Psychology ; Generalities and techniques ; Inorganic Chemistry ; Measurement Science and Instrumentation ; Physical Chemistry ; Polymer Sciences ; Seeds ; Thermodynamics</subject><ispartof>Journal of thermal analysis and calorimetry, 2012-04, Vol.108 (1), p.141-148</ispartof><rights>Akadémiai Kiadó, Budapest, Hungary 2011</rights><rights>2015 INIST-CNRS</rights><rights>COPYRIGHT 2012 Springer</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c434t-9318ca5a740848359df5ce5c5cc12b50789d7777639fcfb3c4174cdbad7e65593</citedby><cites>FETCH-LOGICAL-c434t-9318ca5a740848359df5ce5c5cc12b50789d7777639fcfb3c4174cdbad7e65593</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10973-011-1898-6$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10973-011-1898-6$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27922,27923,41486,42555,51317</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25626665$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Fontanari, Gustavo Guadagnucci</creatorcontrib><creatorcontrib>Martins, José Manuel</creatorcontrib><creatorcontrib>Kobelnik, Marcelo</creatorcontrib><creatorcontrib>Pastre, Iêda Aparecida</creatorcontrib><creatorcontrib>Arêas, José Alfredo Gomes</creatorcontrib><creatorcontrib>Batistuti, José Paschoal</creatorcontrib><creatorcontrib>Fertonani, Fernando Luis</creatorcontrib><title>Thermal studies on protein isolates of white lupin seeds (Lupinus albus)</title><title>Journal of thermal analysis and calorimetry</title><addtitle>J Therm Anal Calorim</addtitle><description>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. 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 Δ
H
values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction.</description><subject>Agronomy. Soil science and plant productions</subject><subject>Analytical Chemistry</subject><subject>Biological and medical sciences</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Economic plant physiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Generalities and techniques</subject><subject>Inorganic Chemistry</subject><subject>Measurement Science and Instrumentation</subject><subject>Physical Chemistry</subject><subject>Polymer Sciences</subject><subject>Seeds</subject><subject>Thermodynamics</subject><issn>1388-6150</issn><issn>1588-2926</issn><issn>1572-8943</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNp9kMFLwzAYxYMoOOb-AG-9CO7QmaRNmhzHUDcYCDrPIU2TLdK1I1-L-t-bUhF2MTnk-17e7x0eQrcELwjGxQMQLIssxYSkREiR8gs0IUyIlErKL-OcxZkThq_RDMCXmBLMJRNygta7gw1HXSfQ9ZW3kLRNcgptZ32TeGhr3Q2aSz4PvrNJ3Z-iDtZWkNxvh6WHRNdlD_MbdOV0DXb2-07R-9PjbrVOty_Pm9Vym5o8y7tUZkQYzXSRY5GLjMnKMWOZYcYQWjJcCFkV8fBMOuPKzOSkyE1V6qqwnDGZTdFizN3r2irfuLYL2sRb2aM3bWOdj_oyJlNCpaARmJ8B0dPZr26vewC1eXs995LRa0ILEKxTp-CPOnwrgtVQtRqrVrFqNVSteGTuRuakwejaBd0YD38gZZxyzln00dEH8avZ26A-2j40sat_wn8AcLaMtQ</recordid><startdate>20120401</startdate><enddate>20120401</enddate><creator>Fontanari, Gustavo Guadagnucci</creator><creator>Martins, José Manuel</creator><creator>Kobelnik, Marcelo</creator><creator>Pastre, Iêda Aparecida</creator><creator>Arêas, José Alfredo Gomes</creator><creator>Batistuti, José Paschoal</creator><creator>Fertonani, Fernando Luis</creator><general>Springer Netherlands</general><general>Springer</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope></search><sort><creationdate>20120401</creationdate><title>Thermal studies on protein isolates of white lupin seeds (Lupinus albus)</title><author>Fontanari, Gustavo Guadagnucci ; Martins, José Manuel ; Kobelnik, Marcelo ; Pastre, Iêda Aparecida ; Arêas, José Alfredo Gomes ; Batistuti, José Paschoal ; Fertonani, Fernando Luis</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c434t-9318ca5a740848359df5ce5c5cc12b50789d7777639fcfb3c4174cdbad7e65593</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Agronomy. Soil science and plant productions</topic><topic>Analytical Chemistry</topic><topic>Biological and medical sciences</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Economic plant physiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Generalities and techniques</topic><topic>Inorganic Chemistry</topic><topic>Measurement Science and Instrumentation</topic><topic>Physical Chemistry</topic><topic>Polymer Sciences</topic><topic>Seeds</topic><topic>Thermodynamics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fontanari, Gustavo Guadagnucci</creatorcontrib><creatorcontrib>Martins, José Manuel</creatorcontrib><creatorcontrib>Kobelnik, Marcelo</creatorcontrib><creatorcontrib>Pastre, Iêda Aparecida</creatorcontrib><creatorcontrib>Arêas, José Alfredo Gomes</creatorcontrib><creatorcontrib>Batistuti, José Paschoal</creatorcontrib><creatorcontrib>Fertonani, Fernando Luis</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Gale In Context: Science</collection><jtitle>Journal of thermal analysis and calorimetry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fontanari, Gustavo Guadagnucci</au><au>Martins, José Manuel</au><au>Kobelnik, Marcelo</au><au>Pastre, Iêda Aparecida</au><au>Arêas, José Alfredo Gomes</au><au>Batistuti, José Paschoal</au><au>Fertonani, Fernando Luis</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermal studies on protein isolates of white lupin seeds (Lupinus albus)</atitle><jtitle>Journal of thermal analysis and calorimetry</jtitle><stitle>J Therm Anal Calorim</stitle><date>2012-04-01</date><risdate>2012</risdate><volume>108</volume><issue>1</issue><spage>141</spage><epage>148</epage><pages>141-148</pages><issn>1388-6150</issn><eissn>1588-2926</eissn><eissn>1572-8943</eissn><abstract>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. 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 Δ
H
values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s10973-011-1898-6</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Agronomy. Soil science and plant productions Analytical Chemistry Biological and medical sciences Chemistry Chemistry and Materials Science Economic plant physiology Fundamental and applied biological sciences. Psychology Generalities and techniques Inorganic Chemistry Measurement Science and Instrumentation Physical Chemistry Polymer Sciences Seeds Thermodynamics |
| title | Thermal studies on protein isolates of white lupin seeds (Lupinus albus) |
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