Influence of enzymatic hydrolysis on functionality of plant proteins: DSC studies

R. Briones-Martínez, M. Juárez-Juárez, M. C. Oliver-Salvador, M. I. Cortés-Vázquez

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

DSC was used to study the extent of denaturation of hemisphaericin and mexicain hydrolysates from corn gluten, soybean and sunflower meals. It was observed that the defatted meals studied exhibited only one broad peak transition. The data obtained demonstrated that the partial protein denaturation found with hemisphaericin or mexicain is correlated to modifications of functional properties. The two enzymes display different modes of action, according to the protein source.

Original languageEnglish
Pages (from-to)831-837
Number of pages7
JournalJournal of Thermal Analysis
Volume49
Issue number2
StatePublished - 1997

Keywords

  • DSC
  • Enzymatic hydrolysis
  • Functional properties
  • Hemisphaericin
  • Mexicain

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