TY - JOUR
T1 - Influence of enzymatic hydrolysis on functionality of plant proteins
T2 - DSC studies
AU - Briones-Martínez, R.
AU - Juárez-Juárez, M.
AU - Oliver-Salvador, M. C.
AU - Cortés-Vázquez, M. I.
PY - 1997
Y1 - 1997
N2 - 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.
AB - 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.
KW - DSC
KW - Enzymatic hydrolysis
KW - Functional properties
KW - Hemisphaericin
KW - Mexicain
UR - http://www.scopus.com/inward/record.url?scp=0030704159&partnerID=8YFLogxK
M3 - Artículo
SN - 0368-4466
VL - 49
SP - 831
EP - 837
JO - Journal of Thermal Analysis
JF - Journal of Thermal Analysis
IS - 2
ER -