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Influence of enzymatic hydrolysis on functionality of plant proteins

DSC studies

  • Biological/Life Sciences
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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.

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Authors and Affiliations

  1. Instituto Politécnico Nacional, Centra de Desarrollo de Productos Bióticos y Unidad Profesional Interdisciplinaria de Biotechnologia, México, P.O.Box 24, 62730, México

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

Authors
  1. R. Briones-Martínez
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  2. M. Juárez-Juárez
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  3. M. C. Oliver-Salvador
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  4. M. I. Cortés-Vázquez
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Briones-Martínez, R., Juárez-Juárez, M., Oliver-Salvador, M.C. et al. Influence of enzymatic hydrolysis on functionality of plant proteins. Journal of Thermal Analysis 49, 831–837 (1997). https://doi.org/10.1007/BF01996767

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