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Thermal studies on protein isolates of white lupin seeds (Lupinus albus)

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

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Acknowledgements

The authors wish to thank Predilecta Foods (São Lourenço do Turvo, SP, Brazil), CAPES Foundation (Brazil) for financial support, Ms Ana Paula Ferreira for help with lupin seed protein isolate extraction and Ms Maraiza Aparecida Silva for her technical assistance. The authors and this Foundation have no conflict of interest in regards to this manuscript.

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Author notes

  1. Gustavo Guadagnucci Fontanari

    Present address: Faculdade de Saúde Pública, Departamento de Nutrição, USP, São Paulo, SP, CEP 01246-904, Brazil

Authors and Affiliations

  1. Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição, UNESP, Araraquara, SP, CEP 14801-902, Brazil

    Gustavo Guadagnucci Fontanari & José Paschoal Batistuti

  2. Departamento de Zootecnia/ICAAM, Universidade de Évora, Évora, Portugal

    José Manuel Martins

  3. Centro Universitário do Norte Paulista—UNORP, São José do Rio Preto, SP, Brazil

    Marcelo Kobelnik

  4. IBILCE, UNESP, São José do Rio Preto, Brazil

    Iêda Aparecida Pastre & Fernando Luis Fertonani

  5. Faculdade de Saúde Pública, Departamento de Nutrição, USP, São Paulo, SP, Brazil

    José Alfredo Gomes Arêas

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  1. Gustavo Guadagnucci Fontanari
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  2. José Manuel Martins
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  5. José Alfredo Gomes Arêas
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Correspondence to Gustavo Guadagnucci Fontanari.

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Fontanari, G.G., Martins, J.M., Kobelnik, M. et al. Thermal studies on protein isolates of white lupin seeds (Lupinus albus). J Therm Anal Calorim 108, 141–148 (2012). https://doi.org/10.1007/s10973-011-1898-6

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  • DOI: https://doi.org/10.1007/s10973-011-1898-6

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