Denaturation of Proteins

Proteins are one of the most important food components. Denaturation of proteins may occur during their processing, which can influence the subsequent properties such as water binding power, emulsifiability etc. Therefore, it is of great importance to characterize denaturation for the process control. In this article, wheat, spelt, lupin and soja proteins are investigated using DSC. The DSC curves obtained clearly show the condition of the proteins, and can be used as ''fingerprint'' of the measured sample.

^{Denaturation of Proteins | Thermal Analysis Application No. UC 65 | Application published in METTLER TOLEDO Thermal Analysis UserCom 6}