Production and functional characteristics of low-sodium high-potassium soy protein for the development of healthy soy-based foods

Dry fractionation of oil-rich legumes for recovery of functional protein ingredients

“…The denaturation peak temperatures and enthalpies measured with DSC vary with moisture content, but also with sample weight and scanning rate, where variation in the sample weight (2.5 mg -10 mg) and scanning rate (0.5°C/min to 5°C/min) can already result in a 3°C peak temperature difference (Morales & Kokini, 1997;Saeed et al, 2016;Zhong & Sun, 2000). Based on that, the peak denaturation temperature values measured for soy and lupin flour are in a similar range as previously reported values (Devkota et al, 2023;Peng et al, 2021Peng et al, , 2023. The differences in measured peak temperatures were smaller than 3°C for the 7S and 11S protein for lupin and soy under different conditions (Figure 5.2).…”