Studies on the thermal behaviour of pea (Pisum sativum)vicilin |
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| Authors: | James R Bacon Timothy R Noel David J Wright |
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| Affiliation: | AFRC Institute of Food Research, Norwich Laboratory, Colney Lane, Norwich NR4 7UA, UK |
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| Abstract: | The effect of heat on pea (Pisum sativum L) vicilin has been studied using differential scanning calorimetry (DSC), gel filtrtion chromatography and turbidimetry. By adjusting the variables of pII, ionic strength and protein concentration, two processes could be identified from the DSC thermograms: protein denaturation and protein aggregation. The results are discussed in terms of electrostatic and hydrophobic interactions. A mechanism for the thermal aggregation of pea vicilin is proposed. |
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| Keywords: | Protein denaturation differential scanning calorimetry vicilin gelation turbidity thermal aggregation |
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