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dc.date.accessioned 2022-08-24T17:52:48Z
dc.date.available 2022-08-24T17:52:48Z
dc.date.issued 2001
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/140987
dc.description.abstract The aim of this work was to analyze the possible use of differential scanning calorimetry (DSC) as a method to study the process of protein modifications during enzymatic hydrolysis. Results of the enzymatic hydrolysis of soy protein showed significant differences in the values of maximum deflection temperature (Tp), heat of reaction (ΔH), and width at half peak height (ΔT1/2), between DSC curves corresponding to the substrate, or zerotime of hydrolysis, and those of the hydrolysates obtained by the action of cucurbita and pomiferin enzymes. DSC curve changes mentioned were explained by the use of gel-filtration chromatography, denaturing electrophoresis and surface hydrophobicity of the hydrolysis products obtained at 30 min of reaction. en
dc.format.extent 489-499 es
dc.language en es
dc.subject DSC es
dc.subject hydrolysis es
dc.subject soy proteins es
dc.title Enzymatic Hydrolysis of Soy Protein Isolates en
dc.type Articulo es
sedici.identifier.other doi:10.1023/a:1013112900718 es
sedici.identifier.issn 1418-2874 es
sedici.title.subtitle DSC study en
sedici.creator.person Molina Ortiz, Sara E. es
sedici.creator.person Añón, María Cristina es
sedici.subject.materias Bioquímica es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution 4.0 International (CC BY 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by/4.0/
sedici.description.peerReview peer-review es
sedici.workflowEdited true es
sedici.relation.journalTitle Journal of Thermal Analysis and Calorimetry es
sedici.relation.journalVolumeAndIssue vol. 66, no. 2 es


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Creative Commons Attribution 4.0 International (CC BY 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution 4.0 International (CC BY 4.0)