Articolo in rivista, 2018, ENG, 10.1002/jsfa.9078

On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA

Ricci, Lucia; Umilta, Eleonora; Righetti, Maria C.; Messina, Tiziana; Zurlini, Chiara; Montanari, Angela; Bronco, Simona; Bertoldo, Monica

CNR; SSICA

BACKGROUNDPea, lentil, faba bean, chickpea and bean proteins are potentially renewable raw materials for bioplastic production that can be obtained from agricultural waste. Plastics are usually processed under heating, and thus thermal stability is a mandatory requirement for the application. In this study, the thermal behavior of several legume protein isolates at different purity degrees was investigated.

Journal of the Science of Food and Agriculture 98 (14), pp. 5368–5377

Keywords

legume proteins, TGA, DSC, purity degree, thermal stability

CNR authors

Ricci Lucia, Bertoldo Monica, Righetti Maria Cristina, Bronco Simona

CNR institutes

IPCF – Istituto per i processi chimico-fisici