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The thermal properties of flaxseed (whole or dehulled), dehulled and delipidated meal, as well as proteins extracted and isolated from the meal, were investigated by differential scanning calorimetry (DSC). A high denaturation temperature (T d ) of 114.7 o C was observed for the major fraction of flaxseed protein isolated by anion-exchange chromatography, representing the 11-12 S storage...
The thermal properties of Phaseolus angularis (red bean) globulin were studied by differential scanning calorimetry under various medium conditions. Red bean globulin (RGB) was fractionated by ion-exchange chromatography into a major fraction, with SDS-PAGE pattern corresponding to the 7S vicilin, and two minor fractions, probably representing residual vicilin and the 11S legumin, respectively. The...
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