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. 2023 Feb 21;12(5):908. doi: 10.3390/foods12050908

Figure 5.

Figure 5

DSC thermograms for lupin protein isolates processed using different techniques (a) L. angustifolius cv Jurien and (b) L. albus cv Murringo. In the set are peak denaturation temperature and enthalpy; peak 1 corresponds to β-conglutin denaturation, while peak 2 corresponds to α-conglutin. symbols are Inline graphic defatted pasteurized, Inline graphic defatted freeze dried, Inline graphic defatted spray dried, Inline graphic full fat pasteurized, Inline graphic full fat freeze dried, Inline graphic full fat spray dried. MD-F = Defatted Murringo direct freeze dried, JD-F = Defatted Jurien direct freeze dried, M-F = Full fat Murringo direct freeze dried, J-F = Full fat Jurien direct freeze dried, MD-PF = Defatted Murringo pasteurized and freeze dried, JD-PF = Defatted Jurien pasteurized and freeze dried, M-PF = Full fat Murringo pasteurized and freeze dried, J-PF = Full fat Jurien pasteurized and freeze dried, MD-S = Defatted Murringo spray dried, JD-S = Defatted Jurien spray dried, M-S = Full fat Murringo spray dried, J-S = Full fat Jurien spray dried.