Table 3.
Thermal denaturation temperatures (Td) of EW, PPI, and their mixtures (PPI-EW) at different weight ratios at pH 9.0.
| Samples | Td 1 (°C) | Td 2 (°C) | Td 3 (°C) | Td 4 (°C) | Td 5 (°C) |
|---|---|---|---|---|---|
| EW 100% | 63.2 ± 0.1 a | 69.5 ± 0.1 | 76.4 ± 0.1 a | 83.1 ± 0.7 a | - |
| PPI-EW 25/75 | 62.1 ± 0.1 b | - | 76.1 ± 0.1 ab | 81.3 ± 0.1 a | 86.3 ± 0.7 a |
| PPI-EW 50/50 | 60.3 ± 0.1 c | - | 75.3 ± 0.2 b | 81.4 ± 0.1 a | 86.1 ± 0.1 a |
| PPI-EW 75/25 | 59.5 ± 0.1 d | - | 75.5 ± 0.1 b | 81.4 ± 0.1 a | 86.9 ± 0.2 a |
| PPI 100% | - | - | 71.3 ± 0.4 c | - | 84.5 ± 0.2 b |
All data are given as mean ± SD of triplicate measurements. Means in a column bearing the same letter are not significantly different. Td 1: ovotransferrin or ovotransferrin and lysozyme; Td 2: lysozyme; Td 3: ovalbumin (EW), vicilin (PPI), or ovalbumin, vicilin, and lysozyme (mixture case), Td 4: s-ovalbumin; Td 5: legumin.