Table 1.
Thermal parameters of globulin fractions obtained by lactic fermentation (GS, GSL, GSLB) and controls (GHCl, GLA).
| Sample | Tonset (°C) | Td1 (°C) | Td2 (°C) | ΔHd Total (J/g Protein) |
Peak 1/Peak2 Area Ratio |
|---|---|---|---|---|---|
| GHCl | 61.58 ± 0.76 a 1 | 71.69± 0.3 a | 83.29 ± 0.69 a | 12.57 ± 0.24 a | 3.5 ± 0.4 b |
| GLA | 61.83 ± 0.18 a | 72.43 ± 0.14 ab | 83.05 ± 0.34 a | 13.05 ± 0.26 a | 3.5 ± 0.2 b |
| GS | 61.93 ± 0.36 a | 72.90 ± 0.04 b | 83.31 ± 0.31 a | 15.11 ± 0.40 b | 2.2 ± 0.2 a |
| GSL | 61.79 ± 0.06 a | 72.15 ± 0.65 ab | 81.97 ± 0.44 a | 14.66 ± 0.33 b | 2.6 ± 0.3 a |
| GSLB | 61.84 ± 0.46 a | 71.91 ± 0.45 a | 82.23 ± 0.78 a | 14.76 ± 0.17 b | 2.4 ± 0.3 a |
1 Different letters in the same column and type of sample represent significant differences among samples (Tukey’s post hoc test).