Differential scanning calorimetry (DSC) studies on the thermal properties of peanut proteins.

Studies related to the functional and thermal properties of peanut proteins are limited if compared with other vegetable protein sources. The aim of this work was to study the thermal denaturation of peanut protein isolates (PPI) by DSC. The thermal profile of PPI showed two endothermic peaks (assigned to denaturation of arachin and conarachin fractions).