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100 IV.Resultados y discusión. Capítulo I
Figure 2. Typical DSC thermograms obtained for almond samples submitted
to different treatments. (MF3 = homogenised samples at 172 MPa; LH = Low
Heat treated samples).
In hazelnut samples, in no case were endothermic peaks observed.
Since in non-treated samples protein will be in the native state, the nondetection
of denaturation endotherm by DSC could be due to the low ratio
of proteins of these samples and to the low denaturation enthalpy of these
proteins. Therefore, the effect of pressure or temperature on hazelnut protein
conformation has not been probed by this technique, although rheological
behaviour of the different treated samples suggests changes in the protein
conformation due to high pressure.