Ta q100 calorimeter

The composition of the whole untreated and heat-treated slurries and ABB was analyzed by SDS-PAGE under reducing and non-reducing conditions according to Laemmli [12] (link). All gels were run in minislabs (Bio-Rad Mini Protean II Model). The electrophoretic runs were conducted for 1 h at a constant voltage of 200 V. The molecular weights of polypeptides were calculated by using low molecular weight standards (GE-Healthcare, USA).
Differential Scanning Calorimetry (DSC) Thermal properties were determined in a TA-Q100 calorimeter (TA-Instruments, New Castle, DE, USA). Hermetically sealed aluminum pans were prepared containing 10-15 mg of suspended lyophilized ABB (ca. 3.5 mg protein/pan) equilibrated at 20 °C for 2 min, heated from 20 to 130 °C at a rate of 10 °C min -1 and finally equilibrated at 130 °C for 2 min. Thermograms were analyzed with the Software Plus V5.41 Universal Analysis 2000. Peak temperature (Td) and enthalpy change (ΔH) were determined.

DSC measurements were performed in a TA-Q100 calorimeter (TA-Instruments, New Castle, DE). Hermetically sealed aluminum pans were prepared to contain 10e15 mg of sample suspended in water (20e40 mg sample/100 mL); a double empty pan was employed as reference. Capsules were heated from 20 to 140 C at a rate of 10 C/min. After each run pans were punctured and their dry-matter content was determined by leaving the pans overnight in an oven at 105 C and weighted. Thermograms were analyzed with the Software Universal Analysis 2000 (version 4.4A. Software Plus V5.41). Every determination was performed at least twice.