Thermal Stability of Proteins

Changes in thermal stability of proteins were measured using a differential scanning calorimeter (TA Q2000, TA Instruments, New Castle, DE, USA) as previously described by Liu et al. [17 (link)] with slight modifications. Thawed samples (10 mg) were accurately weighed and placed in a tightly sealed aluminum pan, while a sealed empty aluminum pan was used as a control group. Samples were equilibrated at 20 °C for 2 min and then heated from 20 to 100 °C at a heating rate of 5 °C/min.

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Tan M, & Xie J. (2021). Exploring the Effect of Dehydration on Water Migrating Property and Protein Changes of Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage. Foods, 10(4), 784.

Publication 2021

TA Q2000

Aluminum

Corresponding Organization : Shanghai Harbour Engineering Design & Research Institute

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Variable analysis

independent variables

Heating rate (5 °C/min)

dependent variables

Changes in thermal stability of proteins

control variables

Equilibration temperature (20 °C)
Equilibration time (2 min)
Sample weight (10 mg)
Pan type (tightly sealed aluminum pan)

controls

Sealed empty aluminum pan was used as a control group

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