DSC was used to study the extent of denaturation of hemisphaericin and mexicain hydrolysates from corn gluten, soybean and
sunflower meals. It was observed that the defatted meals studied exhibited only one broad peak transition. The data obtained
demonstrated that the partial protein denaturation found with hemisphaericin or mexicain is correlated to modifications of
functional properties. The two enzymes display different modes of action, according to the protein source.