## 3 Results and Discussion
### Thermal Stability of the Fractions
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{2}{c}{} & & \multicolumn{2}{c}{**Event 1**} & \multicolumn{2}{c}{**Event 2**} \\ \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{**Fraction**} & \(T_{g}\)\({}^{2}\) & **Enthalpy** & **Denaturation** & **Enthalpy** & **Denaturation** \\  & & (\({}^{\circ}\)**C**) & **(\(\Delta h\), \(Y\)g)** & **Temperature (T\({}_{d}\)\({}^{\circ}\)C)** & **(\(\Delta h\), \(Y\)g)** & **Temperature (T\({}_{d}\)\({}^{\circ}\)C)** \\ \hline \multirow{4}{*}{Leaf flour} & Albumin & 138.56 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 28.02 \(\pm\) 0.12 \({}^{\mathrm{a}}\) & 154.67 \(\pm\) 0.08 \({}^{\mathrm{a}}\) & 74.98 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 207.32 \(\pm\) 0.01 \({}^{\mathrm{a}}\) \\  & Globulin & 155.97 \(\pm\) 0.07 \({}^{\mathrm{a}}\) & 1.63 \(\pm\) 0.06 \({}^{\mathrm{a}}\) & 196.04 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 4.94 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 263.23 \(\pm\) 0.19 \({}^{\mathrm{a}}\) \\  & Prolamin & 157.91 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 1.22 \(\pm\) 0.08 \({}^{\mathrm{a}}\) & 206.5 \(\pm\) 0.07 \({}^{\mathrm{a}}\) & 19.78 \(\pm\) 0.26 \({}^{\mathrm{a}}\) & 282.08 \(\pm\) 0.15 \({}^{\mathrm{a}}\) \\  & Glutelin & 136.50 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 14.47 \(\pm\) 0.79 \({}^{\mathrm{a}}\) & 158.35 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 34.89 \(\pm\) 0.80 \({}^{\mathrm{a}}\) & 271.02 \(\pm\) 0.19 \({}^{\mathrm{a}}\) \\ \hline \multirow{4}{*}{LPC \({}^{1}\)} & Albumin & 131.29 \(\pm\) 0.04 \({}^{\mathrm{b}}\) & 212.21 \(\pm\) 0.92 \({}^{\mathrm{b}}\) & 153.18 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & nd & nd \\  & Globulin & 152.99 \(\pm\) 0.09 \({}^{\mathrm{b}}\) & 0.22 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 208.86 \(\pm\) 0.03 \({}^{\mathrm{b}}\) & nd & nd \\  & Prolamin & 134.46 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 18.52 \(\pm\) 0.60 \({}^{\mathrm{b}}\) & 148.03 \(\pm\) 0.09 \({}^{\mathrm{b}}\) & 45.78 \(\pm\) 0.25 \({}^{\mathrm{b}}\) & 201.96 \(\pm\) 0.12 \({}^{\mathrm{b}}\) \\  & Glutelin & 133.25 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 40.51 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 153.82 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 97.83 \(\pm\) 0.99 \({}^{\mathrm{b}}\) & 200.86 \(\pm\) 0.10 \({}^{\mathrm{b}}\) \\ \hline \hline \end{tabular} \({}^{1}\) LPC: Leaf protein concentrate, \({}^{2}\)\(T_{g}\): transition glass temperature, nd: not detected. \({}^{\mathrm{a}}\)D Different letters indicate significant differences for the same fraction when comparing LPC and flour.  
\end{table} 
Table 3: Thermal properties of protein fractions of jackfruit flour and LPC. single endothermic event, whereas the prolamin and glutelin fractions presented two endothermic events. These observations highlight the importance of the protein composition of the material at the start of the fractionation process, as it significantly influences the thermal profile of the resulting fractions. A high \(T_{d}\) indicates heightened thermal stability in proteins and characterises the disruption of hydrogen bonds crucial to maintaining tertiary protein structures. Then, a higher \(T_{d}\) for flour fractions could suggest that the polypeptides of these proteins have a more compact tertiary structure [35]. This could explain the low functional properties of the flour fractions compared with those of the LPC. Although the flour protein fractions had high denaturation temperatures, their denaturation enthalpies were lower than those of the LPC fractions. These suggest that LPC fractions require more energy for denaturation, indicating superior stability [36]. The thermal stability of a protein may be associated with the composition of amino acids. A greater proportion of hydrophobic amino acids may contribute to the formation of a more condensed internal core within the protein, thereby enhancing its thermal stability [10]. The fractions containing a higher proportion of hydrophobic amino acids, such as glutelin and albumin, presented elevated enthalpy values, in contrast to the prolamin and globulin fractions, which exhibited low hydrophobic amino acid content and enthalpy levels.