Gulzar: two things you have to understand for powder as well as in dispersion. SPI mostly has two protein subunits 5S and 7S and the denaturation temperatures are 70 and 90 C. Again these are function of water. You can consult one of my paper in Journal of Food Science.
As has been explained by Jasim Sir, i find the answer apt. Moisture content has a role to play and it has a strong plasticising effect on the glass transition of protein foods. Even if the experimentation is carried out at controlled RH, the sample mc will result in variations in DSC peaks.
You can see a few Publications of Jasim sir in JFS (Ahmed et al 2006) and LWT-Food Sci & Technol.
You may see this link:
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2000.tb16071.x/pdf
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