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Characterisation and Subunit Structures of the Vicilin Storage Proteins of Pea (Pisum sativum L.)

✍ Scribed by John A. GATEHOUSE; Ronald R. D. CROY; Heather MORTON; Mariete TYLER; Donald BOULTER

Book ID: 115120179
Publisher: John Wiley and Sons
Year: 1981
Tongue: English
Weight: 791 KB
Volume: 118
Category: Article
ISSN: 1432-1327
DOI: 10.1111/j.1432-1033.1981.tb05565.x

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## Abstract Pea flour with a protein content (Nx6,25) of 25% was subjected to an extraction by 10% NaCl. The changes of the meal particles during the extraction were studied by electron microscopy. 89% of the nitrogen substances were extracted, 14% of which are albumins The nitrogen solubility cur