𝔖 Bobbio Scriptorium
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Interaction of Pea (Pisum sativum L.) Lectin with PeaStorage Proteins

✍ Scribed by Mathias Wenzel; Harold Rüdiger


Book ID
117391618
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
396 KB
Volume
145
Category
Article
ISSN
0176-1617

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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