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Physico-chemical characterization of legumin-T from faba bean (Vicia faba L.)

✍ Scribed by SCHWENKE, KLAUS DIETER ;STAATZ, ANTONIA ;MOTHES, RALF ;SEIFERT, ARNDT ;DAUTZENBERG, HERBERT


Book ID
115099960
Publisher
Wiley (Blackwell Publishing)
Year
2009
Tongue
English
Weight
512 KB
Volume
47
Category
Article
ISSN
0367-8377

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## Abstract One‐dimensional and two‐dimensional SDS‐PAGE and Hydrophobic Cluster Analysis (HCA) were used for investigating the course of limited tryptic hydrolysis of faba bean legumin. SDS‐PAGE revealed the formation of an β€œunequal” subunit pattern, characterized by 30 and 50 kDa subunits, which