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Purification and some properties of a protease from pea seeds, Pisum sativum L, s.sp. arvense A. and G.

โœ Scribed by R. Soedigoo; M. Gruber

Book ID
115789529
Publisher
Elsevier Science
Year
1960
Weight
498 KB
Volume
44
Category
Article
ISSN
0006-3002

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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