Quantitative and qualitative variability of pea (Pisum sativum L.) protein composition
โ Scribed by J. Gueguen; J. Barbot
- Publisher
- John Wiley and Sons
- Year
- 1988
- Tongue
- English
- Weight
- 769 KB
- Volume
- 42
- Category
- Article
- ISSN
- 0022-5142
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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
Selected physico-chemical properties of pea legumin before and after succinylation have been investigated using isoelectric focusing, PAGE, SDS-PAGE, hydrophobicity measurements, SE-HPLC and RP-HPLC. Exhaustive succinylation shifted the I.P. of legumin from 4.75 to 3.5. The stepwise dissociation of