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Ultracentrifugation of salt-soluble proteins in ten legume species

✍ Scribed by Pratap Chakraborty; Frank Sosulski; Arovinda Bose

Publisher
John Wiley and Sons
Year
1979
Tongue
English
Weight
398 KB
Volume
30
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The ultracentrifugation patterns of the total salt‐soluble proteins in pea and northern bean showed four globulin fractions in flour proteins but only the 2S, 7S and 9S globulins were found in the isolates. Mung bean, lentil and lupin exhibited 2S, 7S and 11S globulins in flour and isolate proteins while chick‐pea, field‐pea, faba‐bean and soya‐bean proteins also contained the 15S fraction. Salt‐soluble proteins from lima bean were unique in their composition of 5S, 7S and 15S fractions. Only pea bean and lentil failed to show high proportions of the 1‐5S fraction in the flour proteins.

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Three legume seeds, peas (Pisum sativum L), faba bean (V icia faba L) and soybean (Glycine max L) and their respective protein isolates, were assayed for their nutritional value and metabolic e †ects. Feeding rats with either the legume seeds or the protein isolates resulted in an impairment in grow