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Ultracentrifugation of salt‐soluble proteins in ten legume species
Author(s) -
Chakraborty Pratap,
Sosulski Frank,
Bose Arovinda
Publication year - 1979
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740300804
Subject(s) - legume , globulin , mung bean , ultracentrifuge , salt (chemistry) , soya bean , composition (language) , food science , chemistry , fraction (chemistry) , biology , biochemistry , botany , chromatography , linguistics , philosophy , immunology
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.