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Nitrogenous Constituents of Selected Grain Legumes
Author(s) -
SHPANDE S. S.,
NIELSEN S. S.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14073.x
Subject(s) - legume , phaseolus , globulin , chemistry , albumin , salt (chemistry) , food science , water soluble , botany , agronomy , biology , biochemistry , organic chemistry , immunology
Nitrogenous constituents of four legume species and their varieties were investigated. The total N of whole seeds ranged from 3.16 4.21%, of which 8.3–14.5% was nonprotein N. Water‐ and salt‐soluble proteins together constituted 72–94% of the total seed protein. The mean protein contents of the water‐ and salt‐soluble fractions were 67% and 87%, respectively, while the carbohydrates associated with them ranged from 17–30% and 4–14%, respectively. The albumin: globulin ratios were characteristic of the variety. The SDS‐PAGE patterns for proteins of Phaseolus showed a more complex profile than those of the other legume species investigated.