Nitrogenous Constituents of Selected Grain Legumes
S. S. De SHPANDE, S. Suzanne Nielsen
Journal of Food Science
Abstract
ABSTRACT 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.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
salt-soluble protein fraction contain carbohydrates
“The carbohydrates associated with them ranged from 17–30% and 4–14%, respectively.”
water-soluble protein fraction contain protein
“The mean protein contents of the water‐ and salt‐soluble fractions were 67% and 87%, respectively.”
Phaseolus proteins show SDS-PAGE pattern
“The SDS‐PAGE patterns for proteins of Phaseolus showed a more complex profile than those of the other legume species investigated.”