Characterization of Lupine Proteins
作者:
B. D. OOMAH,
W. BUSHUK,
期刊:
Journal of Food Science
(WILEY Available online 1983)
卷期:
Volume 48,
issue 1
页码: 38-41
ISSN:0022-1147
年代: 1983
DOI:10.1111/j.1365-2621.1983.tb14784.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTProteins of eight cultivars of two lupine species (Lupinus albusandL. angustifolius) were examined by several procedures. Differences in protein solubility between the species and among varieties within a species were observed. Defatting of the lupine flour altered protein solubility. Amino acid compositions of total protein and protein fractions showed only minor differences between the species and among varieties within a species (except for cv. Kali). Sodium dodecylsulfate polyacrylamide gel electrophoresis patterns of protein fractions revealed both qualitative and quantitative differences between species and among varieties.
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