Functional properties of purified vicilins from cowpea (Vigna unguiculata) and pea (Pisum sativum) and cowpea protein isolate

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 19, 2003, Pages 5792-5797

  Rangel, Alessandra ^a   Domont, Gilberto B ^a   Pedrosa, Cristiana ^a   Ferreira, Sérgio T ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Functional properties; Pisum sativum; Protein isolates; Vicilin; Vigna unguiculata

Indexed keywords

VEGETABLE PROTEIN; VICILIN;

AMINO ACID ANALYSIS; ARTICLE; COWPEA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEGUME; NONHUMAN; PEA; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN PURIFICATION;

AMINO ACIDS; AMMONIUM SULFATE; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; EXCIPIENTS; FABACEAE; HYDROGEN-ION CONCENTRATION; PEAS; PLANT PROTEINS; PRECIPITATION; SEEDS; SOLUBILITY;

PISUM; PISUM SATIVUM; VIGNA; VIGNA UNGUICULATA;

EID: 0041833728     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0340052     Document Type: Article

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