Comparison of physicochemical properties of 7S and 11S globulins from pea, fava bean, cowpea, and French bean with those of soybean-french bean 7S globulin exhibits excellent properties

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 21, 2008, Pages 10273-10279

  Kimura, Aiko ^a   Takako, Fukuda ^a   Meili, Zhang ^b   Shiori, Motoyama ^a   Maruyama, Nobuyuki ^a   Utsumi, Shigeru ^a  

^a KYOTO UNIVERSITY   (Japan)

^b INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

Author keywords

7s and 11s globulins; Cowpea; Fava bean; French bean; Pea; Physicochemical properties; Soybean

Indexed keywords

GLYCINE MAX; PHASEOLUS VULGARIS; PISUM SATIVUM; VICIA FABA;

GLOBULIN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DENSITY GRADIENT CENTRIFUGATION; HEAT; HYDROPHOBICITY; ISOLATION AND PURIFICATION; LEGUME; PROTEIN STABILITY;

CENTRIFUGATION, ISOPYCNIC; FABACEAE; GLOBULINS; HOT TEMPERATURE; HYDROPHOBICITY; PLANT PROTEINS; PROTEIN STABILITY;

EID: 58149333536     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801721b     Document Type: Article

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