Physicochemical and structural characterization of Lima Bean (Phaseolus lunatus) globulins

Author:

Chel-Guerrero Luis,Scilingo Adriana A.,Gallegos Tintoré Santiago,Dávila Gloria,Añón María C.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Fractionation procedures, electrophoretic characterization, and amino acid composition of amaranth seeds proteins;Barba De La Rosa;Journal of Agricultural and Food Chemistry,1992

2. Isolation, purification and characterization of the seed globulins of Lupinus angustifolius;Blagrove;Australian Journal Plant Physiology,1975

3. Castellani, O. (2000). Caracterización estructural y fisicoquímica de la globulina-P de amaranto. Tesis, Universidad Nacional de La Plata, Argentina.

4. Dieckert, J. W., & Dieckert, M. C. (1985). The chemistry and biology of seed storage proteins. In Food science and technology. New protein foods (pp. 1–180). New York: Academic Press.

5. Thermal stabilities of lupin seed conglutin g protomers and tetramers;Duranti;Journal of Agricultural and Food Chemistry,2000

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