Effect of germination on the protein fraction composition of different lupin seeds

Author:

Gulewicz Piotr,Martínez-Villaluenga Cristina,Frias Juana,Ciesiołka Danuta,Gulewicz Krzysztof,Vidal-Valverde Concepción

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference54 articles.

1. The changes of protein patterns during one week germination of some legume seeds and roots;Ahmed;Food Chemistry,1995

2. Fractionation procedures, electrophoretic characterization, and amino acid composition of amaranth seed proteins;Barba de la Rosa;Journal of Agricultural and Food Chemistry,1992

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

4. Cerletti, P., Duranti, M., Guerrieri, N., & Giani, D. (1988). Structure and transformations of legumin-like proteins in lupin seeds. In Proceedings for the Vth International Lupin Conference (pp. 277–290), Poznan, Poland.

5. Globulin and albumin proteins in dehulled seeds of three Phaseolus vulgaris cultivars;Chagas;Plant Foods for Human Nutrition,1997

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