Protein composition of pulses and their protein isolates from different sources and in different isolation pH values using a reverse phase high performance liquid chromatography method

Author:

Sadeghi Rohollah,Colle Michael,Smith Brennan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. AOAC Official Method 990.03 (2005) Official Methods of Analysis of AOAC INTERNATIONAL, 18th Ed., AOAC International, Gaithersburg, MD.

2. Resolution of pea legumin subunits by high-performance liquid chromatography;Bacon;Analytical Biochemistry,1987

3. The structure and biosynthesis of legume seed storage proteins: A biological solution to the storage of nitrogen in seeds;Boulter,1997

4. Pulse proteins: Processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010

5. Biochemical analysis of protein compositions among pea (Pisum sativum) cultivars grown in the Northwest USA;Choi;ACS Food Science & Technology,2022

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