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
Author:
Affiliation:
1. Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan, and College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801721b
Reference38 articles.
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4. 8S Globulin of Mungbean [Vigna radiata (L.) Wilczek]: Cloning and Characterization of Its cDNA Isoforms, Expression in Escherichia coli, Purification, and Crystallization of the Major Recombinant 8S Isoform
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