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Chemical composition of selected edible nut seeds.
Lysine (Brazil nut, cashew nut, hazelnut, pine nut, and walnut), sulfur amino acids methionine and cysteine (almond), tryptophan (macadamia, pecan), and threonine (peanut) to be the first limiting amino acid as compared to human (2-5 year old) amino acid requirements. Expand
Phytates in legumes and cereals.
This chapter discusses that the knowledge of phytic acid had its beginning in the discovery by Hartig, who isolated small particles or grains from the seeds of various plants, and the correlation of phytate with the cooking quality of peas was first suggested by Mattson. Expand
Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates
Functional and electrophoretic properties of the seed flour and a protein concentrate prepared by alkaline extraction from lupin seeds were investigated and SDS-PAGE indicated presence of 13 and 12 subunits in the Seed flour proteins and the protein concentrate. Expand
Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties
Functional properties of the Great Northern bean (Phaseolus vulgaris L.) flour, albumins, globulins, protein concentrates, and protein isolates were investigated. Protein concentrates had the highestExpand
Walnuts (Juglans regia L): proximate composition, protein, solubility, protein amino acid composition and protein in vitro digestibility
Walnuts contained 16.66% protein and 66.90% lipids on a dry weight basis. Non-protein nitrogen values ranged from 6.24 to 8.45% of the total nitrogen when the trichloroacetic acid concentration wasExpand
Dry Bean Protein Functionality
  • S. Sathe
  • Biology, Medicine
  • Critical reviews in biotechnology
  • 1 January 2002
An overview of dry bean protein functionality with emphases on nutritional quality and hydration-related properties is provided. Expand
Functional properties of select seed flours
Abstract Proximate composition of select commercially sold cereal, oilseed, dry bean, and tree nut seeds was determined. Full fat and defatted seed flours were evaluated for their color, bulkExpand
Functional Properties of Winged Bean [Psophocarpus tetragonolobus (L.) DC] Proteins
A protein concentrate (71.45% protein on a dry weight basis) was prepared from winged bean [Psophocarpus tetragonolobus (L.) DC] seeds. Solubility of the protein concentrate was minimal at a pH ofExpand
Dry bean tannins: A review of nutritional implications
Both in vitro and in vivo studies indicate that bean tannins decrease protein digestibility, either by inactivating digestive enzymes or by reducing the susceptibility of the substrate proteins after forming complexes with tannin-protein complexes and absorbed ionizable iron. Expand
It seems probable that any protease that contributes to postmortem tenderization needs to be located inside skeletal muscle cells, and this neutral protease is the Ca2+-dependent proteinase, CAF, which is unique in being unable to degrade myosin and actin. Expand