Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain.

@article{FernndezQuintela1997CompositionAF,
  title={Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain.},
  author={Alfredo Fern{\'a}ndez-Quintela and Ma T Macarulla and Antonio S Del Barrio and J Alfredo Mart{\'i}nez},
  journal={Plant foods for human nutrition},
  year={1997},
  volume={51 4},
  pages={331-42}
}
Pea (Pisum sativum), faba bean (Vicia faba) and soybean (Glycine max) seeds were characterized, and protein isolates were prepared following an isoelectric point precipitation procedure. Soybean seeds showed the highest protein content (36.7%) and carbohydrate was the major constituent in the pea (59.4%) and the faba bean seeds (52.1%). Protein contents were higher than 80% in all the protein isolates. The amino acid contents in the protein isolates were, in general, higher than those in their… CONTINUE READING