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Characterization of lupine proteins


Journal of Food Science 48(1): 38-41
Characterization of lupine proteins
Proteins of 8 cultivars of 2 lupine species (Lupinus albus and L. angustifolius) were examined by several procedures. Differences in protein solubility between the species and among varieties within a species were observed. Defatting of the lupine flour altered protein solubility. Amino acid compositions of total protein and protein fractions showed only minor differences between the species and among varieties within a species (except for cv. Kali). Sodium dodecylsulfate polyacrylamide gel electrophoresis patterns of protein fractions revealed qualitative and quantitative differences between species and among varieties.

Accession: 001053413

DOI: 10.1111/j.1365-2621.1983.tb14784.x

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