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Amino acid content of leguminous proteins as affected by genetic and nutritional factors III

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Summary

Pea proteins have been extracted from ground peas, and albumin, vicilin and legumin have been isolated. The electrophoretic homogenity of the proteins was tested by means of free electrophoresis and the amino acid composition was determined by column chromatography.

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Authors and Affiliations

  1. Department of Medical Biochemistry, University of Gothenburg, Gothenburg, Sweden

    J. Goa & L. Strid

Authors
  1. J. Goa
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  2. L. Strid
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Goa, J., Strid, L. Amino acid content of leguminous proteins as affected by genetic and nutritional factors III. Archiv. Mikrobiol. 33, 253–259 (1959). https://doi.org/10.1007/BF00409799

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  • DOI: https://doi.org/10.1007/BF00409799

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