PROTEIN SUBUNITS AND AMINO-ACID-COMPOSITION OF WILD LENTIL

被引：16

作者：

BHATTY, RS

机构：

来源：

PHYTOCHEMISTRY | 1986年 / 25卷 / 03期

关键词：

D O I：

10.1016/0031-9422(86)88015-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：641 / 644

页数：4

共 23 条

[1] COMPARISON OF THE COOKING QUALITY OF LAIRD AND COMMERCIAL CHILEAN LENTILS GROWN IN THE CANADIAN PRAIRIES [J].

BHATTY, RS ;

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SLINKARD, AE .

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[2] ALBUMIN PROTEINS OF 8 EDIBLE GRAIN LEGUME SPECIES - ELECTROPHORETIC PATTERNS AND AMINO-ACID-COMPOSITION [J].

BHATTY, RS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1982, 30 (03) :620-622

[3] RELATIONSHIP BETWEEN PHYSICAL AND CHEMICAL CHARACTERS AND COOKING QUALITY IN LENTIL [J].

BHATTY, RS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1984, 32 (05) :1161-1166

[4] CHEMICAL COMPOSITION AND PROTEIN CHARACTERISTICS OF LENTILS [J].

BHATTY, RS ;

SLINKARD, AE ;

SOSULSKI, FW .

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[5] COMPOSITION AND NUTRITIONAL QUALITY OF PEA (PISUM-SATIVUM-L), FABA BEAN (VICIA-FABA L SPP MINOR) AND LENTIL (LENS-CULINARIS MEDIK) MEALS, PROTEIN-CONCENTRATES AND ISOLATES [J].

BHATTY, RS ;

CHRISTISON, GI .

QUALITAS PLANTARUM-PLANT FOODS FOR HUMAN NUTRITION, 1984, 34 (01) :41-51

[6] COMPOSITION, STARCH PROPERTIES AND PROTEIN-QUALITY OF LENTILS [J].

BHATTY, RS ;

SLINKARD, AE .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1979, 12 (02) :88-92

[7] SEPARATION AND CHARACTERIZATION OF OAT GLOBULIN POLYPEPTIDES [J].

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PETERSON, DM .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1982, 219 (01) :71-79

[8]

BRYAN JK, 1980, BIOCH PLANTS COMPREH, V5, P407

[9] ULTRA-CENTRIFUGATION OF SALT-SOLUBLE PROTEINS IN 10 LEGUME SPECIES [J].

CHAKRABORTY, P ;

SOSULSKI, F ;

BOSE, A .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (08) :766-771

[10] LEGUMIN OF PISUM-SATIVUM AND VICIA-FABA [J].

CROY, RRD ;

DERBYSHIRE, E ;

KRISHNA, TG ;

BOULTER, D .

NEW PHYTOLOGIST, 1979, 83 (01) :29-&

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