Effect of processing on the content of some biologically active compounds in legume protein preparations
1998
Porzucek, H.
Considering quantitative changes of flour compounds during extraction (with dilute alkali), precipitation (at the isoelectric point) and modification of protein (acylated or succinylated) it can be stated that it is possible to apply the seeds of examined legumes to produce protein preparations. The range of the changes was dependent on legume species and varieties, and also on the kind of chemical modification. Pea and lupin were more sensitive to modification than those of bean. Pea seeds were the most useful, especially for acetylation
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