Fatty acid composition and lipoxygenase activity of flours and protein isolates from leguminous plants.
1990
Porzucek H. | Larsson Raznikiewicz M.
The fatty acid composition and the lipoxygenase activity of flours and protein isolates of bean, pea and lupin varieties were analysed. The fatty acid composition of flour and protein isolate was similar for bean and pea, but different for lupin. The lipoxygenase activity of flour varied, being the lowest in lupin. None of the protein isolates examined showed lipoxygenase activity.
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