1999, pp 171-208

Pea Globulins

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Abstract

On the basis of Osborne’s solubility classification (see Chapter 1), pea (Pisum sativum and its wild relative P. fulvum) seeds contain two major classes of protein — water-soluble albumins and salt-soluble globulins. The albumins are heterogeneous, consisting of a large number of relatively minor proteins; the majority of pea seed protein is globulin, or storage protein, but it has been suggested on the basis of their concentration that some albumins may have a storage function (Murray, 1979).