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Pea Globulins

  • Chapter
Seed Proteins

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).

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  1. John Innes Centre, Norwich Research Park, Colney, Norwich, NR4 7UH, UK

    Rod Casey & Claire Domoney

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Peter R. Shewry Rod Casey

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Casey, R., Domoney, C. (1999). Pea Globulins. In: Shewry, P.R., Casey, R. (eds) Seed Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4431-5_9

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  • DOI: https://doi.org/10.1007/978-94-011-4431-5_9

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