Globulin legume

Freitas RL, Ferreira RB, Teixeira AR (2000). Use of a single method in the extraction of the seed storage globulins from several legume species application to analyse structural comparisons within the major classes of globulins. Int. J. Food. Set Nutr., 51 341-352. 

Table 16.5. Molecular weight and sedimentation coefficient of the 7 S and 11 S globulins from legumes...

Glutamic acid is the most abundant amino acid in the nervous tissue. In conventional proteins, both amino acids are usually found in larger quantities (especially in globulins) in cereal and legume proteins (18-40%). Wheat gluten (in its component gliadin) contains about 40%, soy protein contains about 18% and milk proteins contain about 22% of glutamic acid. 

Proteins in soybeans, peas and other legumes are mostly composed of globulins, while minor components are low molecular... 

A globulin (simple protein) associated with a legume, such as peas, lentils, and broad beans. 

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