Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking

Table 4

Characteristic parameters of the analytical calibration curve, LOD, and LOQ obtained for Fe determination by F AAS.

λ (mm)	Linear range (mg L^−1)		LOD (µg g^−1)	LOQ (µg g^−1)
259	0.25–3.0	0.9961	0.18 (albumins)	0.54 (albumins)
			0.54 (globulins)	1.62 (globulins)
			1.64 (prolamins)	4.92 (prolamins)
			1.68 (glutelins)	5.04 (glutelins)