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

Table 2

Characteristic parameters of the analytical calibration curve and LOD obtained for proteins determination by Bradford method.

	Linear range (µg mL^−1)			Sensibility	Analytical blank	LOD (µg g^−1)	LOQ (µg g^−1)
Sequential extraction	2–12	0.9935	0.9871	0.049	Water	0.53	1.60
					NaCl	0.55	1.66
					Ethanol	0.56	1.67
					NaOH	0.54	1.62