Research Article
Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking
Table 5
Iron concentration in albumins, globulins, prolamins, and glutelins of Phaseolus beans.
| Variety | Condition | Concentration (g g−1) ± standard deviation ( = 3) | Albumins | Globulins | Prolamins | Glutelins |
| Common | Raw | | | | | Cooked | | | | | Black | Raw | | | | | Cooked | | | | | Rosinha | Raw | | | | | Cooked | | | | | Bolinha | Raw | | | | | Cooked | | | | | Rajado | Raw | | | | | Cooked | | | | | Fradinho | Raw | | | | | Cooked | | | | | Jalo | Raw | | | | | Cooked | | | | |
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