ABSTRACT
Protein content of legume and oilseeds differs in various species between 19.1% for lima bean and 44.3% for lupin (Table 14.1).
The chemical properties and functionality of plant proteins are determined by the content of globulins and albumins. The main storage proteins of the majority of legumes and oilseeds are globulins. In sunflower and groundnut seeds, the globulins constitute 50-55% of total protein, in pea, soybean, and lupins, 60-75%, and in common bean and faba bean seeds, 80-90%. Albu mins are the dominating group of proteins in rapeseed (up to 50%). In other plants, they usually amount to 10-20% of protein. In some species, about 10% are present.
