Tag: Albumins

According to the Osborne classification system, plant proteins are categorized into four main types based on their solubility. These diverse proteins, found in everything from seeds to leaves, play vital roles in plant growth and also serve as a crucial source of nutrition for humans and animals. So, what are the proteins obtained from plants called, and how are they further classified?

Pulses, which are dried beans, peas, and lentils, contain a high amount of protein, ranging from 15-39% by dry weight, almost double the protein content of cereals. The protein composition varies among different types of pulses, with a primary concentration of storage proteins that offer distinct nutritional and functional benefits. These unique protein fractions make pulses a valuable, nutrient-dense food source for many diets worldwide.

According to the Food and Agriculture Organization (FAO), pulses are among the most ancient cultivated crops, and they are a powerhouse of nutrition. So, which type of protein is in pulses? The protein in pulses is primarily composed of two main types: globulins and albumins, and while often considered 'incomplete' on their own, they form a robust amino acid profile when paired correctly.

According to the Food and Agriculture Organization, pulses can contain between 20-30% protein, making them a cornerstone of plant-based diets. The primary answer to which protein is found in pulses is a group of storage proteins called globulins, with the most prominent types being legumins and vicilins. These proteins provide essential amino acids and contribute significantly to the nutritional and functional properties of pulses.

Comprising up to 85% of its total protein content, the storage proteins gliadin and glutenin are the most prominent proteins found in wheat. These proteins form the gluten network essential for breadmaking, while other non-gluten proteins like albumins and globulins play vital metabolic roles.