ABSTRACTBean fractions containing 4–83 protein were prepared from mung beans, pea beans, and red kidney beans by aqueous extraction followed by acid precipitation. The yields of bean fractions containing the highest concentration of protein ranged from 64–76 depending on the beans used. Amino acid scores of the bean fractions compared favorably with those of the FAO reference pattern of amino acids. The sulfur amino acids, methionine, and cystine were first limiting in the bean fractions. In addition, the fractions prepared from mung beans were also deficient in threon
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