Results 131 to 140 of about 727 (165)

Antifungal proteins and peptides of leguminous and non-leguminous origins

Peptides, 2004
Antifungal proteins and peptides, as their names imply, serve a protective function against fungal invasion. They are produced by a multitude of organisms including leguminous flowering plants, non-leguminous flowering plants, gymnosperms, fungi, bacteria, insects and mammals.
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Studies on Leguminous Seeds

Lipid / Fett, 1995
AbstractThe seeds from 3 plant species belonging to Crotularia have been analyzed for fat, protein, fatty acid and mineral compositions. All the seed fats resembled the simple linolcic‐oleic‐palmitic type.
A. R. Chowdhury, R. Banerji
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Legumin‐T from faba bean legumin: Isolation, partial characterization and surface functional properties

Food / Nahrung, 1995
AbstractLegumin‐T was prepared by limited tryptic hydrolysis of legumin from faba beans (Vicia faba L.) and was chromatographically purified. It is composed of two principle subunits consisting each of an intact β‐polypeptide chain and a nicked α‐chain of legumin besides minor polypeptides.
Schwenke, Klaus Dieter, Staatz, Antonia, Dudeck, Steffi, Krause, Jens-Peter, Noack, Jutta   +4 more
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Comparative studies on thermodynamic characteristics of pea legumin and legumin-T thermal denaturation

International Journal of Biological Macromolecules, 2001
Characteristics of thermal denaturation of pea legumin and a product of its limited proteolysis with trypsin - legumin-T, in a wide range of NaCl concentrations have bean measured by means of differential scanning microcalorimetry. By the increase of NaCl concentration, the number of cooperative units (domains) increases from 1 per one polypeptide ...
G O, Kozhevnikov, A N, Danilenko, E E, Braudo, K D, Schwenke   +3 more
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Studies on leguminous seeds

Journal of the American Oil Chemists' Society, 1984
AbstractThe seeds of 8 plant species of Mimosaceae were studied for their fat and protein contents and fatty acid and mineral compositions. The oil fromEntada phaseoloides contained 14 newly identified acids in addition to 8 previously reported. Six seed oils were rich in oleic and linoleic acid as the sum of 18:1 and 18:2 ranged from 64.4–78.5%.
A. R. Chowdhury, R. Banerji, G. Misra, S. K. Nigam   +3 more
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The shape of leguminous nodules and the colour of leguminous roots

Plant and Soil, 1971
The nodule shape of more than four hundred species of wild legumes indigenous to Rhodesia is found to be related to the tribal classification of the host. Characteristic nodule-shapes of the papilionaceous tribes Galegeae, Genisteae, Hedysareae, and Phaseoleae, and of the subfamilies Mimosoideae and Caesalpinioideae are described and figured.
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Adaptive Immune Responses of Legumin Nanoparticles

Journal of Drug Targeting, 2002
Legumin is one of the main storage proteins in the pea seeds (Pisum sativum L.) and the molecules of this protein have the capacity of binding together to form nanoparticles after aggregation and chemical cross-linkage with glutaraldehyde. The aim of this work was to study the adaptive immune response of legumin nanoparticles in rats.
T, Mirshahi, J M, Irache, C, Nicolas, M, Mirshahi, J P, Faure, J, Gueguen, C, Hecquet, A M, Orecchioni   +7 more
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Leguminous Vegetable Crops

2014
Economic importance and losses, symptoms/damage, pre-disposing factors, epidemiology, survival and spread, and biointensive integrated management of insect and mite pests, fungal, bacterial, viral/mycoplasma diseases, nematode pests, and disease complexes of Leguminous vegetable crops (pea, French bean, cowpea, pigeon pea, field bean, and cluster bean)
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Pests of Leguminous Crops

1992
Pests are capable of causing damage to vegetable legumes in various ways. Direct injury may reduce crop yield and the transmission of virus diseases can generally debilitate crops. An indirect effect of pest attack or infestation may result in a reduction of produce quality.
A. J. Biddle, S. H. Hutchins, J. A. Wightman   +2 more
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Nitrogen-fixing Leguminous Symbioses

2008
Preface to the Series, Preface, List of Contributors, Dedication 1. Evolution and Diversity of Legume Symbiosis: J. I. Sprent 1. Introduction 2. The Diversity of Legume Nodules 3. The First 700 Million Years 4. The Last 60 Million Years 5. The Present 6. Conclusions References 2. Ecology of Root-nodule Bacteria of Legumes: P. H. Graham 1.
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