The macromolecules are albumin, gelatin, and legumin. These macromolecules are extensively used because of their natural properties including biodegradable and biocompatibility.
Nicolas et al., "Adaptive immune responses of legumin nanoparticles," Journal of Drug Targeting, vol.
legumin: 78, 127, 130, 1822; emend Irwin & Barneby, Mem.
The lysine and methionine rich basic subunit of buckwheat grain
legumin: Some results of a structural study.
Another important finding by researchers is that the double mutant rrrbrb pea line had the most profound reduction in the constituent
legumin. Protein from such a line would have different functional properties than that from wild-type peas and could have potential applications in extruded meat-free products.
Variation in amino acid composition of
legumin from Pisum.
(1990) showed, using near-isogenic lines, that the transcription rates for genes corresponding to a particular cDNA clone for
legumin were similar in RR and rr embryos.
The mean
legumin concentration of round seeded lines of pea was about twice that of wrinkled seeded lines (Davies, 1980).
The purification and partial amino acid sequence of a polypeptide from the glutelin fraction of rice grains: Homology to pea
legumin. FEBS Lett.
Legumin and vicilin, storage proteins of legume seeds.