. 2010 Dec 3;11(12):4973–4990. doi: 10.3390/ijms11124973

Table 1.

Content and extractability of pea bean proteins and protein content of pea isolates.

Varieties	Total Protein^a Pea Bean (g/kg)	Extractable Protein Content^a (g/kg)		Extractability^b		Total Protein^a Isolate (g/kg)

		Tris-HCl pH 8.0	Water pH 8.0	Tris-HCl pH 8.0	Water pH 8.0
Calvedon	244.21 ± 0.21^a	147.81 ± 1.2^a	107.42 ± 0.20^a	605.2 ± 4.9^a	439.8 ± 0.8^a	837.71 ± 2.13^a
L1	317.63 ± 0.29^b	227.11 ± 0.62^b	117.20 ± 1.01^b	714.7 ± 1.9^b	369.0 ± 3.1^b	846.65 ± 1.54^b
L2	241.42 ± 0.11^c	142.20 ± 0.21^c	97.61 ± 0.41^c	589.0 ± 0.8^c	404.3 ± 1.3^c	835.09 ± 0.72^a
L3	233.40 ± 0.3^d	150.63 ± 0.82^a	92.01 ± 0.6^d	645.2 ± 3.4^d	394.2 ± 2.1^d,g	842.22 ± 0.67^a
Maja	273.70 ± 0.10^e	148.65 ± 1.43^a	115.41 ± 0.8^b	542.9 ± 3.4^e	421.6 ± 2.8^e	890.26 ± 2.47^b
M.A.	223.31^f	116,64 ± 0.22^e	87.4 ± 0.4^e	522.1 ± 0.9^f	391.4 ± 1.8^f,g	841.53 ± 1.09^a

* Means followed by the same letter within the same column are not significantly different (p < 0.05);

g of protein per kg of sample;

g of protein per kg of protein; M.A. Miracle of America.