- Dec 11, 2016
- Reaction score
- East-central Wisconsin
The book from which your quote is taken looks interesting, wish I had institutional access. Such material could really stretch my old moldy chemistry knowledge (which totally aside from any other bean info provided, would not be a bad thing).nosing around definitions and explanations...
phaseolin (a globulin (globular protien)) of beans:
Among Phaseolus beans, three distinct types of phaseolins – named after cultivars Tendergreen (T), Sanilac (S), and Contender (C) – have been identified. Screening of 107 cultivars has revealed that S-, T-, and C-type phaseolins accounted for 69%, 25%, and 6%, respectively, of the total cultivars.
I do find it interesting that of the 3 bean varieties listed, two of them are snaps. Lacking proper context, their protein content (presumably from dry beans) seems irrelevant, since they will not be eaten that way. Only Sanilac is actually bred for dry use. Perhaps the differing proteins could be used for breeding purposes, or to track lineages?