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Award details
Content, composition and functional properties of proteins from seeds of pea mutants
Reference
BBS/E/J/00001124
Principal Investigator / Supervisor
Professor Clifford Hedley
Co-Investigators /
Co-Supervisors
Institution
John Innes Centre
Department
John Innes Centre Department
Funding type
Research
Value (£)
16,193
Status
Completed
Type
Institute Project
Start date
01/04/1998
End date
31/03/2002
Duration
48 months
Abstract
To study the effect on the content and composition of proteins following the genetic reduction of starch content in pea seeds. Protein content and composition will be related to nutritional value of pea meal before and after processing and to changes in the functional properties of proteins during processing.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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