“…It is becoming increasingly popular because of its health benefits (Campos-Vega, Loarca-Piña, & Oomah, 2010), and it is also an important model for research on seed storage proteins (Marsolais et al, 2010). Globulins (65% w/w) are the major protein components in beans, followed by albumins, glutelins, and prolamins (15, 10, and 2% w/w, respectively) (Montoya, Lallès, Beebe, & Leterme, 2010).…”