PA2 albumins from five different cultivars of kabuli-type chickpea and from one pea cultivar have been purified and characterized. Selective extraction of albumins was followed by two gel filtration purification steps. In all chickpea cultivars, PA2 is made up of one type of protein while pea PA2 is made up of two isoforms as observed by nondenaturating PAGE. PA2 has so far no defined function in pea while in chickpea a similar protein to PA2 has been described as a lectin. The present study confirms that PA2 from pea and chickpea agglutinates papainized human erythrocytes. Also it is reported that chickpea and pea PA2 are allergens for individuals sensitive to chickpea intake.
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Vioque et al. (1998) studied this question.
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