The tryptophan content of extractable seed proteins from cultivated legumes, sunflower and Acacia.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6564/
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| Title |
The tryptophan content of extractable seed proteins from cultivated legumes, sunflower and Acacia.
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| Creator |
Shamanthaka Sastry, M. C.
Murray, D. R. |
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| Subject |
03 Proteins
Sunflower Seed 22 Legumes-Pulses |
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| Description |
The total salt-extractable protein from seeds of important cultivated legumes and sunflower kernels has a tryptophan content ranging from 0.91% (by wt.) for chick pea (Cicer arietinum) to 1.99% (by wt.) for green gram (Vigna radiata). In species with substantial albumin fractions, the tryptophan content of the albumin fraction is higher than that of the globulin fraction by factors ranging between 2.3 (pigeon pea, Cajanus cajan) and 20.3-fold (pea, Pisum sativum, cv. Telephone). Although the protein content of Acacia seeds is relatively low (5-14% of seed wt.), the tryptophan content of Acacia seed proteins is usually greater than that of the cultivated legumes (1.50-2.66% by wt.).
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| Date |
1986
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6564/1/J.%20Sci.%20Food%20Agric.%201986%2C37%2C535-538.pdf
Shamanthaka Sastry, M. C. and Murray, D. R. (1986) The tryptophan content of extractable seed proteins from cultivated legumes, sunflower and Acacia. Journal of the Science of Food and Agriculture, 37 (6). 535-538, 23 ref.. |
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