草類タンパク質の栄養価に関する研究　（第３０報）　草類タンパク質の抽出率に及ぼす希塩酸前処理の影響

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  • Studies on the Nutritive Value of Grass Proteins. (Part XXX). Effect of the Pretreatment with Dilute Hydrochloric Acid Solutions on the Extractability of Grass Proteins.
  • ソウルイ タンパクシツ ノ チュウシュツリツ ニ オヨボス キエンサン マエシ
  • Studies on the Nutritive Value of Grass Proteins (Part XXX)
  • 草類タンパク質の栄養価に関する研究 (第30報)

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This work was undertaken to clarify the effect of pretreatment with dilute HCl solutions on the extractability of true proteins from grasses. After the materials were soaked in 0.5-2N HCl solutions at 22°C for 1-21 days, or at 38°C for 1-24h proteins were extracted from the grasses with 0.05N NaOH solutions. Using this procedure, the extractabilities of grass proteins were markedly increased. The highest values obtained were: red clover 66%, spinach 86%, cabbage 94%, Italian rye grass 79%, leaf of Japanese radish 90%, and so on. The pretreatment at 38°C brought about a marked reduction in the time required for successful protein extraction.

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