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.

DOI Web Site 7 References

Bibliographic Information

Other Title
  • 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
  • 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)

Search this article

Description

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.

Journal

References(7)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top