The tryptophan content of extractable seed proteins from cultivated legumes, sunflower and Acacia.

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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Abstract

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.).

Item Type:	Article
Uncontrolled Keywords:	TRYPTOPHAN-; legume seed proteins, tryptophan in salt-extractable; sunflower seed proteins, tryptophan in salt-extractable; Acacia seed proteins, tryptophan in salt-extractable; SEEDS-; PROTEINS-VEGETABLE; LEGUMES-; tryptophan in salt-extractable legume seed proteins; SUNFLOWERS-; tryptophan in salt-extractable sunflower seed proteins
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 19 Lipids-oils/fats > Sunflower Seed 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2018 05:49
Last Modified:	02 Mar 2018 05:49
URI:	http://ir.cftri.res.in/id/eprint/6564

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