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

✍ Scribed by M. C. Shamanthaka Sastry; David R. Murray

Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 271 KB
Volume: 37
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740370605

No coin nor oath required. For personal study only.

✦ Synopsis

The total salt-extractable protein from seeds of important cultivated legumes and sunflower kernels has a tryptophan content ranging from 0.91% (bywt) for chickpea (Cicer arietinum) to 1.99% (bywt) 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 weight), the tryptophan content of Acacia seed proteins is usually greater than that of the cultivated legumes (1.5&2.66%, bywt).

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