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The amino‐acid compostion of extracted grass‐protein. I.—The basic acids
Author(s) -
Waite R.,
Fensom A.,
Lovett S.
Publication year - 1953
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740040105
Subject(s) - lysine , leafy , histidine , leafy vegetables , amino acid , arginine , chemistry , food science , botany , biology , biochemistry
Protein has been extracted from four species of grass at stages of growth varying from young and leafy to old and woody. The lysine, arginine and histidine contents of the extracted protein have been determined and considerable uniformity has been found between all samples, especially those of a single species.