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Plant proteins. III. —Amino‐acid content of isolated hay proteins
Author(s) -
Koloušek J.,
Coulson C. B.
Publication year - 1955
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.2740060707
Subject(s) - hay , amino acid , glycine , composition (language) , orchard , biology , casein , chemistry , agronomy , botany , biochemistry , food science , linguistics , philosophy
Approximate values of the amino‐acid content of the proteins of lucerne hay cut at various stages of growth and the hays of lucerne, red clover, timothy and orchard grass cut for hay in maturity are given, a modified method of rapid direct estimation on two‐dimensional paper chromatograms being used. A higher glycine value is found for casein and the hay proteins than those previously reported for these proteins. There is some evidence that the haymaking process together with the stage of growth and the species of grass may effect the end amino‐acid composition of the hay proteins, but the composition changes are small for certain amino‐acids.