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The amino‐acid composition of some pakistani pulses. II. —cystine content
Author(s) -
Macconnell H. M.,
Khan N. A.,
Baker B. E.
Publication year - 1958
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.2740091109
Subject(s) - cystine , chemistry , composition (language) , amino acid , chromatography , filter paper , food science , biochemistry , cysteine , enzyme , linguistics , philosophy
The proteins of five Pakistani pulses, prepared by acid precipitation of the proteins from alkaline extracts of the whole seeds, have been analysed for their cystine contents by quantitative filter‐paper chromatography. The values for the cystine contents of the pulse proteins ranged from 0.93% for channa to 0.29% for mash. These values correspond to 0.137% and 0.065% respectively, based on the cystine contents of the whole seeds.