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A physico‐chemical study of the proteins from the marula nut ( sclerocarya caffra sond .)
Author(s) -
Rijke A. M.,
Joubert F. J.
Publication year - 1967
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.2740180507
Subject(s) - nut , dilution , chemistry , food science , amino acid , composition (language) , chromatography , protein precipitation , ammonium , ammonia , precipitation , extraction (chemistry) , biochemistry , organic chemistry , engineering , thermodynamics , physics , linguistics , philosophy , structural engineering , meteorology
Extracted protein from Marula nuts were separated into their components by fractional precipitation with ammonium sulphate and dilution with water. Two major components, constituting about 90% of the total protein, and the defatted meal were analysed for amino acid composition. The pattern of the constituents of the essential amino acids in Marula nuts differed only slightly from that for human milk and for whole hen's egg.