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Fractionation of plant material. IV .—Distribution of amino acid residues in fractions obtained from leaves of broad bean ( Vicia faba L. )
Author(s) -
Clarke Eileen M. W.,
Ellinger Gabrielle M.,
Synge R. L. M.
Publication year - 1968
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.2740190409
Subject(s) - vicia faba , amino acid , fractionation , chemistry , hydrolysis , composition (language) , asparagine , acetic acid , fraction (chemistry) , leafy vegetables , ethanol , chromatography , phenol , acid hydrolysis , biochemistry , organic chemistry , biology , botany , food science , linguistics , philosophy
The quantitative distribution of amino‐acid residues amongst some fractions derived from broad‐bean leaves was determined. Among the free amino acids, asparagine predominated and 3,4‐dihydroxyphenylalanine (DOPA) was abundant. DOPA was absent from the protein fractions. Aggregated N recovery and amino acid composition resembled those found for leafy materials by previous workers. Material extracted by ethanol from the TCA‐precipitated fraction resembled the bulk protein in molecular size and amino acid composition. A fraction not migrating during electrophoresis in phenol‐acetic acid‐water gave, on hydrolysis, amino acids presumed to be bound in neutral or weakly acid compounds, mostly of low molecular weight.