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The tryptophan content of extractable seed proteins from cultivated legumes, sunflower and Acacia
Author(s) -
Sastry M. C. Shamanthaka,
Murray David R.
Publication year - 1986
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.2740370605
Subject(s) - cajanus , sativum , pisum , sunflower , vigna , tryptophan , biology , acacia , sunflower seed , radiata , horticulture , botany , agronomy , amino acid , biochemistry
The total salt‐extractable protein from seeds of important cultivated legumes and sunflower kernels has a tryptophan content ranging from 0.91% (by wt) for chickpea ( Cicer arietinum ) to 1.99% (by wt) for green gram ( Vigna radiata ). In species with substantial albumin fractions, the tryptophan content of the albumin fraction is higher than that of the globulin fraction by factors ranging between 2.3 (pigeon pea, Cajanus cajan ) and 20.3‐fold (pea, Pisum sativum , cv. Telephone). Although the protein content of Acacia seeds is relatively low (5–14% of seed weight), the tryptophan content of Acacia seed proteins is usually greater than that of the cultivated legumes (1.50–2.66%, by wt).