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Chinese tallow nut protein. I. Isolation, amino acid, and vitamin analysis
Author(s) -
Holland Bryant R.,
Meinke W. W.
Publication year - 1948
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02593295
Subject(s) - tallow , food science , vitamin , chemistry , methionine , lysine , nut , amino acid , high protein , biological value , lentinus , biochemistry , structural engineering , engineering , mushroom
Conclusion The protein of the Chinese tallow nut is quite easily isolated by employing rather mild conditions. On the basis of amino acid values presented, both the protein and flour should be suitable as a protein feed. The relatively low lysine and methionine content however would limit the usefulness of the protein as a supplement to cereal grains. The relatively high thiamin content of the protein, in addition to the presence of smaller amounts of the other B vitamins determined, suggests the possible use of this material in the enrichment of flour for the baking industry. The industrial possibilities in addition to the food value of the protein are yet to be determined.