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TOBACCO AS A POTENTIAL FOOD SOURCE AND SMOKE MATERIAL: SOLUBLE PROTEIN CONTENT, EXTRACTION, AND AMINO ACID COMPOSITION
Author(s) -
KUNG S. D.,
TSO T. C.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07428.x
Subject(s) - food science , chemistry , smoke , amino acid , tobacco leaf , tobacco product , composition (language) , extraction (chemistry) , tobacco smoke , safer , biochemistry , chromatography , organic chemistry , medicine , mathematics , linguistics , philosophy , agricultural engineering , environmental health , statistics , engineering
Fraction 1 and unfractionated leaf proteins have been prepared from tobacco. Their amino acid compositions are very similar and have a high nutritional value. Removal of proteins from tobacco leaves before the curing process would result in a safer smoking product. Therefore, tobacco plants could be used for a rich food source and safer smoke material.