Chenopodium: seed protein, fractionation and amino acid composition

被引：24
作者：
Prakash, D [1 ]
Pal, M [1 ]
机构：
[1] Natl Bot Res Inst, Prot Chem Lab, Lucknow 226001, Uttar Pradesh, India
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 1998年 / 49卷 / 04期
关键词：
D O I：
10.3109/09637489809089398
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The seeds of ten Chenopodium species were analysed for protein (10.6-16.1%) and amino acid composition. The seed protein of C. quinoa was fractionated and water soluble fraction was precipitated by saturation with different concentrations of ammonium sulphate. The precipitate, obtained with 40% saturation was further separated into four parts on DEAE-sephasyl column. All fractions at each step were subjected to amino acid analysis and the protein fraction, nearest to the FAO recommended pattern in essential amino acids, was identified.
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页码：271 / 275
页数：5
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