ISSN:
1871-4528
Keywords:
amino acids
;
digestibility
;
electrophoresis
;
leaf protein
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Summary More than 50% of protein free of chlorophyll has been recovered from potato haulm juice after two successive pH treatments. The white protein coagulum is rich in lysine and in hydrophobic and aromatic amino acids. A low relative proportion of polypeptides of high molecular weight suggests that proteins were partially degraded during fractionation. Protein digestibility and other components of the final preparation were also studied.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02359970
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