草類蛋白質の栄養価-10-

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Cytoplasmic and chloroplastic proteins were prepared from fresh leaves of white clover, and 0.3%-NaOH-soluble and hot-0.3%-NaOH-60%-ethanol soluble proteins from dried leaves of white clover. The digestibilities of these proteins were studied with pepsin and pancreatin. The results obtained are as follows.1) The digestibilities of cytoplasmic and 0.3%-NaOH-soluble proteins were higher than those of chloroplastc and hot-0.3%-NaOH-60%-ethanol-soluble proteins when both enzymes, pepsin and pancreatin, were used.2) Of the two kinds of cytoplasmic proteins, the protein (nitrogen content on dry basis: 12.68%) obtained from the water-soluble fraction of the fresh leaves was more digestible by both enzymes than that (nitrogen:13.06%) from the 0.3%-NaOH-soluble fraction of them.3) Of the four chloroplastic proteins which had different nitrogen contents (11.17-14.00%), the protein the nitrogen content of which was the highest was the most digestible by both enzymes. Among the other three, there were no differences in digestibility.
社団法人日本畜産学会の論文