草類蛋白質の栄養價 : (第5報)青刈大豆葉乾燥時における窒素形態の変化に就て

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The effect of drying upon the nitrogen distribution in the leaf of soy bean was studied. Results obtained are as follows (1) True protein content of the leaves dried under various conditions, all showed remarkab-e decrease. The course of the decrease had been usually considered as the result of protein de-composition by drying. But our results indicate that apparent decrease of protein was caused by the change of solubility of non-protein nitrogenous compounds in the employed solvent, and no actual change in protein content occurred. (2) 90% of total nitrogen and 76.3% of true protein of the fresh green leaf were soluble in water (39.3% and 22.4%), 0.3% alkaline 60% hot alcohol (33.5% and 32%), and 0.3% NaOH (9.7% and 18.6%). The quantities of 10% NaCl and 70% alcohol soluble fractions were very little, so the nutritive value of protein of the fresh green leaf of soy bean could be represented by the properties and amount of the former three proteins. (3) Among the drying methods examined, rapid aeration method was the best in which the change of nitrogen distribution was extremely small. As to the decrease of water soluble nitrogen by the above aerated drying method, it was assumed that a part of it turned insoluble but any other change was not observed. (4) By the drying in the sun or in the oven at 40_??_50° with none-aertion, 0.3% alkaline 60% hot alcohol soluble fraction decreased remarkably and accordingly insoluble nitrogen increased. Less amount of protein, however, was soluble in 0.3% alkaline 60% hot alcohol, 0.3% NaOH, and water and insoluble protein showed remarkable increase. Simultaniously with these changes, a part of non-protein nitrogen which was in 0.3% alkaline 60% hot alcohol soluble fraction, turned into water soluble.
社団法人日本農芸化学会の論文

草類蛋白質の栄養價 : (第5報)青刈大豆葉乾燥時における窒素形態の変化に就て

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