栗蛋白特にプロラミンの化學的性質に就て

概要

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1. The refined meal of glutinous Italian millet (TocHiot No.1) contains 1.75% of nitrogen of-the pure protein type in the dry matter and the majority of it is of the prolamin type. 2. A white prolamin preparation is separated from the defatted meal and its chemical properties are examined as follows: a) Judging from color reactions, its content of tryptophan is doubtful, but the existence of trypto-phan is undeniable from the specific Liebermanns reaction. b) It is the protein with high purity, containing 16.65% of nitrogen, 0.039% of phosphorus, 1.42% of sulfur, and 0.174% of ash in the dry matter. c) The diamino acids content of it is determined by the R. J. Blocks method, the dry matter contains 1.5% of arginine, 1.4% of histidine and 0.3% of lysine. Comparing with the result obtained by the Van Slykes method, the diamino acids content by the former, is a little smaller for arginine and histidine, and remarkably smaller for lysine.
社団法人日本農芸化学会の論文