草類蛋白質の一新分離法とそのアミノ酸組成

概要

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This work was undertaken to exploit procedures for the preparation of proteins from leafy vegetables of which nitrogen content is high enough as comparable to pure proteins and of which yield is also enough to be able to propose that it could represent the whole leaf protein concerned. Results obtained were as follows: The materials for the isolation of proteins were prepared from several green leaves by succesive treatment with several organic solvents and hot water or 5% hot NaCl solution. And then about 90% of leaf protein in materials was extractable by hot 0.3% alkaline 60% alcohol and the proteins have been isolated, showing nitrogen contents ranging from 15.5% to 16.4% on ash- and carbohydrate free basis. Accordingly, this method is suitable for purpose of the experiment.