Hostname: page-component-77c89778f8-gvh9x Total loading time: 0 Render date: 2024-07-18T09:31:16.151Z Has data issue: false hasContentIssue false
  • English
  • Français

The proteins of green forage plants1: I. The proteins of some leguminous plants

Published online by Cambridge University Press:  27 March 2009

W. L. Davies
W. L. Davies
Affiliation:
(Institute for the Study of Animal Nutrition, School of Agriculture, Cambridge University.)
Get access Rights & Permissions [Opens in a new window]

Extract

Attention has been drawn to our ignorance concerning the nature of the proteins of green forage plants and the gap in the science of nutrition which arises thereby in trying to apply to forage plants results obtained from proteins of concentrated foods.

Methods of extraction of proteins from green tissue are outlined and applied to the study of the proteins of some common representative leguminous plants.

The proteins so isolated have been analysed and characterised. Proteins thus prepared were found to resemble each other closely with respect to distribution of nitrogen into three groups.

Representative samples of proteins were found to differ appreciably in their content of the different diamino acids as determined by the van Slyke method, showing variation to occur in the composition of protoplasmic proteins within a natural order, which confirms the observations of other workers on seed proteins within a natural order.

The occurrence of large amounts of mineral matter in the extracts from lucerne, vetch and sainfoin, but not in those of the two clovers, together with the difficulty of obtaining pure samples of proteins from the clovers, points to the slightly less nutritive properties of the latter owing to the lesser availabilities in them of both the protein and ash.

The nitrogen distribution in the protein-free extracts shows the amide nitrogen to be constant but ammonia nitrogen to be variable.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 16 , Issue 2 , April 1926 , pp. 280 - 292
Copyright
Copyright © Cambridge University Press 1926

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Chtbnall, (1923). Journ. Biol. Chem. 55, 333.CrossRefGoogle Scholar
Hausmann, (1899). Zeitschr. physiol. Chem. 27, 95–108, and 29, 136–145.CrossRefGoogle Scholar
Osborne, and Campbell, (1896). Journ. Amer. C. S. 1896, 575.Google Scholar
Osborne, and Heyl, (1908). Journ. Biol. Chem. 5, 187, 197.CrossRefGoogle Scholar
Osborne, and Wakeman, (1920). Journ. Biol. Chem. 42, 1.CrossRefGoogle Scholar
Osborne, and Wakeman, (1921). Journ. Biol. Chem. 49, 63.CrossRefGoogle Scholar
Plimmer, (1917). The Chemical Constitution of the Proteins. Part I. Analysis. Monographs on Biochemistry, London, 1918, pp. 111–135.Google Scholar
Schryver, and Chibnall, (1921). Biochem. Journ. 15, 60.Google Scholar
Sjollema, and Rinkes, (1912). Zeitschr. physiol. Chem. 76, 369–384.CrossRefGoogle Scholar
Van, Slyke (1912). Journ. Biol. Chem. 10, 15–55.Google Scholar
Van, Slyke (1916). Journ. Biol. Chem. 22, 281–285.Google Scholar
Williams, (1917). Journ. Agr. Sci. 8, 182.CrossRefGoogle Scholar