Claim · model-written summary
True protein soluble in 0.3% alkaline 60% hot alcohol was 32% in fresh soy bean leaves.
- Taxon
- soy bean
Glycine maxe0 - Organ / stage
- fresh green leafe4
- Outcome
- true proteine4
- Value
- 32%e4
- Qualifier
- 0.3% alkaline 60% hot alcohole4
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effect of drying upon the nitrogen distribution in the leaf of soy bean was studied”
e4“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%)”
Title
Studies on the Nutritive Value of Grass Proteins
Makoto Kandatsu; Tadahiko Yasui Eiyo to shokuryo/Eiyo To Shokuryo 1953. doi:10.4327/jsnfs1949.6.68
Other claims from this paper (16)
- Intervention effect True protein content of soy bean leaves decreased after drying under various conditions.
- Mechanism The apparent decrease of protein on drying was caused by a change in solubility of non-protein nitrogenous compounds in the solvent.
- Intervention effect Drying of soy bean leaves caused no actual change in protein content.
- Observation Total nitrogen of fresh soy bean leaves was 90% soluble in the tested solvents.
- Observation True protein of fresh soy bean leaves was 76.3% soluble in the tested solvents.
- Observation Total nitrogen soluble in water was 39.3% in fresh soy bean leaves.
- Observation True protein soluble in water was 22.4% in fresh soy bean leaves.
- Observation Total nitrogen soluble in 0.3% alkaline 60% hot alcohol was 33.5% in fresh soy bean leaves.
- Observation Total nitrogen soluble in 0.3% NaOH was 9.7% in fresh soy bean leaves.
- Observation True protein soluble in 0.3% NaOH was 18.6% in fresh soy bean leaves.
- Intervention effect Rapid aeration drying changed nitrogen distribution the least among the drying methods examined.
- Intervention effect Aerated drying decreased water-soluble nitrogen in soy bean leaves.
- Intervention effect Sun or oven drying at 40-50 °C without aeration decreased the 0.3% alkaline 60% hot alcohol soluble fraction.
- Intervention effect Sun or oven drying without aeration increased insoluble nitrogen.
- Intervention effect Sun or oven drying without aeration increased insoluble protein.
- Intervention effect Sun or oven drying without aeration turned a part of non-protein nitrogen into water-soluble form.