Abstract
Hydrolysis of globulin and glutelin prepared from eighteen kinds of leguminous seeds afforded the mixtures of fourteen kinds of amino acids, which were identified by paper chromatography, respectively, as aspartic acid, glutamic acid, serine, glycine, lysine, threonine, alanine, arginine, histidine, valine, phenylalanine, leucine, proline, and tyrosine.
Each of these amino acids was estimated by the procedure recommended by J.Awapara.
As shown in Table 2, a relatively larger amount of lysine was found to be present in globulin and glutelin prepared from kidney beans, whereas a relatively minor amount of threonine present in globulin and glutelin prepared from peanuts.
