Abstract
A method for the quantitative extraction of proteins in cereals and beans is described. By extraction of flour with sodium dodecyl sulfate in combination with 2-mercaptoethanol, 96 to 99% of the total flour nitrogen solubilized into clear supernatant. No effect of sodium dodecyl sulfate and 2-mercaptoethanol on the recovery of amino acids during hydrolysis with 6N hydrochloric acid was observed.
