Studies on the Nutritive Value of the Grass Protein

Part 6. On the Impurities of Cytoplasmic Protein Preparations of Red Clover

Abstract

1. For the purpose to clarify the chemical properties of impurities in the protein preparation of red clover, acid insoluble humin obtained by acid hydrolysis of protein preparation was degradated by alkali fusion, and dihydroxyphenyl mono-carboxylic acid and oxalic acid were found in the degradation products.
2. If the impurities were polysaccharide-like substances -mucilage etc. -as J. W. H. LUGG⁽²⁾ assumed, phonolic substances would have not been found. As oxalic acid is obtained from polysaccharides by alkali fusion and also from lignins, the presense of oxalic acid in the degrada-tion products do not prove that the impurities are polysaccharides. Also, polysaccharides were not detected in the protein preparations as described in Part I.
From these facts it may be more reasonable to assume that the impurities are the phenolic substances rather than the polysaccharides.