Summary
-
1.
The albumin and the globulin inLathyrus sativus and the globulin inVicia sativa were prepared by different methods and their properties studied.
-
2.
The globulin inLathyrus sativus contains more of histidine and less of arginine than the corresponding protein fromvicia sativa. The tyrosine and tryptophane contents are about the same in all the cases. The albumin fromLathyrus sativus is richer in cystine than the other preparations.
-
3.
Fractionation of the globulins ofVicia sativa by increasing salt saturation showed that none of the preparations contained any phosphorus. Small quantities of that element present in preparations obtained by the usual standard methods of dilution or dialysis, especially the latter, are traceable to impurities, adsorbed or otherwise retained by the protein. These and the related observations would suggest that the whole question of “phospho-globulins” of vegetable origin require careful re-enquiry.
-
4.
After removal of the globulins (as in 3), a small quantity of a fraction (albumin?) containing 6·7 per cent. of nitrogen and 10 per cent. of phosphorus was obtained. The mode of association of phosphorus with this preparation is under investigation.
Similar content being viewed by others
References
Berggren, R. E. L.J. Biol. Chem. 1932,95, 461.
Bertrand and WeisweillerCompt. Rend., 1908,147, 252.Ibid. Compt. Rend., 1908,150 180.Ibid. Compt. Rend., 1908,151, 325.
Bosworth, A. W., and Van Slyke, L. L.J. Biol. Chem., 1914,19, 67.
BuchananReport on Lathyrism in the Central Provinces, 1904.
Carpenter, D. C.J. Amer. Chem. Soc., 1931,53, 1812.
Howard, Anderson and SimonsenJ. Indian Med. Res., 1924-25,12, 613.
Lipmann and LeveneJ. Biol. Chem., 1932,98, 109.
MirandeCompt. Rend., 1921,172, 1142, 1202.
PosternakCompt. Rend., 1928,186, 1762.
Posternak, S., and Posternak, T.Compt. Rend., 1927,184, 909.
Sreenivasa Rau and SreenivasayaJ. Indian Inst. Sci., 1933,15A Pt. IX, 122–124.
Rimington, C.Biochem. J., 1927,21 (2), 1178.
RitthausenJ. Prakt. Chem., 1870,2, 336.
Steyn, D. G., “Onderstepoort,”J. Vet. Sci., 1933,1, 163–171.Ibid. J. Vet. Sci., 1933,1, 219–266.
StockmanEdin. Med. Jour., 1917,19, 277.
Van Slyke, L. L., and Baker, J. C.J. Biol. Chem., 1918,35, 127.
Author information
Authors and Affiliations
Additional information
(Communicated by Prof. V. Subrahmanyan.)
Rights and permissions
About this article
Cite this article
Sreenivasa Rau, Y.V. Phosphorus in vegetable proteins. Proc. Indian Acad. Sci. 1, 73–79 (1934). https://doi.org/10.1007/BF03048353
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF03048353