OUR PRESENT KNOWLEDGE OF PLANT PROTEINS.
OUR PRESENT KNOWLEDGE OF PLANT PROTEINS.
复制标题
DOI：
10.1126/science.28.718.417
复制
发表时间：
1908-10-02
期刊：
影响因子：
--
通讯作者：
Osborne, T B
中科院分区：
文献类型：
--
作者：
Osborne, T B
对生物化学家来说，很少有物质能像植物蛋白质那样具有如此多的有趣特征。这些营养不仅是植物营养的基础，而且也是动物营养的基础，从这些营养中可以得到许多与生理过程直接有关的产物。植物蛋白质化学的研究，虽然很早就引起了当时几位主要化学家的兴趣，但总的来说，人们对它的关注是如此之少，以至于今天我们对这一主题的了解只是稍微超过了可以适当地称为开端的程度。通过对有记录的文献的简短回顾，可以看出这一进展有多缓慢。历史1746年，贝卡利宣布发现了一种特殊物质，他通过用水清洗小麦粉获得了这种物质，该物质具有当时被认为是动物生命特征的所有性质。这种物质，我们现在知道是小麦面筋，ap。五十多年来，梨一直是唯一已知的植物蛋白质形式，因为贝卡里未能从其他种子中获得类似的产品。1805年，艾因霍夫发现小麦的一部分面筋可溶于酒精，他描述了黑麦和大麦中存在类似的蛋白质。艾因霍夫
To the biological chemist few substances present so many features of interest as the proteins of plants. These lie at the very foundation of the nutrition not only of plants but of animals, and from them are derived a multitude of products directly connected with physiological processes. The study of the chemistry of plant proteins, although it early interested several of the leading chemists of their time, has received in the aggregate so little attention that to-day our knowledge of this subject is but slightly advanced beyond what may properly be called a beginning. How slow the progress has been may be shown by a brief review of the literature that is on record.HISTORICAL In 1746, Beccari announced his discovery of a peculiar substance which he ob-tained by washing wheat flour with water, that had all the properties which up to that time had been considered to be char-acteristic of animal life only. This substance, which we now know to be wheat gluten, ap. pears to have been for more than fiftyr years the only form of vegetable protein that was known, for Beccari failed to obtain similar products from other seeds. In 1805, Einhof discovered that a part of the gluten of wheat was soluble in alcohol, and he described the existence of similar proteins in rye and barley. Einhof