The amino acid composition of the proteinaceous component of gum tragacanth (AsiaticAstragalusspp.)∗
- 1 October 1985
- journal article
- research article
- Published by Taylor & Francis in Food Additives & Contaminants: Part A
- Vol. 2 (4), 231-235
- https://doi.org/10.1080/02652038509373550
Abstract
Six Iranian and seven Turkish samples of commercial gum tragacanth, and a sample of Turkish ''gum traganton'', have been studied. Their nitrogen content varied from 0.17 to 0.58%. Their amino acid compositions are characterized by the presence of very large but variable proportions of hydroxyproline and substantial proportions of serine, proline and valine. The data presented may be useful for extending the current specifications for identity and purity, at present based solely on polysaccharide parameters, for gum tragacanth (E413).This publication has 16 references indexed in Scilit:
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