Abstract
UP to the present, it has not been found possible to obtain more than an insignificant amount of the protein of apple-fruits in a soluble form except by treatments so drastic as to lead, inevitably, to some degradation as well as denaturation of the protein1 ; other acid tissues, for example, rhubarb leaves2, behave in a similar way, whereas the protein can be easily extracted from non-acid tissues by water alone after maceration or cytolysis of the tissue.
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References
Hulme, Rep. Food Invest. Bd., 1938 (p. 125).
Chibnall, "Protein Metabolism in the Plant" (Yale University Press, 1939, p. 145.
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HULME, A. The Protein of Fruits. Nature 158, 58 (1946). https://doi.org/10.1038/158058a0
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DOI: https://doi.org/10.1038/158058a0
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