Abstract
The total protein content amounts to 60% of the defatted flour or 14-15% of the weight of watermelon seeds. Water-, salt-, alcohol-, and alkali-soluble fractions of the proteins have been isolated and their percentage amounts in the seeds have been determined. More than half the total protein (53.3 %) consists of globulins - the reserve proteins of the seeds. The seeds contain about 30% of lipids, which form a valuable component of them and may serve as an additional source of nutrient plant oil. Using the method of amino acid scales a comparative analysis has been made of the biological value of the watermelon seed proteins with standard proteins.
Published Version
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