Abstract
AbstractPrecipitates containing 47.7% and 30.5% protein were isolated from rice starch steep and sorter liquors respectively by pH adjustment of these liquors. The pH for protein precipitation from the steep liquor was 7.0 and from the sorter liquor was 5.0. The acid hydrolysates of both precipitates contained at least seventeen amino acids, Glutamic acid and arginine constitute the largest proportions of these acids. Nine essential amino acids were found to be present in variable amounts. The industrial application of this method for the preparation of protein precipitates is discussed.
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