| Abstract | The variability in the amino acid composition of the lipid-free meals from the seeds of five cultivars ofBrassica juncea, Burgonde, Ekla, Lethbridge 22A, Primus and Stoke has been studied. Arginine, tyrosine and histidine were the more variable amino acids. The meals were extracted with 0.5 M NaCl and 64–68% of the meal nitrogen was released. The extracts were fractionated by molecular exclusion chromatography to produce (a) purified preparations of the major storage protein, a globulin having a sedimentation coefficient of 12S; and (b) a fraction containing low molecular weight proteins. No difference in the relative proportions of these two components was observed. The amino acid composition of the low molecular weight protein fraction varied more than that of the 12S protein. |
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