01562naa a2200277 a 450000100080000000500110000800800410001902400600006010000210012024500770014126000090021852007620022765000250098965000190101465000130103365000260104665000260107265000230109865300270112165300170114870000170116570000170118270000150119970000160121477300540123015239712024-01-05       1983    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/j.1365-2621.1983.tb14929.x2DOI1 aDEL VALLE, F. R.  aChemical and nutritional studies on mesquite beans (Prosopis juliflora).  c1983  aAbstract: Mesquite beans (Prosopis juliflora) consisted of pericarp, hulls and kernels. With the exception of kernels, composition of beans and their fractions were protein, 10–15%; fat, 2–3%; crude fiber, 20–30%; sucrose, 21%; reducing sugars, 2–6%. Kernels contained 38% protein, 3% fat and 9% crude fiber. Bean trypsin inhibitor content was 1.4 TIU/mg. Bean protein isoelectric point was pH 5. Mesquite protein concentrate and isolate were prepared, however, by increasing solubility at the extraction pH (pH 10) with NaCl and decreasing it at the isoelectric point with (NH4)2SO4. First and second limiting amino acids for bean protein were threonine and isoleucine, respectively; the protein was high in total sulfur amino acids and tryptophan.  aChemical composition  aForage legumes  aAlgaroba  aComposição Química  aLeguminosa Forrageira  aProsopis Juliflora  aComposicao nutricional  aFeed legumes1 aESCOBERO, M.1 aMUNOZ, M. J.1 aORTEGA, R.1 aBOURGES, H.  tJournal of Food Sciencegv. 48, p. 914-918, 1983.