Abstract
Summary
1. Casein, amandin, arachin, myosin, and the crystalline globulins of pumpkin seed and watermelon seed give marked to moderately strong diacetyl monoxime reactions for citrulline when tested directly but their acid hydrolysates give completely negative results.
2. Citrulline itself is relatively slowly destroyed by treatment with 6N hydrochloric add at 110°C.
3. Only very small amounts of ureide compounds are found in enzymatic hydrolysates of the 6 proteins; however; when citrulline is added to such hydrolysates, its “recovery” in terms of colorimetric units corresponds to several times the theoretical value. The reason for this anomalous result has yet to be determined.
4. It is probable that citrulline is either absent or present only in minimal quantities in these proteins.
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