<abstract xmlns="http://www.w3.org/1999/xhtml"><p> Fraction I protein is the most abundant protein in tobacco and accounts for 50 % of its soluble protein. It is composed entirely of amino acids. Its specific nutritional value is comparable with milk and surpasses that of soybeans. During tobacco combustion, Fraction I protein may contribute to the formation of HCN and other undesirable nitrogenous constituents in smoke. It can be removed from harvested leaf tobacco through homogenized leaf curing (HLC) process to improve leaf quality and usability. Considering the total world tobacco production as a whole, Fraction I protein and other soluble proteins so recovered may provide enough food for millions of people. In addition, there will also be a better smoking product</p></abstract>

Fraction I protein is the most abundant protein in tobacco and accounts for 50 % of its soluble protein. It is composed entirely of amino acids. Its specific nutritional value is comparable with milk and surpasses that of soybeans. During tobacco combustion, Fraction I protein may contribute to the formation of HCN and other undesirable nitrogenous constituents in smoke. It can be removed from harvested leaf tobacco through homogenized leaf curing (HLC) process to improve leaf quality and usability. Considering the total world tobacco production as a whole, Fraction I protein and other soluble proteins so recovered may provide enough food for millions of people. In addition, there will also be a better smoking product

Tobacco as Potential Food Source and Smoke Material

Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland, U.S.A.

Contributions to Tobacco & Nicotine Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Tobacco as Potential Food Source and Smoke Material"}

Fraction I protein is the most abundant protein in tobacco and accounts for 50 % of its soluble protein. It is composed entirely of amino acids. Its specific...

Tobacco as Potential Food Source and Smoke Material

Online veröffentlicht: 14. Aug. 2014

Seitenbereich: 63 - 66

DOI: https://doi.org/10.2478/cttr-2013-0428

© Beiträge zur Tabakforschung International

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.