Water‐soluble carbohydrates in extracts from large‐scale preparation of leaf protein

Abstract Soluble carbohydrate accounted for about half of the 2% dry matter in liquors from heat‐coagulated leaf extracts made during large‐scale preparation of protein from agricultural crops. The fraction soluble in 80% ethanol contained on average three‐quarters of the total carbohydrate and the sugars were fructose, glucose and sucrose, with traces of xylose. The insoluble fraction was mostly fructosan in ryegrass, there was less in lucerne and very little in mustard; other sugars besides fructose released on acid hydrolysis were arabinose, glucose, galactose and xylose.