Safflower seed (Carthamus tinctorius) was analyzed for moisture, protein, ether extractives, ash, total sugars, and crude fiber. The total protein in the seed was extracted at pH 7.5 by low ionic strength buffers in the presence of sodium chloride and at different pHs. The extracted total protein was analyzed by using the techniques of sedimentation velocity, polyacrylamide gel electrophoresis, ion-exchange chromatography, and gel filtration. It consists of predominantly one major fraction of sedimentation value 12S and three other components of sedimentation values 2S, 7S, and 17S. The protein has an absorption coefficient, -E2son£m, of 17.3 and an absorption maximum at 279-280 nm in the ultraviolet region. The presence or absence of sodium chloride during extraction has a profound effect on the extractability of the 12S component of the total protein.
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