“…Most investigations of arabinogalactans have been concerned with the isolation and structural analysis of the polysaccharide, and any associated protein has been of only passing interest. However, Wolfrom & Patin (1965) did suggest that the arabinogalactan from green coffee beans is associated, in part at least, with the hydroxyproline-containing protein previously described in extracts of ground roasted coffee by Clements & Deatherage (1957). An arabinogalactan that was extracted from broad-bean leaves by Pusztai et al (1971) contained tightly bound protein (4-7%, w/w) of which two-thirds consisted of hydroxyproline, alanine, serine and threonine residues.…”