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 nutritional value is comparable with milk and surpasses that of soybeans. During tobacco combustion, Fraction I protein may contribute to the...

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Main Author:	Tso T.C.
Format:	Article
Language:	English
Published:	Sciendo 1977-06-01
Series:	Beiträge zur Tabakforschung International
Online Access:	https://doi.org/10.2478/cttr-2013-0428

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spelling	doaj-9cea757b62ba42509611a36b74bf24052021-09-06T19:22:11ZengSciendoBeiträge zur Tabakforschung International1612-92371977-06-0192636610.2478/cttr-2013-0428Tobacco as Potential Food Source and Smoke MaterialTso T.C.0Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland, U.S.A.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 producthttps://doi.org/10.2478/cttr-2013-0428
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Tso T.C.
spellingShingle	Tso T.C. Tobacco as Potential Food Source and Smoke Material Beiträge zur Tabakforschung International
author_facet	Tso T.C.
author_sort	Tso T.C.
title	Tobacco as Potential Food Source and Smoke Material
title_short	Tobacco as Potential Food Source and Smoke Material
title_full	Tobacco as Potential Food Source and Smoke Material
title_fullStr	Tobacco as Potential Food Source and Smoke Material
title_full_unstemmed	Tobacco as Potential Food Source and Smoke Material
title_sort	tobacco as potential food source and smoke material
publisher	Sciendo
series	Beiträge zur Tabakforschung International
issn	1612-9237
publishDate	1977-06-01
description	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
url	https://doi.org/10.2478/cttr-2013-0428
work_keys_str_mv	AT tsotc tobaccoaspotentialfoodsourceandsmokematerial
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Tobacco as Potential Food Source and Smoke Material

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