Proteins of the castor bean—Their preparation, properties, and utilization

Summary This article is a review of technical papers and information that are now available on the proteins of the castor bean. Included among the various aspects of the subject are the following: The chemical composition of castor bean seeds and castor cake; the preparation and properties of their proteins, including the toxic albumin riein, its properties, physiological reactions and amino acid content; the allergenic properties of castor bean protein; the utilization of castor bean cake or pomace for feeding, fertilizer and industrial purposes. An extensive bibliography is appended.