Until the appearance of this monograph, one of a series on biochemistry, the data on the chemistry of plant proteins had not been collected and presented in a systematic way. It was not until recent years that the importance and the practical value of knowledge regarding vegetable proteins were appreciated and then largely through the well-known researches of the author himself. As a large portion of this monograph is in reality an abstract of the author's investigations, it is very accurate and covers the most recent work in this field.
The chemistry of plant proteins is considered historically, beginning with the study of gluten in wheat and covering the more recent discoveries of other proteins in various plants. The book is not intended as a laboratory