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Free amino acids in germinated wheat
Author(s) -
Tkachuk Russell
Publication year - 1979
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740300110
Subject(s) - germination , proline , glutamine , amino acid , chemistry , food science , horticulture , botany , biology , biochemistry
Wheat was germinated at three different temperatures (10, 16.5 and 25°C) to examine the changes in free amino acid levels. The free amino acid content after 122 h of germination was respectively 4 x, 10x and 7x that of the sound wheat at ‘0 h ’Glutamine and proline showed the largest increases. Proline increased 100‐fold during 122 h of germination at 16.5°C.