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Protein and Amino Acid Profiles of Normal and Yellow‐Berry Bread Wheat 1
Author(s) -
Waines J. G.,
Labanauskas C. K.,
Handy M. F.,
Gill B. S.,
Lehman W. F.
Publication year - 1978
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1978.0011183x001800040017x
Subject(s) - berry , lysine , biology , amino acid , isoelectric point , cultivar , food science , threonine , botany , horticulture , biochemistry , serine , enzyme
Values for nitrogen concentrations in yellow‐berry kernels of bread wheat ( Triticum aestivum L. em Thell.) varied from 91.6 to 72.9% of those for normal kernels of the same cultivar. Values for total amino acid concentrations in whole‐wheat flour of yellow‐berry kernels were less than those of whole‐wheat flour of normal kernels. When the values were expressed as concentrations of amino acid per gram protein, those for lysine and threonine were higher in yellow‐berry kernels than in normal kernels, and the differences were significant and highly significant, respectively: that for glutamic acid was significantly lower in yellow‐berry kernels than in normal kernels. Isoelectric focusing patterns of albumins and gliadins from the two kinds of kernels showed no differences. Additional index