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Amino Acid Composition and Biological Value of Cereal Proteins pp 371–382Cite as

Views on the Amino Acid Composition of Grain and the Influence of Processing

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Abstract

There are no differences in the amino acid composition between mineral or biological fertilized wheat and rye. The amount of fertilizing and the different locations are without influence on the distribution of amino acids in triticale varieties and breeding lines, because of their genetic background. Protein fractions of wheat are very different in amino acid composition. Gliadin and glutenin contain relatively high amounts of proline and glutamic acids, lysine and methionine are very low, the globulin fraction is rich in glycine and arginine. A very similar distribution and amino acid composition of these fractions are examined after dough formation, except a remarkable reduction of proline in the glutenin fraction.

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References

  1. Miladi, S. and Hegsted, D.M. /1972/. The relative nutritive value, amino acid content, and digestibility of the proteins of wheat mill fractions. Cer.Chem. 49, 1, 119–127.

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Author information

Authors and Affiliations

  1. Institut für Biochemie und Analytik, Bundesforschungsanstalt für Getreide- und Kartoffelverarbeitung, Postfach 23, D-4930, Detmold, Germany

    W. Nierle

Authors
  1. W. Nierle
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Editor information

Editors and Affiliations

  1. Department of Biochemistry and Food Technology, Technical University of Budapest, Hungary

    Radomir Lásztity  & Máté Hidvégi  & 

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© 1985 Akadémiai Kiadò, Budapest, Hungary

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Cite this paper

Nierle, W. (1985). Views on the Amino Acid Composition of Grain and the Influence of Processing. In: Lásztity, R., Hidvégi, M. (eds) Amino Acid Composition and Biological Value of Cereal Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5307-9_20

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  • DOI: https://doi.org/10.1007/978-94-009-5307-9_20

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-8844-2

  • Online ISBN: 978-94-009-5307-9

  • eBook Packages: Springer Book Archive

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