Structure and potential allergenic character of cereal proteins.I.protein content and amino acid composition
2000
Matuz,J. | Bartók,T. | Mórocz-Salamon,K. | Bóna,L.
The protein content and amino acid composition of grain of various cultivars of 12 cereal species (Triticum monococcum, T.durum, T.aestivum, T.spelta, Secale cereale, Triticosecale, Hordeum vulgare, H.nuda, Avena sativa, A.nuda, Paniculum miliaceum, Zea mays), one buckwheat (Fagopyrum esculentum) and one amaranth (Amaranthus molerosa) were studied in biochemical experiments.The grain yield of T.monococcum, T.spelta, Avena nuda, T.durum and one old Hungarian bread wheat (T.aestivum, cv.Bánkúti 1201) reached the highest protein concentration (20.9-18.2%).The protein content of other species were in the intervals as follows: bread wheat 14-16%, 15.4%, triticale 13.5-14.5%, millet 10.4-14.3%, barley 10-14.9%, oat 12.4-12.9%), corn 10.6-13.8%.Amaranth had high protein content (15,4%) with a favourable amino acid composition.
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