[The amino acid compound in grain protein and products of various ground wheat varieties]
1986
Kovacev-Djolai, M. (Institut za ratarstvo i povrtarstvo, Novi Sad (Yugoslavia))
The content of amino acids in wheat grain, and especially in the products of grinding, varied greatly depending on the variety. The results show that some amino acids are present in great quantities in various brans. They are: lysine, methionine, threonine, arginine, alanine, glycine and aspartic acid. For amino acids: leucine, serine, valine, thyrosine, phenylalanine and isoleucine a regularity has not been found regarding their presence in grain and the products of grinding. The glutamic acid content in various types of flour is greater than in various types of bran, while flour, after being ground once or twice contains the greatest amount of proline.
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Эту запись предоставил Unassigned data from Yugoslavia