Lysine content of germinated oats increased after 8 days from 4.4 to 5.3 g/16 g N. Increases in nonprotein N, albumin and residue N (all rich in lysine) and decreases in globulin and prolamin (poor in lysine) accompanied sprouting. The percent N in oats germinated for 3 days or longer was greater than that in the initial grain as a result of dry matter loss in the grain during germination, but the absolute amount of N/kernel was decreased.
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书目信息
Cereal chemistry
卷
60
期
6
页码
418
- 420
ISSN
0009-0352
出版者
Blackwell Publishing Ltd
其它主题
Oat protein; Amino acid composition; Food composition and quality - field crop products; Prolamins
语言
英语
注释
Includes references.
2019-12-05
类型
Text; Journal Article
2024-02-27
MODS