Cereal Chem 39:445 - 454.  |  VIEW ARTICLE

Variations in the Amino Acid Composition of Australian Wheats and Flours.

D. H. Simmonds. Copyright 1962 by the American Association of Cereal Chemists, Inc. 

Variability in the amino acid composition of six samples of Australian wheat and of the flours milled from them has been determined. The following amino acids were found to vary between wheats: alanine, 2.76- 3.43 (range) (2.5%: significance level); arginine, 5.34-8.98 (1%); aspartic acid, 3.02-3.49 (5%); glutamic acid, 12.95-16.08 (1%); glycine, 3.92-4.59 (1%); lysine, 2.68-3.82 (1%); phenylalanine, 1.79-2.24 (1%); and tyrosine, 1.10-1.23 (1%). The following amino acids were found to vary between the flavor samples: alanine, 2.28-2.98 (5%); arginine, 6.63-8.44 (10%); aspartic acid, 2.51-3.04 (2.5%); glycine, 3.36-4.10 (2.5%); leucine, 3.93-4.34 (10%); lysine, 2.30-2.90 (2.5%); and threonine, 1.60-1.92 (5%). All figures are expressed as amino acid nitrogen as a percentage of the total nitrogen present. Proteins high in lysine and arginine were attracted into sodium pyrophosphate (albumin-globulin group); proteins rich in glutamic acid were found in the gluten group.