Cereal Chem 46:206 - 218.  |  VIEW ARTICLE
Amino Acid Compositions of Cereals and Oilseed Meals.

R. Tkachuk and G. N. Irvine. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

Quantitative amino acid compositions were determined for samples of wheat, barley, oats, rye, soybean, buckwheat, millet sunflower, yellow mustard, rapeseed, and flax. The results were obtained by ion- exchange chromatographic analyses of 6N HCl and barium hydroxide hydrolysates. Hydrolyses were carried out for various intervals to correct for the decomposition of threonine and serine and for the increasing yield of valine and isoleucine during hydrolysis.