Cereal Chem 47:746 - 757.  |  VIEW ARTICLE
Variability in the Lysine Content of Wheat, Rye, and Triticale Proteins.

E. Villegas, C. E. McDonald, and K. A. Gilles. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Lysine content of the protein of spring wheat, durum wheat, other wheat species, rye, and triticale was investigated. On an equal-nitrogen basis, spring wheat and durum wheat proteins were about equal in lysine content; triticale and rye proteins were, respectively, about 20 and 30% higher than the spring and durum wheat. Lysine in 16 other wheat species was quite variable. Outstanding in high lysine and protein was the species Triticum boeoticum. Statistical analysis indicates that a significant inverse relation exists between lysine in the protein and the protein contents of wheat, rye, and triticale.