Cereal Chem 50:702 - 707.  |  VIEW ARTICLE
Protein Content and Amino Acid Composition of Oat Species and Tissues.

Y. Pomeranz, V. L. Youngs, and G. S. Robbins. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Protein content and amino acid composition were determined in groats and hulls of selections from 11 oat species. The protein-rich groats (17.8 to 37.1%, mean 27.1%) differed substantially and consistently in amino acid composition from the protein-low hulls (2.0 to 8.1%, mean 4.2%); awns resembled hulls in protein content and amino acid composition. Interspecies differences in amino acid composition of hulls were greater than interspecies differences in composition of groats. Groats from the 11 oat species and from 68 selections of Avena sterilis contained, on the average, more protein than groats of 289 selections of A. sativa, but differences in amino acid composition were small. Hand-dissected, protein-rich germ tissues were relatively high in lysine, histidine, arginine, aspartic acid, and threonine, and low in glutamic acid, proline, and cystine. The relatively high concentrations of lysine, aspartic acid, and threonine, and relatively low concentrations of glutamic acid, proline, and sulfur-containing amino acids in hulls were reflected in differences in composition of commercial oats (A. sativa L.) when large-kernel cultivars were contrasted to small-kernel cultivars.