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TABLE 2.
CEREAL GRAÏN
FRACTTONS
AMTNO ACTDS
Essentiel
ARG.
Hrs.
rLE.
LEU.
LYS.
¡,{ET.
PHE.
THR.
VAL.
Non-Ðs sentia I
AtA.
^eD
GLU.
CLY.
., PRO.
SER.
TYR.
I 2
)
It
The amino acid compoaitlon of aleurone . protein, glutenin and prolamin
from wheat and those of albumin, globulin, glutenin and prolamin from barley.
1
ALEURONE
7.3
3.6
2.8
5.5
4.1
L.2
3.8
2.9
h.9
l+.7
7.3
r5. o
3"6
4.1
2.7
tl,]HEAl
2
GLUTENTN
4.I
2.3
3.7
6.6
2.3
t.6
4.8
3.r
l+ .2
2.8
3,7
33.2
3.8
10.3
5.U
J.o
2
PROLA}{ÏN
2.7
2.2
4.3
6.9
0.6
1.4
5.5
2,2
4.1
2.o
2.9
)8.9
1.5
13 .8
4.7
2.6
Stevens et eJ. , &963)
Ewart (rØ7f
Folkes anl TeÍûû (f956)
Expressed as grams per 16 grams of nitrogen.
3
ALBUIviÏN
13 .0
4.3
4.1
5.8
no
1.4
3.0
3.1+
5.ri
ii.0
8.7
6.7
4.2
4.1
2.7
3
GLOtsUTÏN
22.o
3.L
2.2
4.r
6.3
0.9
¿.L
2.4
4.I
o.7
5,6
6.8
10.7
.) al
3.9
I.5
BARLEY
GLUTENÏN
L2.O
u.3
3.5
l+.9
4.8
1.1
2.7
3.r
t+.9
6.6
4,7
11 .6
5.2
6.6
4.2
1.9
PROI,AMTN
6.(,
¿.¿
3.('
3.5
0.8
0.8
3.6
I.9
3.5
2.2
I.2
23.o
L.7
L5.3
3.2
1.ó
ts O