2009_Book_FoodChemistry

15.2 Individual Constituents 679
Table 15.13. (continued)
Amino acid
Prolamins
Wheat Rye Barley Oats Rice Millet Corn
Asx 2.7 2.4 1.7 2.3 7.3 6.8 4.9
Thr 2.3 2.6 2.1 2.3 2.9 3.8 3.1
Ser 5.9 6.6 4.6 3.8 7.5 6.4 6.9
Glx 37.1 35.4 35.3 34.1 19.6 21.8 19.4
Pro 16.6 18.4 23.0 10.2 5.1 7.8 10.2
Gly 2.9 4.5 2.2 2.7 5.8 1.5 2.6
Ala 2.8 3.0 2.3 5.5 9.1 13.5 13.6
Cys 2.2 2.2 1.9 3.3 0.8 1.1 1.0
Val 4.2 4.4 3.9 7.7 6.9 6.4 4.0
Met 1.1 1.0 0.9 2.1 0.5 1.7 1.1
Ile 4.1 3.0 3.6 3.3 4.6 5.2 3.9
Leu 6.9 5.8 6.1 10.6 11.8 13.4 18.5
Tyr 2.0 1.7 2.3 1.7 6.1 2.1 3.6
Phe 4.6 4.5 5.8 5.3 4.8 4.9 4.9
His 1.7 1.2 1.2 1.1 1.5 1.3 1.1
Lys 0.8 1.0 0.5 1.0 0.5 0.0 0.0
Arg 1.7 1.9 2.0 2.7 4.7 0.8 1.2
Trp 0.4 0.4 0.6 0.3 0.5 1.5 0.0
Amide groups 37.5 34.7 34.9 31.6 23.3 28.6 23.0
Amino acid
Glutelins a
Wheat Rye Barley Oats Rice Millet Corn
Asx 3.7 7.1 4.9 9.3 9.5 7.6 5.5
Thr 3.6 4.7 4.2 4.2 4.2 5.1 4.2
Ser 7.3 6.9 6.7 6.6 6.7 5.9 6.1
Glx 30.1 19.7 24.2 19.0 15.5 16.8 16.0
Pro 11.9 9.4 14.2 5.5 5.1 8.4 11.1
Gly 7.9 9.2 6.4 7.9 7.4 6.9 6.9
Ala 4.4 7.3 5.6 6.5 7.9 10.1 9.4
Cys 1.4 0.8 0.5 1.2 1.2 1.7 1.8
Val 4.8 5.9 7.2 6.2 7.0 6.6 6.1
Met 1.3 1.6 1.3 1.3 2.4 1.6 2.8
Ile 3.5 3.7 4.0 4.6 4.5 4.1 3.4
Leu 6.9 7.4 7.5 7.8 8.4 9.1 10.9
Tyr 2.4 2.3 1.7 2.8 3.6 2.9 2.9
Phe 3.6 3.8 4.0 4.8 4.3 3.7 3.3
His 1.8 2.0 2.0 2.4 2.1 2.3 3.3
Lys 2.1 4.0 2.8 3.2 3.3 3.1 2.4
Arg 2.7 3.8 2.5 6.0 6.1 3.5 3.2
Trp 0.6 0.4 0.3 0.7 0.8 0.6 0.3
Amide groups 31.0 21.3 23.6 20.2 16.6 17.0 16.4
a Protein residue after extraction of prolamins.