AMINO ACID COMPOSITION OF MATURING ENDOSPERM FROM HEXAPLOID TRITICALE AND ITS SPRING RYE AND DURUM WHEAT PARENTS

1975 ◽  
Vol 55 (2) ◽  
pp. 537-546 ◽  
Author(s):  
J. E. DEXTER ◽  
B. L. DRONZEK
Keyword(s):  
Amino Acid ◽  
Durum Wheat ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Free Amino ◽  
Endosperm Development ◽  
Secale Cereale L ◽  
Triticum Durum Desf ◽  
Triticosecale Wittmack ◽  
Proteins And Peptides

The amino acid composition of the maturing endosperm of a triticale (X Triticosecale Wittmack) designated line 6A190 and its rye (Secale cereale L.) and durum wheat (Triticum durum Desf.) parents were determined. In all three cereals, rapid changes occurred during development in the free amino acid levels and in the nature of the endosperm proteins. The composition of the free amino acids of triticale more closely resembled the rye parent than the durum wheat parent throughout endosperm development. The amino acid composition of the proteins and peptides of triticale was intermediate to the rye and durum wheat parents at all stages of development.

scholarly journals Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

2018 ◽  
Vol 124 (4) ◽  
pp. 467-476 ◽  
Author(s):  
Sihui Ma ◽  
Andrew P. Neilson ◽  
Jacob Lahne ◽  
Gregory M. Peck ◽  
Sean F. O'Keefe ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Free Amino Acid ◽  
Acid Composition ◽  
Free Amino ◽  
Free Amino Acid Composition

NATURE OF PROTEINS IN TRITICALE AND ITS PARENTAL SPECIES: I. SOLUBILITY CHARACTERISTICS AND AMINO ACID COMPOSITION OF ENDOSPERM PROTEINS

1970 ◽  
Vol 50 (1) ◽  
pp. 9-14 ◽  
Author(s):  
C. H. CHEN ◽  
W. BUSHUK
Keyword(s):  
Amino Acid ◽  
Durum Wheat ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Spring Wheat ◽  
Water Soluble ◽  
The Other ◽  
Hard Red Spring Wheat ◽  
Endosperm Proteins ◽  
Spring Wheat Cultivar

Solubility characteristics and amino acid composition of the endosperm proteins of one line of Triticale, its durum wheat and rye parent cultivars, and one cultivar of hard red spring wheat were compared. Quantitative distribution of the soluble protein fractions and amino acid compositions showed that the proteins of Triticale are intermediate in these properties between analogous properties of the proteins of its durum wheat and rye parents. The major differences between the hard red spring wheat and the other three species were its lower content of water-soluble proteins and higher content of insoluble or gluten proteins. This appears lo be the main reason for the superior breadmaking quality of the hard red spring wheat cultivar compared with the other species used in this study.

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