Amino acid profiles of chemical and anatomical fractions of oat grains

Abstract

Abstract Anatomical fractions of oat grains obtained by manual dissection and chemical fractions corresponding to the four major classes of protein present in seeds have been analysed for amino acids by automated column chromatography. Estimates of lysine indicate that this amino acid is concentrated in the embryo and in the albumin and globulin fractions. The salt‐soluble proteins can be identified on gels of polyacrylamide following electrophoresis. It is suggested that selection of varieties with high levels of salt‐soluble protein offers a means of improving the amino acid balance of oat proteins in relation to the feeding of non‐ruminant animals.