Comparison of the amino‐acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine content

Abstract

Abstract The amino‐acid composition of the protein of two flours, one milled from Manitoba wheat and the other from Hybrid 46, differing markedly in protein content and baking characteristics, was determined. The protein in both flours was generally similar in composition but there were small differences between the two in the content of lysine and arginine. This observation was extended by determining the lysine content of six flours, from different varieties of wheat, which had protein contents ranging from approximately 6·7% to 14·0%. It was found that as the protein content of the flours increased the lysine content of the protein decreased. The same inverse relationship, between the content of protein and the amount of lysine in the protein, was observed in samples of endosperm obtained by micro‐dissection from wheats of different protein content. It was also found when samples of endosperm with a vitreous character were compared with those of mealy type, from grains of the same sample of the same variety of wheat. Vitreous endosperm had a higher protein content than mealy endosperm but the lysine content of the protein was lower.