Varietal differences in amino acid composition of wheat (Triticum aeativum L) grain

The differences in the amino acid composition of the developing grain between the three winter wheat (Triticum aestivum L) varieties Splendeur, Hobbit and Maris Huntsman were analysed in a growth-room experiment. At 15 days after anthesis, Maris Huntsman, the variety with the fastest leaf senescence, had a larger proportion of glutamate and smaller levels of threonine, glycine, alanine, valine, methionine and isoleucine in the total amino acid fraction; at later dates these differences were in general less pronounced, particularly compared with Splendeur. This suggests that, in the variety with the fastest leaf senescence, rapid gliadin synthesis in the grain occurs earlier. At any given percentage of nitrogen in the mature grain, Hobbit had a smaller proportion of glutamate and greater proportions of lysine, arginine and alanine; Splendeur, the only bread-making variety, had smaller levels of aspartate and lysine; and Maris Huntsman had the greatest relative amount of phenylalanine. The possible differences among the varieties in the relative proportion of some protein fractions are discussed. Until 25 days after anthesis Maris Huntsman had smaller relative proportions of free alanine, valine, leucine, isoleocine and threonine, in particular when compared with Splendeur. In Maris Huntsman, the relative amount of aspartate increased from 15 days after anthesis onwards, whereas in Hobbit it only did so in mature grains.

Bibliographic Details

Main Authors:	Martín del Molino, I., Rojo, Bárbara, Martínez-Carrasco, Rafael, Pérez Pérez, Pilar
Format:	artículo biblioteca
Published:	John Wiley & Sons 1989
Subjects:	Bread‐making quality, Developing grain, Free and total amino acids, Leaf senescence, Protein, Varietal differences, Wheat,
Online Access:	http://hdl.handle.net/10261/271253
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