Changeability of protein fractions and their amino acid composition during maturation of barley grain

1971 ◽  
Vol 13 (3) ◽  
pp. 155-164 ◽  
Author(s):  
S. Ivanko
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Barley Grain ◽  
Protein Fractions

Nitrogen Fertilizer Affects Amino Acid Composition and Quality of Spring Barley Grain

Crop Science ◽  
1994 ◽  
Vol 34 (5) ◽  
pp. 1341-1346 ◽  
Author(s):  
Patrick Bulman ◽  
Constantinos G. Zarkadas ◽  
Donald L. Smith
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nitrogen Fertilizer ◽  
Spring Barley ◽  
Barley Grain

A COMPARISON OF THE PROTEIN AND AMINO ACID COMPOSITION OF OLD AND RECENT BARLEY GRAIN

1982 ◽  
Vol 90 (3) ◽  
pp. 455-466 ◽  
Author(s):  
P. R. SHEWRY ◽  
M. A. KIRKMAN ◽  
S. R. BURGESS ◽  
G. N. FESTENSTEIN ◽  
B. J. MIFLIN
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Barley Grain

EFFECT OF NITROGEN FERTILIZER ON NITROGEN FRACTIONS AND AMINO ACID COMPOSITION OF SPRING WHEAT

1979 ◽  
Vol 59 (2) ◽  
pp. 299-305 ◽  
Author(s):  
S. DUBETZ ◽  
E. E. GARDINER ◽  
D. FLYNN ◽  
A. IAN DE LA ROCHE
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Spring Wheat ◽  
N Fertilizer ◽  
Protein Fractions ◽  
N Application ◽  
Total N ◽  
Hard Red Spring Wheat ◽  
Nitrogen Fractions

Grain from hard red spring wheat (Triticum aestivum ’Neepawa’) grown with nine rates of N fertilizer (0–400 kg/ha) was analyzed for total N, non-protein N (NPN), and amino acids. In addition, the amino acid compositions of the various soluble protein fractions were determined. The percentages of total N, NPN, and protein N of the grain increased with each 50-kg increment of N up to the 150-kg rate. The proportions of glutamate, proline, and phenylalanine in the seed increased whereas threonine, serine, glycine, alanine, and valine decreased with the first three or four increments of N fertilizer. With increasing N content in the seed, the proportions of albumin, globulin, and glutenin 2 decreased while the proportions of gliadin and glutenin 1 increased. The various protein fractions differed from each other in amino acid composition but the amino acid composition of each fraction was not influenced significantly by N application.

scholarly journals Amino acid composition of Lagenaria siceraria seed flour and protein fractions

2010 ◽  
Vol 47 (6) ◽  
pp. 656-661 ◽  
Author(s):  
Moriyike Esther Ogunbusola ◽  
Tayo Nathaniel Fagbemi ◽  
Oluwatooyin Faramade Osundahunsi
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Fractions ◽  
Lagenaria Siceraria ◽  
Seed Flour

scholarly journals Protein fractions, amino acid composition and antinutritional constituents of high-yielding cowpea cultivars

2010 ◽  
Vol 23 (1) ◽  
pp. 54-60 ◽  
Author(s):  
Ilka Maria Vasconcelos ◽  
Fernanda Maria Machado Maia ◽  
Davi Felipe Farias ◽  
Claudio Cabral Campello ◽  
Ana Fontenele Urano Carvalho ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Fractions ◽  
Cowpea Cultivars
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