[Tryptophan content of cereal proteins].
The tryptophan contents of the albumin, globulin, prolamine and glutelin fractions from wheat, rye, barley, oat, sorghum, rice and maize were estimated by HPLC after alkaline hydrolysis. Complete amino acid compositions, including the amide contents, are given for all these protein fractions.
D000596:Amino Acids; D055598:Chemical Phenomena; D002621:Chemistry; D002523:Edible Grain / Q000032:analysis*; D001467:Hordeum / Q000032:analysis; D012275:Oryza / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis*; D012434:Secale / Q000032:analysis; D014908:Triticum / Q000032:analysis; D014364:Tryptophan; D003313:Zea mays / Q000032:analysis
D000596:Amino Acids; D010940:Plant Proteins; D014364:Tryptophan
Tryptophangehalt von Getreideproteinen.