Amino acid distribution of cereals in commercial mill products

Abstract

The amino acid contents of wheat and rice as well as their final products produced by commercial milling were determined quantitatively by the amino acid analyzer. Less quantities of lysine, glycine, arginine, alanine, and aspartic acid were found in the flour, whereas more levels of these amino acids were found in the wheat grain. Conversely, more proline, phenylalanine and glutamic acid were found in the flour, and less amounts of these amino acids were found in the wheat grain. The proportion of the other amino acids were slightly affected by milling. On the other hand, less amounts of aspartic acid, serine, glutamic acid, and proline were found in rice bran and germ, whereas more levels of these amino acids were found in brown and milled rice. Conversely, rice bran and germ contained more threonine and cystine than brown and milled rice. The proportions of the other amino acids were slightly affected by milling, however, high content of lysine in germ was notable.