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Journal of Nutrition Vol. 37 No. 3 March 1949, pp. 329-336
Copyright © 1949 by American Society for Nutrition
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Nine Essential Amino Acids in Pure Varieties of Wheat, Barley and Oats1

L. W. McElroy, D. R. Clandinin, W. Lobay and S. I. Pethybridge

Department of Animal Science, University of Alberta, Edmonton

1. Results are reported of microbiological assays for 9 essential amino acíds in 9 samples of one variety each of wheat, barley and oats.
2. Variability was observed in the proportion of the total nitrogen contributed by the nitrogen of a given amino acid in different samples of a variety within a species. This variability was most evident for the amino acids lysine, arginine, valine and phenylalanine.
3. The possibility is discussed that the fraction of the total nitrogen contributed by the nitrogen of lysine may decrease as the total nitrogen content of grain increases.
4. Assay values obtained with samples grown under a wide range of soil and climatic conditions failed to demonstrate the existence of a significant correlation between soil zone and grain protein quality as measured by the proportion of 9 essential amino acids in grain proteins.
5. Evidence is presented indicating that the protein of Marquis wheat may contain significantly less of certain of the essential amino acids, notably lysine, than do the proteins of Victory oats or Newal barley.

1 Part of the data in this paper was taken from a thesis submitted by William Lobay in partial fulfillment of the requirements for the M. Sc. degree. Financial assistance was received from the Committee on Agricultural Research Grants, University of Alberta, and from the National Research Council of Canada. Paper 263 of the Associate Committee on Grain Research.

Manuscript received 7 December 1948.




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