Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 1983
[Tryptophan content of cereal proteins].
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Mots clés
Abstrait
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.