15.2 Individual Constituents 677Table 15.10.Amino acid composition of the total proteins (mole-%)aof flours from various cereals
Amino Wheat Rye Barley Oats Rice Millet Corn
acid
Asx 4. 26. 94. 98. 18. 87. 75. 9
Thr 3. 24. 03. 83. 94. 14. 53. 7
Ser 6. 66. 46. 06. 66. 86. 66. 4
Glx 31. 123. 624. 819. 515. 417. 117. 7
Pro 12. 612. 214. 36. 25. 27. 510. 8
Gly 6. 17. 06. 08. 27. 85. 74. 9
Ala 4. 36. 05. 16. 78. 111. 211. 2
Cys 1. 81. 61. 52. 61. 61. 21. 6
Val 4. 95. 56. 16. 26. 76. 75. 0
Met 1. 41. 31. 61. 72. 62. 91. 8
Ile 3. 83. 63. 74. 04. 23. 93. 6
Leu 6. 86. 66. 87. 68. 19. 614. 1
Tyr 2. 32. 22. 72. 83. 82. 73. 1
Phe 3. 83. 94. 34. 44. 14. 04. 0
His 1. 81. 91. 82. 02. 22. 12. 2
Lys 1. 83. 12. 63. 33. 32. 51. 4
Arg 2. 83. 73. 35. 46. 43. 12. 4
Trp 0. 70. 50. 70. 80. 81. 00. 2
Amide 31. 024. 426. 119. 215. 722. 819. 8
group
aMol amino acid per 100 mol amino acids.
Table 15.11.Designations ofOsborne-fractions
Fraction Wheat Rye Oats Barley Corn Rice Millet
Albumins Leukosin
Globulins Edestin Avenalin
Prolamins Gliadin Secalin Avenin Hordein Zein Oryzin Cafirin
Glutelins Glutenin Secalinin Hordenin Zeanin Oryzenin
Table 15.12.Protein distribution (%)ainOsborne-fractionsb
Fraction Wheat Rye Barley Oats Rice Millet Corn
Albumins 14. 744. 412. 120. 210. 818. 24. 0
Globulins 7. 010. 28. 411. 99. 76. 12. 8
Prolamins 32. 620. 925. 014. 02. 233. 947. 9
Glutelinsc 45. 724. 554. 553. 977. 341. 845. 3
aCalculated from amino acid analyses.
bAsh content of the flours (% based on dry weight), wheat (0.55), rye (0.97), barley (0.96), oats (1.87), rice (1.0),
millet (1.10), and corn (0.33).
cProtein residue after extraction of prolamins.
oat prolamins is similar to that of theTriticeae,
whereas amounts of proline and leucine in oat
prolamins are lower and higher, respectively, than
those found in theTriticeae;thisisalsothecasein
comparison with rice, millet and corn. The amino
acid compositions of rice, millet and corn are not
related to thePooideae.
TheTriticeae, in which the prolamin amino acid
compositions are closely related, can also cause
Celiacdisease (cf. 15.1.6). In comparison to other