Abstract
Abstract Amino‐acids were determined in hydrolysates of two wheat varieties harvested at various stages of maturity, and in flours milled from the wheat samples. During maturation, the concentration in protein of lysine, aspartic acid, glycine. alanine and valine decreased; and concentrations of glutamic acid and proline increased. Milling of wheat into flour reduced the concentrations of lysine, arginine, aspartic acid, threonine, glycine and alanine. Concentrations of glutaniic acid and proline were higher in flour than in wheat proteins. Concentrations of cationic side‐chains in amino‐acids were higher in wheat than in flour, and in both decreased with maturity. Total carboxyl and amide groups were higher in flour than in wheat, and their concentrations increased as the wheat matured. About 84% of the dicarboxylic acids were in amide form. Small changes were observed in concentrations of amino‐acid residues with hydroxylic or hydrophobic groups, and in cystine.
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Claims 12
Claim · model-written summary
Lysine, aspartic acid, and glycine concentrations in wheat protein decreased during maturation.
- Taxon
- wheat
Triticum aestivumt0 - Outcome
- concentration in protein of lysine, aspartic acid, glycinee0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During maturation, the concentration in protein of lysine, aspartic acid, glycine. alanine and valine decreased”
t0“wheat”
Claim · model-written summary
Alanine and valine concentrations in wheat protein decreased during maturation.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- alanine and valinee0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During maturation, the concentration in protein of lysine, aspartic acid, glycine. alanine and valine decreased”
t0“wheat”
Claim · model-written summary
Glutamic acid and proline concentrations increased during wheat maturation.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- concentrations of glutamic acid and prolinee0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“concentrations of glutamic acid and proline increased”
t0“wheat”
Claim · model-written summary
Milling reduced lysine, arginine and aspartic acid concentrations in wheat flour.
- Taxon
- wheatTriticum aestivume0
- Treatment
- Milling of wheat into floure0
- Outcome
- concentrations of lysine, arginine, aspartic acide0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Milling of wheat into flour reduced the concentrations of lysine, arginine, aspartic acid, threonine, glycine and alanine”
Claim · model-written summary
Milling reduced threonine, glycine and alanine concentrations in wheat flour.
- Taxon
- wheatTriticum aestivume0
- Treatment
- Milling of wheat into floure0
- Outcome
- threonine, glycine and alaninee0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Milling of wheat into flour reduced the concentrations of lysine, arginine, aspartic acid, threonine, glycine and alanine”
Claim · model-written summary
Glutaniic acid and proline concentrations were higher in flour than wheat proteins.
- Taxon
- wheatTriticum aestivume0
- Outcome
- Concentrations of glutaniic acid and prolinee0
- Direction
- highere0
- Comparator
- wheat proteinse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Concentrations of glutaniic acid and proline were higher in flour than in wheat proteins”
Claim · model-written summary
Cationic side-chain concentrations were higher in wheat than flour.
- Taxon
- wheatTriticum aestivume0
- Outcome
- Concentrations of cationic side‐chains in amino‐acidse0
- Direction
- highere0
- Comparator
- floure0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Concentrations of cationic side‐chains in amino‐acids were higher in wheat than in flour”
Claim · model-written summary
Cationic side-chain concentrations decreased with maturity in wheat and flour.
- Taxon
- wheatTriticum aestivume1
- Outcome
- Concentrations of cationic side‐chains in amino‐acidse1
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in both decreased with maturity”
e1“Concentrations of cationic side‐chains in amino‐acids were higher in wheat than in flour”
Claim · model-written summary
Total carboxyl and amide groups were higher in flour than wheat.
- Taxon
- wheatTriticum aestivume0
- Outcome
- Total carboxyl and amide groupse0
- Direction
- highere0
- Comparator
- wheate0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total carboxyl and amide groups were higher in flour than in wheat”
Claim · model-written summary
Total carboxyl and amide groups increased as wheat matured.
- Taxon
- wheatTriticum aestivume0
- Outcome
- Total carboxyl and amide groupse1
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“their concentrations increased as the wheat matured”
e1“Total carboxyl and amide groups were higher in flour than in wheat”
Claim · model-written summary
About 84% of dicarboxylic acids were in amide form.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- dicarboxylic acids were in amide forme0
- Value
- 84%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“About 84% of the dicarboxylic acids were in amide form”
t0“wheat”
Claim · model-written summary
Hydroxylic and hydrophobic amino-acid residues and cystine showed small concentration changes.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- concentrations of amino‐acid residues with hydroxylic or hydrophobic groups, and in cystinee0
- Direction
- Small changese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Small changes were observed in concentrations of amino‐acid residues with hydroxylic or hydrophobic groups, and in cystine”
t0“wheat”
The same questions in other papers
processing · molecular: metabolites · Triticum aestivum (wheat)Positive and negative results
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See all 22 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.