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  • Title: [Tryptophan content of cereal proteins].
    Author: Wieser H, Seilmeier W, Eggert M, Belitz HD.
    Journal: Z Lebensm Unters Forsch; 1983; 177(6):457-60. PubMed ID: 6666351.
    Abstract:
    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.
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