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KMID : 1134819970260020229
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 2 p.229 ~ p.235
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Composition of Amino Acids, Sugars and Minerals of Domestic Wheat Varieties
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Kim Chong-Tai
Jo Sung-Ja
Hwang Jae-Kwan
Kim Chul-Jin
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Abstract
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The chemical components of 5 domestic wheats(Kru, Suwon 257, Eunpa, Chokwang and Tapdong), Australian standard white wheat(ASW) and dark northern spring wheat(DNS) were determined in terms of amino acids, sugars and minerals for whole wheat and white wheat flour of 70% milling yield. The protein content of whole Eunpa and Tapdong was approximately 15%, and reduced its content approximately 1% after milling compared to that of whole wheats. The high levels of glutamic acid and proline were observed in domestic wheats. The limiting amino acid of domestic wheat was higher than that of ASW, but lower than that of DNS. Especially, Suwon 257 and Tapdong exhibited the higher limiting amino acid content than other domestic wheats. Glutamic acid and proline content increased, while lysine and threonine was decreased after milling. In general, whole wheat exhibited the higher levels of arabinose and xylose, and the lower level of glucose than flour. The results also showed domestic wheat contained the higher amount of arabinose and xylose than the foreign wheats. Domestic wheat and flour possessed the higher amount of mineral such as P, K, Na and Ca than ASW and DNS, while Al and Si were similar to others.
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KEYWORD
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wheat, milling, amino acids, sugars, minerals
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