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Protein and Lysine Content of Grain, Endosperm, and Bran of Wheats from the USDA World Wheat Collection¹

The effects of relative amounts and the protein and lysine concentrations of kernel components on whole grain protein and lysine in wheat (Triticum aestivum L.) were studied. Wheats from the USDA World Wheat Collection that differed in whole grain protein and lysine content were compared. The correlation of grain protein with endosperm protein was r = 0.98, showing that whole grain protein percentages accurately reflect endosperm protein content in wheat. The correlation of grain and endosperm lysine percentages was lower. Endosperm percent protein had the largest effect on grain lysine content of any of the factors tested. The combined effect of percent of bran, bran percent protein, and bran lysine (% of protein) on whole grain lysine content was great as the effect of endosperm lysine (% of protein). Wheats with high grain lysine content do not always have high endosperm lyslne content. Differences were detected among the wheats studied for endosperm and bran protein and lysine content.

Key Words: Triticum aestivum L. • Protein quality • Starchy endosperm • Amino acid

² Research agronomist, ARS, USDA, formerly NDEA Title IV fellow, Univ. of Nebraska-Lincoln; research agronomist, ARS, USDA; and professor (cereal quality), Univ. of Nebraska-Lincoln.

Received for publication October 20, 1975.