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Protein and Amino Acid Profiles of Normal and Yellow-Berry Bread Wheat¹

Values for nitrogen concentrations in yellow-berry kernels of bread wheat (Triticum aestivum L. em Thell.) varied from 91.6 to 72.9% of those for normal kernels of the same cultivar. Values for total amino acid concentrations in whole-wheat flour of yellow-berry kernels were less than those of whole-wheat flour of normal kernels. When the values were expressed as concentrations of amino acid per gram protein, those for lysine and threonine were higher in yellow-berry kernels than in normal kernels, and the differences were significant and highly significant, respectively: that for glutamic acid was significantly lower in yellow-berry kernels than in normal kernels. Isoelectric focusing patterns of albumins and gliadins from the two kinds of kernels showed no differences. Additional index

Key Words: Triticum aestivum • Isoelectric focusing

² Assistant professor and assistant geneticist, professor and horticulturist, staff research associate, and postgraduate research geneticist.

³ Professor and agronomist, Dep. of Agronomy and Range Science, Univ. of California, Davis, P.O. 1004 E. Holton Rd., El Centro, CA 92243.

Received for publication September 12, 1977.