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Published in Crop Sci 7:3-5 (1967)
© 1967 Crop Science Society of America
677 S. Segoe Rd., Madison, WI 53711 USA
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Free Amino Acid Composition of Flours Milled from Wheats Harvested at Various Stages of Maturity1

R. C. Hoseney and K. F. Finney2

Flour milled from ‘Pawnee’ and ‘Kaw’ wheats harvested at various stages of maturity in 1961 and 1962 were analyzed for free amino acids by two-dimensional paper chromatography. The number and concentration of free amino acids decreased strikingly during wheat maturation. However, the amount of free amino acids per kernel of wheat rose to a maximum at about physiological maturity and then declined to a minimum when combine ripe. Several nonprotein amino acids were found at the earliest stages of maturity. Little or no differences were found in the concentration of free amino acids between varieties or crop years.

1 Cooperative investigations between the Crops Research Division, Agricultural Research Service, U.S. Department of Agriculture, and the Department of Flour and Feed Milling Industries, Kansas Agricultural Experiment Station, Manhattan. Contribution No. 556, Department of Flour and Feed Milling Industries

2 Chemist and research chemist, Crops Research Division, ARS, USDA, Kansas Experiment Station, Manhattan.

Received for publication April 22, 1966.




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