Assessment of essential amino acids in wheat proteins: a case study

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Research Paper 01/06/2014
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Assessment of essential amino acids in wheat proteins: a case study

Muhammad Saleem Khan, Ehsan Ali, Sajjad Ali, Wisal Muhammad Khan, Muhammad Anwar Sajjad, Fida Hussain
J. Bio. Env. Sci.4( 6), 185-189, June 2014.
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The protein and amino acid composition of six most yielding varieties of wheat, commonly grown in Khyber Pakhtunkhwa (KP) were analyzed to correlate the protein with its Essential and non essential amino acid contents. The wheat protein is rich in non-essential glutamic acid and proline, whereas deficient in most of the essential amino acids, such as lysine, tryptophan, threonine, methionine and histidine. Lysine, and tryptophan had a significant (p=0.01) negative correlation with protein. While glutamic acid and proline had a significant (p=0.01) positive relation with the protein. The association of these amino acids with the protein was greater as compared to all other amino acids. In order to improve the nutritive value of wheat protein the essential amino acid content should be enhanced by mutation breeding.


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