Journal of Chemistry / 2019 / Article / Tab 3

Research Article

Bulk and Surface Chemical Composition of Wheat Flour Particles of Different Sizes

Table 3

Amino acid content of flour particles of different sizes (percentage of total protein).

GroupAmino acid#1#2#3#4#5#6#7#8SD

IThr2.402.001.3911.711.941.692.111.700.29
Lys2.382.122.252.021.772.552.732.310.30
Gly3.463.013.093.083.183.403.443.010.18
Ile3.643.244.273.503.714.053.823.250.34
Arg3.473.963.604.102.843.182.903.750.46
Asp4.834.504.454.464.134.633.794.440.30

IIMet1.171.181.101.461.661.801.901.290.29
Cys1.210.871.311.592.682.532.461.760.66
Ala2.461.981.612.062.212.662.742.070.35
Tyr2.492.492.022.552.973.162.922.440.35
His3.072.982.302.813.233.512.953.150.33
Val3.743.513.063.974.504.904.523.810.79
Ser4.484.093.323.664.004.424.674.130.42
Phe4.854.294.394.695.425.695.234.150.53
Leu5.374.714.614.695.345.565.844.340.50

IIIPro8.308.608.278.406.675.427.027.671.05

IVGlu33.5536.6538.5739.9634.8935.0035.1135.442.01

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