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Protein quality of three new Canadian-developed naked oat cultivars using amino acid compositional data

By: Contributor(s): Material type: ArticleArticlePublication details: 1995ISSN:
  • 0021-8561
Subject(s): DDC classification:
  • 97-041697
 In: Journal of agricultural and food chemistry (USA). (Feb 1995). v. 43(2) p. 415-421Summary: Three new high-yielding and rust-resistant naked oat cultivars (Avena sativa var. nuda), namely AC Hill, AC Lotta, and AC Percy, were assessed for their total protein content and amino acid composition using quantitative chromatographic methods. The total protein among these cultivars was very similar and ranged from 13.75% in AC Percy to 13.90 and 14.40% in AC Hill and AC Lotta, respectively. All cultivars were similar in amino acid composition. All cultivars contained a very good balance of the nine essential amino acids (EAA9) limited only in lysine, followed by threonine. Compared to the FAD/WHO reference EAA9 pattern value of 33.9% for a 2-5-year-old child, mean values for total EAA9 for naked oat proteins ranged from 44.1 to 44.4%. The adjusted amino acid scores for naked oat cultivars ranged from 55 to 59%, compared to covered oats (62%), maize (29%), soybean (86%), and egg (95%). The results indicate that a potentially useful method for evaluating the protein quality of oat can be based on their amino acid composition
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references US (DNAL 381 J8223)

Three new high-yielding and rust-resistant naked oat cultivars (Avena sativa var. nuda), namely AC Hill, AC Lotta, and AC Percy, were assessed for their total protein content and amino acid composition using quantitative chromatographic methods. The total protein among these cultivars was very similar and ranged from 13.75% in AC Percy to 13.90 and 14.40% in AC Hill and AC Lotta, respectively. All cultivars were similar in amino acid composition. All cultivars contained a very good balance of the nine essential amino acids (EAA9) limited only in lysine, followed by threonine. Compared to the FAD/WHO reference EAA9 pattern value of 33.9% for a 2-5-year-old child, mean values for total EAA9 for naked oat proteins ranged from 44.1 to 44.4%. The adjusted amino acid scores for naked oat cultivars ranged from 55 to 59%, compared to covered oats (62%), maize (29%), soybean (86%), and egg (95%). The results indicate that a potentially useful method for evaluating the protein quality of oat can be based on their amino acid composition

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