000			02080nab a22003737a 4500
001			G74005
003			MX-TxCIM
005			20211006081345.0
008			121211b |||p||p||||||| |z||| |
022	0		_a0021-8561
040			_aMX-TxCIM
082	0	4	_a97-041697
100	1		_aZarkadas, C.G.
245	0	0	_aProtein quality of three new Canadian-developed naked oat cultivars using amino acid compositional data
260			_c1995
340			_aPrinted
500			_areferences US (DNAL 381 J8223)
520			_aThree 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
546			_aEnglish
595			_aAC
650	1	0	_aAvena
650	1	7	_aCereals _gAGROVOC _2 _91036
650	1	0	_aFood composition
650	1	0	_aGramineae
650	1	7	_aNutritive value _gAGROVOC _2 _91193
650	1	0	_aPlant products
650	1	0	_aProximate composition
650	1	7	_aQuality _gAGROVOC _2 _91231
650	1	0	_aTaxa
700	1		_aBurrows, V.D., _ecoaut.
700	1		_aYu, Z., _ecoaut.
773	0		_tJournal of agricultural and food chemistry (USA). (Feb 1995). v. 43(2) p. 415-421
942			_cJA
999			_c21906 _d21906