000			03086nab a22005417a 4500
001			67845
003			MX-TxCIM
005			20250311125847.0
008			240826s1982 -us|||p|op||| 00| 0 eng d
022			_a0022-5142
022			_a1097-0010 (Online)
024	8		_ahttps://doi.org/10.1002/jsfa.2740330108
040			_aMX-TxCIM
041			_aeng
100	1		_aKapoor, A.C. _934459
245	1	0	_aBiochemical changes in developing wheat grains. _bChanges in nitrogen fractions, amino acids and nutritional quality
260			_aUnited States of America : _bJohn Wiley & Sons, _c1982.
500			_aPeer review
520			_aTwo spring wheat cultivars (Triticum aestivum L. em Thell.), one tall (Chris) and the other semi-dwarf (Era), with different yields and grain protein potentials, were grown in controlled environment chambers to compare the nitrogen fractions, amino acids and nutritional quality in developing grains at 12, 22, 29 and 36 days after heading. The proportions of gliadin I, gliadin II and glutenin II increased and those of albumin and globulin decreased as the wheat cultivars matured. The amount of lysine, methionine, threonine, valine, tyrosine, alanine, aspartic acid and glycine was lower and that of glutamic acid and proline was higher with grain development in both cultivars. At 12 days after heading Era had a higher content of amino acids (16 g−1 N) than Chris. Isoleucine was the first limiting amino acid in Era and Chris at the first collection period whereas at later stages lysine was the limiting amino acid in both cultivars. Chemical score, essential amino acid index, requirement index and calculated biological value all decreased as the grain matured and, except for the 12-days collection period, the data were almost similar for both the cultivars.
546			_aText in English
650		7	_aBiochemical analysis _2AGROVOC _930543
650		7	_aTemporal variations _2AGROVOC _936652
650		7	_aWheat _2AGROVOC _91310
650		7	_aGrain _2AGROVOC _91138
650		7	_aNitrogen content _2AGROVOC _95218
650		7	_aAmino acids _2AGROVOC _94464
650		7	_aNutritive value _2AGROVOC _91193
650		7	_aTriticum aestivum _2AGROVOC _91296
650		7	_aYields _2AGROVOC _91313
650		7	_aGliadin _2AGROVOC _99085
650		7	_aGlutenins _2AGROVOC _91137
650		7	_aAlbumins _2AGROVOC _934116
650		7	_aGlobulins _2AGROVOC _934119
650		7	_aLysine _2AGROVOC _95257
650		7	_aMethionine _2AGROVOC _925829
650		7	_aThreonine _2AGROVOC _922526
650		7	_aValine _2AGROVOC _934135
650		7	_aTyrosine _2AGROVOC _936653
650		7	_aAlanine _2AGROVOC _936654
650		7	_aAspartic acid _2AGROVOC _936655
650		7	_aGlycine (amino acid) _2AGROVOC _918784
650		7	_aGlutamic acid _2AGROVOC _933892
650		7	_aProline _2AGROVOC _914165
650		7	_aIsoleucine _2AGROVOC _933908
700	1		_aHeiner, R.E. _936657
773	0		_dUnited States of America : John Wiley & Sons, 1982. _gv. 33, no. 1, p. 35-40 _tJournal of the Science of Food and Agriculture _wG444578 _x1097-0010
942			_2ddc _cJA _n0
999			_c67845 _d67837