Cereal Chem 44:512 - 520.  |  VIEW ARTICLE
Studies on Methods for Amino Acid Analysis of Wheat Products.

G. O. Kohler and R. Palter. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

Hydrolysis conditions for amino acid analysis of wheat and wheat bran have been reinvestigated. The majority of the amino acids are completely liberated from wheat proteins by acid hydrolysis and are stable under the usual hydrolysis conditions. Serine and threonine are readily liberated by acid hydrolysis but are moderately unstable under these conditions. Correction factors have been developed so that these amino acids can be determined on the same hydrolysate as the stable amino acids. Valine and isoleucine are stable to acid but are released slowly. Correction factors have been developed so that these amino acids too can be determined on the same hydrolysate as those listed previously. Cystine and methionine are so unstable during acid hydrolysis that oxidative derivatives must be made to obtain reliable results. Tryptophan is determined after Ba (OH)2 hydrolysis. Tyrosine is sensitive to trace amounts of oxygen and requires careful degassing prior to hydrolysis. Amino acid analyses on several series of wheats and millfeeds are presented.