Cereal Chem 49:560 - 565.  |  VIEW ARTICLE
Amino Acid Composition of Maturing Barley.

Y. Pomeranz and G. S. Robbins. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Three barleys were harvested in 1969 and in 1970 between 6 to 39 days after heading; freeze-dried; hand- threshed; and analyzed for amino acid composition. No significant differences in amino acid composition were found between cultivars harvested at comparable stages of maturity. During maturation, increases were largest in glutamic acid, proline, and cystine; and decreases were largest in alanine, lysine, aspartic acid, and threonine. A review of literature indicated similar changes in maturing oats and wheat; during malting of barley, the main changes were increases in concentrations of lysine and aspartic acid, and decrease in glutamic acid.