Amino acid in wheat

Amino Acids are molecules that have an amino group and a carboxyl group attached to its α-carbon atom. It’s α-carbon atom is also attached to hydrogen and a side chain that varies between different amino acids. Proteins, also known as polypeptides, are organic compounds made of amino acids arranged in a linear chain and folded into a globular form.

The quality and quantity of wheat depends upon the nutritive value of its protein. From nutritional point of view a balance between essential amino acids in the protein complex is important. Albumins and globulins of wheat endosperm represent 20% to 25% of total grain proteins. Nutritionally, the albumins and globulins (non-glutens) have a very good amino acid balance.

The wheat protein is rich in non-essential glutamic acid and proline, whereas deficient in most of the essential amino acids, such as lysine, tryptophan, threonine, methionine and histidine. Processing wheat into various products further depletes it of essential amino acids.

Gluten is a water insoluble protein composite found in foods processed from wheat and also related grain species, including barley and rye. Gluten is a mixture of two proteins, glutenin and gliadin. It is also the composite of a prolamin and glutelin, which exist, conjoined with starch, in the endosperm of various grass-related grains.
Amino acid in wheat