Abstract:
This article deals with a study of amino acid composition of 6
varieties of emmer coming from the genetic resources. In the year 2007,
small-parcel double trials were set up at two locations, at the Research
Institute of the Crop Production in Prague (fertile location) and at the
Faculty of Agriculture in České Budějovice (marginal location). Amino acid
content was analysed by method of acidolisys at AAA 400 apparatus based
on liquid chromatography. Accroding to the findings, lysine is the limiting
amino acid is emmer wheat and bread wheat too. There are no considerable
differences in lysine content between the tested varieties (chemical score
varies from 0,37 to 0,44). The proportion of amino acids was obviously
(p<0,05) influenced by crude protein content (valine r=-0,72; tyrosine r=-
0,56; phenylalanine r=-0,73) in negative way. The proportions of valine,
leucine, tyrosine, phenylalanine were obviously (p<0,05) influenced by the
relation to species and variety; the controlling varieties of wheat achieved
higher values. The correlation analysis of essential amino acids also
provides very interesting figures; threonine content is in positive correlation
to isoleucine content (r=0,96), leucine (r=0,91) and lysine (r=0,95). The
proportion of valine is in positive correlation to phenylalanine content
(r=0,99). Isoleucine is in positive correlation to leucine content (r=0,98) and
to lysine content (r=0,95). Emmer wheat contains the same amino acids as
modern varieties of wheat. When higher crude protein content in flour and
the convertion to 1 000 g of flour taken into account, it is characterised by
higher protein content in grain and higher content of amino acids in g/1 000
g of flour. Therefore, the grains of emmer wheat can be used for the
production of nutritional valuable diet (organic foodstuffs).
