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Кондратенко (Kondratenko), Екатерина (Ekaterina) Петровна (Petrovna); Константинова (Konstantinova), Ольга (Ol'ga) Борисовна (Borisovna); Соболева (Soboleva), Ольга (Ol'ga) Михайловна (Mihajlovna); Ижмулкина (Izhmulkina), Екатерина (Ekaterina) Александровна (Aleksandrovna); Вербицкая (Verbitskaya), Наталья (Natal'ja) Валерьевна (Valer'evna); Сухих (Sukhikh), Андрей (Andrej) Сергеевич (Sergeevich) (2015)
Publisher: Altai State University
Journal: Khimiia rastitel'nogo syr'ia (Chemistry of plant raw material)
Languages: Russian
Types: Article
Subjects: grade, grain, winter wheat, winter rye, winter triticale, protein, amino acids, near the amino acid, biological value, сорт, зерно, озимая пшеница, озимая рожь, озимый тритикале, белок, аминокислоты, аминокислотный скор, биологиче-ская ценность

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mesheuropmc: food and beverages
This article presents the results of the analysis of the content of protein and amino acids in grain of winter wheat, winter rye and winter triticale growing on the territory of forest-steppe South-East of Western Siberia depending on the type of culture and biological characteristics of the variety. The qualitative and quantitative amino acid composition of three grain species and 8 varieties of winter cereals. These data indicate that the protein content and amino acids in samples of grains varies depending on species and varietal characteristics of culture. Among winter wheat varieties with the highest protein content was observed in grades 2 and Novosibirsk is 13,43%. Among the varieties of winter rye for the superiority of the cultivar Petrovna 1 the grain which contains more protein by 1.44% and 1,64% compared with the varieties of foreign selection Drive and a hybrid (F1) Hilltop respectively. High protein was characterized by varieties of winter triticale of the Altai 5 – 14,31% and Omsk 14,08%. The content of all amino acids in the grain of winter rye grain is inferior to the other studied cultures the necessity of the required analysis of the amino acid composition of grain food crops to determine their biological value. 
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