Abstract
Using Moore and Stein's colunin-chroiualographic method, the content of 17 aminoacids was determined in Manitoba II wheat (Atlantic1) 1953, flonr of 75% and of 65% extraction rale, both prepared fruin the same sample of wheat under usual industrial production conditions. The changes in the composition are discussed. A continuous and significant decrease of the lysine content is the most important effect brought about by a decreasing extraction rate. If the composition of essential amino-acids is compared with that of egg protein, the first limit ing amino acid is lysine. Tile results of the analyses are also compared with the safe daily allowance recommended by Rose, first and second limiting in this comparison are lysine and the sulphurcontaining amino acids, methionine and cystine. © 1959 S. Karger AG, Basel.
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