. 2019 Oct 18;8(10):514. doi: 10.3390/foods8100514

Table 3.

Average amino acids composition (g/100 g protein) of wheat flours under investigation.

Target AA	Flour Sample (g/100 g Protein; Dry Basis) *
	1	2	3	4	5	6	7	8	9	10
	Spelta (S-70)	Spelta (S-70-O)	Bread Wheat (B-90-O)	Emmer (E-100-O)	Spelta (S-100-O)	Emmer (E-70)	Spelta (S-100a)	Spelta (S-100b)	Bread Wheat (B-70)	Bread Wheat (B-90)
Phe	3.73 ^e	3.94 ^d	4.23 ^ab	3.93 ^d	3.99 ^cd	3.52 ^g	4.13 ^bc	4.38 ^a	3.71 ^ef	3.54 ^fg
Ile	1.59 ^cd	1.75 ^a	1.74 ^a	1.55 ^de	1.57 ^de	1.50 ^ef	1.70 ^ab	1.65 ^bc	1.32 ^g	1.46 ^f
Leu	3.82 ^d	4.08 ^c	4.18 ^bc	4.03 ^c	4.09 ^c	3.76 ^d	4.28 ^b	4.49 ^a	3.76 ^d	3.46 ^e
Met	0.96 ^a	0.84 ^c	0.91 ^b	0.81 ^cd	0.89 ^b	0.81 ^cd	0.88 ^b	0.97 ^a	0.79 ^d	0.73 ^e
Tyr	1.72 ^c	1.88 ^ab	1.95 ^a	1.82 ^b	1.84 ^b	1.63 ^d	1.83 ^b	1.95 ^a	1.65 ^cd	1.64 ^d
Pro	6.18 ^b	6.87 ^a	5.44 ^c	4.44 ^ef	4.64 ^de	4.38 ^f	4.69 ^d	3.82 ^g	2.97 ⁱ	3.55 ^h
Val	0.96 ^c	1.10 ^a	1.05 ^b	0.87 ^d	0.89 ^d	0.81 ^e	0.95 ^c	0.82 ^e	0.69 ^f	0.73 ^f
Ala	1.91 ^c	1.94 ^c	2.09 ^b	1.68 ^d	2.05 ^b	1.88 ^c	2.38 ^a	1.12 ^f	0.96 ^g	1.52 ^e
Thr	2.29 ^d	2.59 ^a	2.51 ^abc	2.42 ^c	2.46 ^bc	2.13 ^e	2.45 ^bc	2.54 ^ab	2.11 ^e	1.86 ^f
Gly	2.67 ^d	2.07 ^e	3.48 ^a	2.02 ^e	3.00 ^c	2.13 ^e	2.72 ^d	3.44 ^a	3.47 ^a	3.15 ^b
Lys	1.57 ^c	1.43 ^de	1.46 ^d	1.28 ^f	1.36 ^e	1.25 ^f	1.43 ^de	1.42 ^de	2.38 ^a	1.89 ^b
Ser	1.27 ^b	1.43 ^a	1.39 ^a	1.28 ^b	1.16 ^c	1.25 ^b	1.29 ^b	1.12 ^cd	0.86 ^e	1.09 ^d
Arg	4.68 ^e	5.22 ^bc	5.37 ^ab	4.94 ^d	5.02 ^cd	4.60 ^ef	4.99 ^d	5.50 ^a	4.39 ^f	4.16 ^g
His	2.42 ^c	2.59 ^a	2.65 ^a	2.56 ^a	2.59 ^a	2.38 ^cd	2.58 ^a	2.54 ^ab	2.44 ^bc	2.30 ^d
Gln	1.08 ^e	1.30 ^ab	1.32 ^a	1.14 ^d	1.23 ^c	1.13 ^d	1.22 ^c	1.27 ^bc	1.09 ^de	1.09 ^de
Asp	4.36 ^cd	4.66 ^b	5.02 ^a	3.87 ^f	4.42 ^c	4.51 ^bc	4.16 ^e	4.04 ^ef	4.18 ^de	3.93 ^f
Glu	41.33 ^e	39.67^e	41.47 ^e	49.22 ^c	52.41 ^ab	50.10 ^c	54.28 ^a	44.83 ^d	40.90 ^e	41.25 ^bc

* Values are means of triplicate measurements. Values followed by different letters within a row are significantly different (p < 0.05).