. 2021 Sep 16;8:694679. doi: 10.3389/fnut.2021.694679

Table 5C.

IMGT (ImMunoGeneTics) amino acid classification in flour of wheat, rye, and barley cultivars (g amino acid/100 g protein).

Cereal/cultivar	Hydrophobic amino acid				Hydrophilic amino acid			Neutral amino acid
	Aliphatic	S-containing	Aromatic AA	Total hydrophobic	Basic AA	Acidic	Total hydrophilic	Non-polar	Polar (hydroxyl AA)	Aromatic AA	Total neutral
Wheat flour
HPW-42	16.22 ± 1.26^BC	2.12 ± 0.25^D	5.04 ± 0.48^B	23.39 ± 1.03^CDE	8.85 ± 0.58^BCDE	40.94 ± 1.24^ABC	49.79 ± 1.82^AB	14.73 ± 2.58^ABCD	8.63 ± 0.62^A	3.46 ± 0.34^ABCDE	26.82 ± 2.85^AB
HPW-147	16.43 ± 0.45^BC	2.50 ± 0.06^CD	4.75 ± 0.88^B	23.69 ± 1.27^BCDE	8.32 ± 0.96^CDE	44.10 ± 1.66^ABC	52.41 ± 2.62^A	11.62 ± 1.34^CD	8.83 ± 0.33^A	3.45 ± 0.32^ABCDE	23.90 ± 1.35^AB
HPW-155	15.39 ± 0.37^C	2.58 ± 0.17^CD	6.05 ± 0.94^AB	24.02 ± 0.75^BCDE	8.28 ± 0.77^DE	45.51 ± 0.56^A	53.79 ± 1.33^A	11.39 ± 1.65^D	7.81 ± 0.66^A	2.98 ± 0.23^DE	22.19 ± 2.08^B
HPW-236	15.50 ± 0.55^C	2.24 ± 0.17^D	5.22 ± 0.29^B	22.95 ± 0.08^E	8.49 ± 0.64^CDE	44.85 ± 0.20^AB	53.34 ± 0.84^A	12.15 ± 0.73^BCD	8.27 ± 0.45^A	3.30 ± 0.25^BCDE	23.71 ± 0.92^AB
HPW-249	16.41 ± 0.97^BC	2.74 ± 0.08^BCD	5.64 ± 0.23^B	24.79 ± 1.13^BCDE	7.37 ± 0.24^E	39.16 ± 0.16^CD	46.53 ± 0.41^BCD	17.44 ± 0.46^A	7.06 ± 0.11^A	4.18 ± 0.37^A	28.68 ± 0.72^A
HPW-349	15.67 ± 1.05^C	2.32 ± 0.07^CD	5.17 ± 0.12^B	23.16 ± 1.10^DE	8.73 ± 1.11^BCDE	40.03 ± 1.64^BC	48.76 ± 0.53^ABC	16.63 ± 0.97^ABC	8.14 ± 0.28^A	3.31 ± 0.13^BCDE	28.08 ± 0.57^AB
Rye flour
MCTLG-1	16.87 ± 0.16^ABC	3.60 ± 0.01^ABCD	7.42 ± 0.80^AB	27.88 ± 0.96^AB	12.04 ± 0.51^A	31.30 ± 0.41^E	43.33 ± 0.11^D	17.67 ± 0.47^A	8.01 ± 0.27^A	3.11 ± 0.12^CDE	28.79 ± 0.85^A
MCTLG-2	17.27 ± 0.23^ABC	3.09 ± 0.18^ABCD	7.49 ± 0.91^AB	27.85 ± 0.86^AB	10.85 ± 0.15^ABCD	33.23 ± 0.17^E	44.09 ± 0.32^CD	16.84 ± 0.06^AB	8.35 ± 1.08^A	2.87 ± 0.16^E	28.06 ± 1.18^AB
MCTLG-3	17.18 ± 0.27^ABC	2.89 ± 0.11^ABCD	6.82 ± 1.87^AB	26.87 ± 2.03^ABCDE	10.91 ± 0.07^ABCD	33.82 ± 1.39^E	44.70 ± 1.46^BCD	17.31 ± 2.12^A	8.34 ± 1.11^A	2.81 ± 0.26^E	28.44 ± 3.49^A
MCTLG-4	17.04 ± 0.08^ABC	2.89 ± 0.10^ABCD	7.81 ± 0.46^AB	27.74 ± 0.45^ABC	11.41 ± 0.62^AB	34.40 ± 0.50^DE	45.81 ± 1.12^BCD	15.25 ± 1.96^ABCD	8.32 ± 1.13^A	2.87 ± 0.16^E	26.45 ± 0.67^AB
MCTLG-5	16.93 ± 0.56^ABC	4.30 ± 0.98^A	8.02 ± 0.04^AB	29.26 ± 0.45^A	11.06 ± 0.93^ABC	32.80 ± 2.59^E	43.86 ± 1.66^CD	16.15 ± 0.82^ABCD	7.63 ± 0.22^A	3.10 ± 0.17^CDE	26.88 ± 1.21^AB
Barley flour
BH-393	17.70 ± 0.43^ABC	4.14 ± 0.19^AB	7.76 ± 1.80^AB	29.60 ± 2.43^A	11.69 ± 0.99^A	30.47 ± 0.81^E	42.16 ± 1.80^D	16.01 ± 0.07^ABCD	8.13 ± 0.72^A	4.10 ± 0.16^AB	28.24 ± 0.63^AB
BH-902	18.29 ± 0.14^AB	2.46 ± 0.78^CD	6.72 ± 0.33^AB	27.47 ± 0.60^ABCD	11.42 ± 0.61^AB	33.37 ± 1.68^E	44.79 ± 1.07B^CD	15.98 ± 0.12^ABCD	7.82 ± 0.31^A	3.95 ± 0.05^ABC	27.75 ± 0.47^AB
BH-946	19.07 ± 0.46^A	3.76 ± 0.35^ABC	6.71 ± 0.31^AB	29.54 ± 0.50^A	10.96 ± 0.81^ABCD	30.27 ± 0.43^E	41.24 ± 0.38^D	17.84 ± 0.46^A	7.47 ± 0.24^A	3.91 ± 0.10^ABC	29.23 ± 0.12^A
BH-959	17.70 ± 0.44^ABC	3.51 ± 0.49^ABCD	9.22 ± 0.34^A	30.43 ± 0.29^A	10.57 ± 0.10^ABCD	31.84 ± 1.71^E	42.42 ± 1.61^D	16.02 ± 1.15^ABCD	7.36 ± 0.12^A	3.77 ± 0.04^ABCD	27.15 ± 1.32^AB

Total hydrophobic amino acid: Alanine + cysteine + valine + methionine + tryptophan + phenylalanine + isoleucine + leucine; total hydrophilic amino acid: Asparagine+aspartic acid + glutamine+glutamic acid + arginine + lysine; neutral amino acid: Serine + histidine + glycine + threonine + tyrosine + proline. Total AAS, total amino acid score-; EAAI, essential amino acid index; BV, biological value.

Mean ± SD with different superscripts in a column differ significantly (p ≤ 0.05); n = 3 for each treatment.