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Protein Concentration, Concentration of Protein Fractions, and Amino Acid Balance in Oats¹

The relationships among protein concentration and fractional protein composition in oat (Arena sativa L.) groats were investigated. Samples used were obtained from two locations in Wisconsin, a rate and type of N experiment in Arkansas, and a rate and time of application of N experiment in Michigan. The Michigan samples were also analyzed for amino acid composition. Results indicated that an increase in the total protein level was primarily related to an increase in the level of the globulin fraction. In the Wisconsin experiment, samples of six cultivars grown in Waupaca County were higher in protein concentration than those grown in Rock County. The mean globulin percentage was significantly higher in the high protein samples, and accounted for nearly half of the increase in total protein. In samples of ‘Nora’ groats from Arkansas, globulins, prolamins, and glutelins all increased with increasing protein concentration, but the regression of globulins with total protein was highest (b=0.39). In the Michigan experiment, the globulin fraction was highly correlated with total protein for all three cultivars. In ‘Clintland 64,’ the percentage of glutelins was also strongly associated with total protein. As percentage of total protein increased, the amino acid balance was unchanged in the Michigan samples. I concluded that the amino acid balance in oat groats is relatively stable over a wide range of protein concentrations because the globulin fraction, whose amino acid composition is similar to that of the total protein, increases more than the other fractions with increases in total protein.

Key Words: Avena sativa L. • Albumins • Globulins • Prolamins • Glutelins • Groats

² Plant physiologist, Oat Quality Lab., USDA, ARS, and associate professor, Dep. of Agronomy, Univ. of Wisconsin, Madison, WI 53706.

Received for publication February 27, 1976.