Does wheat contain 20 amino acids

There are 20 kinds of amino acids in the human body. Right. There are a total of 20 amino acids in the human body. 12 of these amino acids can be synthesized by the body itself, while the other 8 amino acids cannot be synthesized by itself and can only be ingested through diet and supplements.

There are 20 amino acids in the world. Wrong. The 20 amino acids are the basic amino acids, and there are many modified amino acids in nature, which are also found in proteins.

The protein contained in wheat can be mainly divided into four types: wheat albumin, globulin, gliadin, glutenin, and glutenin.

The first two are easily soluble in water and lost, while the latter two are insoluble in water. These two proteins are different from other animal and vegetable proteins, and the biggest feature is that they can stick together to form gluten, so they are also called gluten proteins. Gluten and gluten account for about 80% of the protein content in wheat.

*Yes**, wheat contains 20 amino acids. These amino acids are the basic units that make up proteins and are very important for the growth and development and metabolic processes of the human body. Wheat is a nutritious grain that contains a variety of nutrients such as carbohydrates, fats, proteins, vitamins, and minerals in addition to amino acids.

Wheat, a plant, can synthesize all 20 kinds of amino acids.

For plants, there is no such thing as "essential amino acids". Because they can all be synthesized on their own.

It's just that different plants have different levels of various amino acids, but they all have all 20 kinds of amino acids.

With the exception of a few plants, such as corn, which lack tryptophan. There is generally no shortage of them.

Only for animals, certain amino acids cannot be synthesized, and those that cannot be synthesized are called "essential amino acids" and must be obtained from plant foods.

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Soybean protein has more lysine and less methionine. In rural areas where plant food is the mainstay, soybean products should be used with methionine-rich foods, such as rice, flour and other cereals and chicken, duck, pigeon, quail and other egg foods, which can improve the utilization rate of soybean protein. Eggs and beans are eaten together, and their nutritional value is comparable to that of meat protein.

Soybeans contain a fatty substance called linoleic acid, which can promote children's neurological development. Linoleic acid also has the effect of lowering blood cholesterol, so it is a good food to prevent high blood pressure, coronary heart disease, arteriosclerosis, etc. In addition, soybeans are also rich in B vitamins and inorganic salts such as calcium, phosphorus, and iron.

Although dried soybeans do not contain vitamin C, they can produce vitamin C after germination, and can be supplemented and eaten in the off-season of vegetables. Raw soybeans contain antitrypsin factors, which affect the body's absorption of nutrients in soybeans. Therefore, the cooking time of soybeans and soybean foods should be longer than that of ordinary foods, and high temperature should be used to destroy these factors and improve the nutritional value of soybean protein.

The protein content of soybeans is as high as about 40%, and the best quality can reach about 50%, which is more than twice that of lean pork and 3 times that of eggs. The amino acid composition of soybean protein is relatively close to the amino acids required by the human body, which belongs to complete protein, of which the content of amino acids is more, each 100 grams of soybeans contains about milligrams of iron, 418 milligrams of phosphorus, and vitamin A B1 B2 D E and other soybean nutrients.

Generally speaking, there are more than 17 kinds of amino acids in wheat grains, including: aspartic acid.

Proline, serine, glutamic achsine, glycine.

Alanine, arginine.

Histidine, tyrosine, methionine, isoleucine, leucine, phenylalanine, lysine.

Valine, threonine, tryptophan, etc. Among them, the last 8 are essential amino acids that cannot be synthesized by the human body itself, and the rest are non-essential amino acids. A large number of silver tests and analyses show that the amino acid content in wheat protein is very unbalanced, and the difference can reach dozens of times, among which glutamic acid content is the largest, and the lysine content in essential amino acids is very small but very important, which is called the first limiting amino acid.

It is generally believed that the content of essential amino acids is an important indicator of the nutritional quality of wheat.

Many experimental results showed that different nitrogen application rates not only affected the content of protein and its components in the grains, but also significantly affected the amino acid composition of the protein. In particular, it has a significant effect on the content of essential amino acids. at 2 per meter

In the range of 0 12 kg of pure nitrogen, the contents of various essential amino acids in the grains increased with the increase of nitrogen application rate. For each increase of 1 kg of pure nitrogen, the relative contents of lysine, threonine, isoleucine, leucine, and phenylalanine increased respectively99% and was positively correlated with protein content.

The results indicated that nitrogen fertilization had a significant effect on increasing the content of essential amino acids in the protein of grains. In addition, nitrogen application also had a positive regulatory effect on the content of most non-essential amino acids.

The content of proline in wheat is not certain, even if the same wheat variety has different light and different soil mineral concentrations in different locations. But it generally stabilizes between: In general, the content of the free state and the bound state is comparable.

As for the ultraviolet and laser irradiation you mentioned, I can only say that if it is ultraviolet mutagenesis, the mutagenesis of wheat seeds can produce wheat varieties with high proline yields, but it is not directly related to the increase or decrease, because the direction of mutagenesis is not certain. If it is irradiated with wheat seedlings, then there is no obvious effect.

As for the laser, if it is a low amount of irradiation and is very amused, the laser with low energy is the irradiation withered, but it is very high and the energy is also very large, so it will be burned to death.

Amino acids are the raw materials used to compose proteins, and the protein content means that there are also more amino acids, and the protein content in lean meat is among the best in animals, while soybeans contain more protein in plants. Therefore, after combining the protein in lean soybeans in this way, it must be the most abundant in the 4 options, and then we can infer that the most amino acid content is also lean meat and soybeans, and the answer is a.