부산대학교 도서관

Buckwheat biodiversity is connected with specific amino acids accumulation, which can be utilized at using buckwheat sprouts for production of functional foods, as a part of gluten-free diet. Buckwheat protein is of high quality regarding amino acid composition and can be recommended for human diet. The experimental buckwheat variants were characterized by different contents of 17 amino acids in seeds together with a similar re-distribution of amino acids in stems and leaves after 2 weeks of cultivation. Buckwheat sprouts are a valuable nutrition source regarding a sulfur-containing amino acid methionine. Novel information regarding high contents of amino acid leucine (25-29 g.kg-1 dry weight) in leaves of experimental buckwheat sprouts is presented. During the early stage of buckwheat growth, active accumulation of glutamic acid is observed, which can be connected with accumulation of arginine, proline and leucine. [ABSTRACT FROM AUTHOR]