Changes in Nitrogen and Carbohydrate Fractions in Developing Oat Groats1

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Abstract
We determined changes in total N, soluble α‐amlno N, protein fractions, amino acids, and carbohydrate fractions, in developing primary groats of six cultivars of spring oats (Avena sativa L.). Concentration of total Increased during development in groats of all cultlvars. Initial values at 4 days after anthesis ranged fxom 2.02 to 2.56% (dry wt basis), whereas at maturity total N concentrations were 2.44 to 3.04%. Total nonstructural carbohydrates also increased with development, ranging from 56.4 to 61.2% initially and attaining concentrations of 60.4 to 71.3% at maturity. Concentrations of soluble aamino N and fructosans were initially high (0.25 to 0.40% and 12 to 19%, respectively) but declined to trace levels by maturity. Protein fractionation revealed that the proportion of globulins increased from about 28% to 55% of protdin recovered and that of prolamlns from about 2% to 11% during maturation. Proportions of albumins and glutelins decreased with groat maturation. Changes in amino acid composition, such as the decline in lysine and threonine and increase in glutamic acid with maturation, could usually be explained by the changing proportions of the protein fractions. Amino acid composition generally was similar among these six cultivars. It was concluded that genetic improvement in amino acid balance of oats would be unlikely to occur by a lowering of the prolamin concentration.

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