Amino acid composition of wheat and barley talgan

The aim of the study is to investigate the amino acid composition of wheat and barley at various stages of production of the national Khakass product talgan. Wheat and barley grains grown in the Beisk District of the Republic of Khakassia in 2019 and 2022 were heat-treated at 240-250 °C for five minutes after removing impurities. The roasted grains were then crushed and sifted to separate the bran. The amino acid composition of samples taken at each technological stage was analyzed by chromatography. As a result of heat treatment of wheat grain, there was an insignificant decrease in the resulting product of glutamic acid with glutamine, lysine, methionine and proline, while the content of serine and aspartic acid with asparagine increased. After heat treatment of barley grain, on the one hand, a decrease in the content of histidine and tryptophan in the resulting product was found, and on the other hand, the presence of an insignificant increase in the concentration of 7 essential amino acids. At the final technological stage of wheat talgan production, the obtained product showed an insignificant decrease in the content of threonine, phenylalanine, histidine and valine with a simultaneous significant increase in the concentration of methionine. In barley talgan, a decrease in the level of threonine, arginine, phenylalanine, leucine with isoleucine and valine was found with an increase in the content of tryptophan, histidine and methionine. In the production of wheat talgan, the amount of essential amino acids decreased by 15.4 %, and in the production of talgan from barley - by 9.7 %. There was a slight depletion of protein in essential amino acids, and to a lesser extent from barley grain than from wheat.