Question

Grains of major cereals and millets lack which of the following amino acids?
A) Methionine and cysteine
B) Methionine and lysine
C) Tryptophan and cysteine
D) Lysine and tryptophan

Answer 1

Amino acids are the principal nitrogen storehouse composites in plants and the foundation for the combination of proteins. Twenty various amino acids are generally utilized into proteins, although they can be subjected to post-translational changes.

Complete answer:

Option A: Cysteine is seen in most rich-protein foods, such as cereals, millets, turkey, chicken, cheese, eggs, yoghurt and vegetables. N-acetyl cysteine (NAC) is a complement mode of cysteine. Therefore, this is an incorrect answer.
Option B: Methionine and lysine have been known as co-restricting amino acids for milk protein structure when cows were supplied maize silage-based diets with small or no protein compliments. Therefore, this is an incorrect answer.
Option C: The amino acid tryptophan is not found in grains. Cysteine is present in cereals which are rich in proteins. Therefore, this is an incorrect answer.
Option D: Indistinct, lysine is found in grains that create the base for many diets. Moreover, the basic amino acid, tryptophan, points to being more economical in grain-based proteins linked to animal protein sources. Legumes are usually mixed with grains because cereals have the amino acids that beans lack and lack any of the amino acids that beans have, such as lysine and tryptophan. Therefore, this is the correct answer.

Thus, the correct answer is option D.

Note: Limiting amino acids are crucial amino acids in the absorbed protein that are in the lowest amount related to body demands for absorbed amino acids. Methionine, Lysine, and histidine have been named most usually as the most limiting amino acids for dairy animals.