Table 3. Amino acid composition of extracted oat groat proteins by soaking treatment

Amino acid (mg/g)	Raw oats (Choyang)	Soaking treatment
		Soaked oats	Unsoaked oats
Tyrosine	1.67±0.031)	0.36±0.00	0.33±0.05
Glycine	5.35±0.18	0.76±0.05	0.70±0.05
Serine	5.73±0.09	1.09±0.00	1.03±0.05
Alanine	5.03±0.19	0.91±0.00*2)	0.79±0.05
Glutamic acid	22.46±0.52	4.45±0.09**	3.79±0.23
Lysine	4.48±0.18	0.73±0.00	0.70±0.05
Leucine	8.19±0.16	1.67±0.05*	1.45±0.09
Methionine	1.47±0.05	0.48±0.05	0.45±0.00
Valine	5.79±0.15	1.24±0.05	1.18±0.09
Arginine	6.18±0.30	1.42±0.05*	1.24±0.05
Aspartic acid	8.46±0.14	1.52±0.05	1.36±0.09
Isoleucine	3.89±0.11	0.76±0.05	0.70±0.05
Threonine	3.92±0.11	0.82±0.00	0.76±0.05
Phenylalanine	8.23±0.22	2.79±0.05	2.76±0.23
Proline	4.40±0.63	0.06±0.06	0.15±0.10
Histidine	2.64±0.19	0.58±0.05	0.55±0.00
Cysteine	2.22±0.00	0.02±0.00	0.02±0.00
Tryptophan	1.08±0.00	0.00±0.00	0.00±0.00
Total essential amino acid	39.67±0.97	9.06±0.28	8.55±0.55
Sum of 18 amino acids	101.16±2.85	19.65±0.54	17.96±1.00

All values are mean±SD (n=3).
Mean equality was evaluated by independent samples (soaking treatment) t-test (^*p<0.05, ^**p<0.01, ^***p<0.001).