Cubadda R, Quattrucci E
S TA NU. 1975 Jan-Feb;5(1):19-22.
A research has been conducted on several hundreds of cultivars and selection lines of bread wheat to find out new varieties of better nutritive characteristics. For a coarse evaluation of protein quantity and quality, a screening method (dyebinding capacity, DBC) was utilized. On the same samples, nitrogen was determined also by the Kjeldahl method; in some cases aminoacids analysis was carried out. A very high correlation was found between protein content and DBC and, even higher in this case, between DBC and lysine content (in samples with a high DBC). In this way it has been possible to sort out a certain number of varieties of interest from a nutritive standpoint and in relation to their protein and essential amino acids contents. The importance of these findings is discussed.
已对数百个面包小麦品种和选育系进行了研究，以找出具有更好营养特性的新品种。为了对蛋白质的数量和质量进行粗略评估，采用了一种筛选方法（染料结合能力，DBC）。对相同的样品，还用凯氏定氮法测定了氮含量；在某些情况下进行了氨基酸分析。发现蛋白质含量与DBC之间存在非常高的相关性，在这种情况下，DBC与赖氨酸含量之间的相关性甚至更高（在DBC高的样品中）。通过这种方式，从营养角度以及与它们的蛋白质和必需氨基酸含量相关的方面，挑选出了一定数量感兴趣的品种。讨论了这些发现的重要性。
