Carnovale E, Cubadda R, Fratoni A, Quattrucci E, Tranquilli G B
S TA NU. 1975 Mar-Apr;5(2):79-87.
Various bakery products, differing in either composition or processing, all widely consumed in Italy by school children, have been studied. Protein, lipid, reducing and total sugars, amino acid and available lysine contents have been determined, as well as biological parameters have been calculated to verify hypotheses about growth factors. The products examined have low protein biological value and the proteins are considerably demaged by technological processing. Lysine, always the limiting amino-acid in these proteins, is shown to be unavailable in percentages varying from 20 to 60% of the total lysine. Upon describing growth as a function of protein content, the correlation improves considerably. Furthermore, when this variable, protein content, is associated with the corrected chemical score in a linear model, the correlation reaches even higher values.
对各种在意大利被学童广泛食用的烘焙食品进行了研究，这些食品在成分或加工方面存在差异。测定了蛋白质、脂质、还原糖和总糖、氨基酸以及可利用赖氨酸的含量，并计算了生物学参数以验证有关生长因子的假设。所检测的产品蛋白质生物学价值较低，并且蛋白质在加工过程中受到相当程度的破坏。赖氨酸在这些蛋白质中始终是限制性氨基酸，其不可利用的比例占总赖氨酸的20%至60%不等。将生长描述为蛋白质含量的函数时，相关性显著提高。此外，当这个变量即蛋白质含量与线性模型中的校正化学评分相关联时，相关性达到更高的值。
