Zacarías I, Yáñez E, Escobar M, Hewstone C, Wulf H
Arch Latinoam Nutr. 1982 Sep;32(3):713-24.
Six varieties of triticale and two varieties of wheat flours were analyzed for their proximal composition. The protein content of triticale flours ranged from 7.2 to 11.0%, and that of wheat flours, was 10.8 and 10.9%, respectively. The biological quality of Tca 8-74, measured as PER in Wistar rats, was 1.14, while that of commercial wheat flour was 0.85 (P less than 0.05). Amino acid supplementation of triticale flour with 0.2% L-lysine or 0.4% DL-threonine did not improve the biological quality of the protein. Supplementation with both amino acids, however, significantly improved both weight gain and PER. The value for the latter was 2.59 as compared to 2.62 for the standard casein diet. A panification assay was carried out using triticale, wheat and triticale: wheat blends in the following proportions: 1:0; 3:1; 1:1; 1:3; 0:1, and all of the breads were tested for their PER in rats. The PER for wheat bread and triticale bread was 1.05 and 1.25, respectively. None of the breads made from the wheat and triticale blends improved its protein quality beyond that of the wheat or triticale breads. The results of this study indicate that triticale has a better protein quality than wheat; furthermore, it may be used either alone or mixed with wheat in panification without affecting its protein value.
对六个黑小麦品种和两个小麦品种的面粉进行了近似成分分析。黑小麦面粉的蛋白质含量在7.2%至11.0%之间，而小麦面粉的蛋白质含量分别为10.8%和10.9%。以Wistar大鼠的蛋白质功效比值（PER）衡量，Tca 8 - 74的生物学质量为1.14，而市售小麦面粉的生物学质量为0.85（P小于0.05）。用0.2%的L - 赖氨酸或0.4%的DL - 苏氨酸对黑小麦面粉进行氨基酸补充并不能提高蛋白质的生物学质量。然而，同时补充这两种氨基酸能显著提高体重增加量和蛋白质功效比值。后者的值为2.59，而标准酪蛋白饮食的值为2.62。使用黑小麦、小麦以及黑小麦与小麦按以下比例混合的面粉进行了烘焙试验：1:0；3:1；1:1；1:3；0:1，并且对所有面包在大鼠身上进行了蛋白质功效比值测试。小麦面包和黑小麦面包的蛋白质功效比值分别为1.05和1.25。由小麦和黑小麦混合制成的面包，其蛋白质质量均未超过小麦面包或黑小麦面包。本研究结果表明，黑小麦的蛋白质质量优于小麦；此外，它可以单独使用，也可以与小麦混合用于烘焙，而不会影响其蛋白质价值。
