[制成面粉和麸质后小麦籽粒生物蛋白值的变化]
[Changes in the biological protein value of wheat grain caused by manufacture into flour and gluten].
作者信息
Horvatić M, Grüner M, Vajić B
出版信息
Nahrung. 1981;25(3):249-53. doi: 10.1002/food.19810250304.
The authors determined the amino-acid composition of the proteins of whole wheat grain, flour and gluten, and calculated the biological protein values of these products from the data obtained. The decrease in the contents of the single amino acids was as follows: flour, 8--13% (as compared to whole grain); and gluten, 2--5% (as compared to flour). The decrease in the biological protein value according to Mitchell was: wheat flour, 5% (as compared to whole grain); and gluten, 8% (as compared to flour). The decrease in the biological protein value according to Oser was: flour, 9% (as compared to whole grain); and gluten, 26% (as compared to flour).
作者测定了全麦、面粉和麸质中蛋白质的氨基酸组成，并根据所得数据计算了这些产品的生物蛋白值。单一氨基酸含量的下降情况如下：面粉，下降8 - 13%（与全麦相比）；麸质，下降2 - 5%（与面粉相比）。根据米切尔的方法计算，生物蛋白值的下降情况为：小麦面粉，下降5%（与全麦相比）；麸质，下降8%（与面粉相比）。根据奥泽的方法计算，生物蛋白值的下降情况为：面粉，下降9%（与全麦相比）；麸质，下降26%（与面粉相比）。
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