[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.
PMID:7278947
Abstract
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).
摘要
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