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小麦产品的生物学价值(消化率)取决于两个因素:即蛋白质的总含量和氨基酸组成。淀粉、维生素、矿物质虽然有很重要的作用,但由于通常在其他人类食物中也可以得到,因此是微不足道的(Dumanovic和Ehrenberg,1968)。由于世界上蛋白质普遍缺乏,因此,蛋白质总产量已成为十分重要的问题。小麦是一种主要食物,因此,即使蛋白质含量稍有增加,那么在世界经济中将具有很重要的作用。从蛋白质的消化率和合理利用的观点出发,氨基酸组成是很重要的。小麦蛋白质的总含量可以高达甚或超过22％,但平均为12—15％左右。蛋白质
The biological value (digestibility) of wheat products depends on two factors: the total protein content and the amino acid composition. Starch, vitamins and minerals, although important, are insignificant as they are usually available in other human foods (Dumanovic and Ehrenberg, 1968). Due to the general lack of protein in the world, total protein production has become a very important issue. Wheat is a staple food and as such, even a slight increase in protein content will play an important role in the world economy. Amino acid composition is important from the viewpoint of protein digestibility and rational utilization. The total content of wheat protein can be as high as 22% or more, but on average about 12-15%. protein