title: [Investigation on wheat varieties of better protein quantity and quality (author's transl)].
abstract: A research has been conducted on several hundreds of cultivars and selection lines of bread wheat to find out new varieties of better nutritive characteristics. For a coarse evaluation of protein quantity and quality, a screening method (dyebinding capacity, DBC) was utilized. On the same samples, nitrogen was determined also by the Kjeldahl method; in some cases aminoacids analysis was carried out. A very high correlation was found between protein content and DBC and, even higher in this case, between DBC and lysine content (in samples with a high DBC). In this way it has been possible to sort out a certain number of varieties of interest from a nutritive standpoint and in relation to their protein and essential amino acids contents. The importance of these findings is discussed.
mesh_terms: D000596:Amino Acids / Q000032:analysis; D001939:Bread / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis*; D006801:Humans; D009584:Nitrogen / Q000032:analysis; D014908:Triticum / Q000032:analysis*
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D009584:Nitrogen
vernacular_title: Ricerca di varietà di frumento migliori per quantità e qualità proteiche