BACKGROUND Previous research has suggested that proteins and other quality parameters of wheats may have changed over a century of wheat breeding. These changes may affect protein digestibility. Therefore, in vitro protein digestibility of breads made with 21 cultivars of wheat introduced or released in the US between 1870 and 2013 were evaluated. RESULTS Protein digestibility increased with release year, but was not normally distributed; three older cultivars had significantly lower digestibility compared with the other cultivars [42.0±0.3 mol% (primary amino N/total N) versus 34.7±0.7 mol%; p<0.001]. High molecular weight (MW) protein fractions increased and low MW protein fractions decreased with release year, but these changes were not related to protein digestibility. Thus, other differences in protein composition or other flour components may contribute to diminished digestibility of the three older cultivars. CONCLUSIONS This study identified differences in protein digestibility among wheat cultivars that may have important implications in human nutrition. Further investigation is required to determine the specific characteristics that differentiate high and low digestibility wheat cultivars. This article is protected by copyright. All rights reserved.

中文翻译：

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历史和现代小麦品种蛋白质的体外消化率

背景 先前的研究表明，小麦的蛋白质和其他质量参数可能在一个世纪的小麦育种中发生了变化。这些变化可能会影响蛋白质的消化率。因此，评估了用 1870 年至 2013 年间在美国引入或发布的 21 种小麦品种制成的面包的体外蛋白质消化率。结果 蛋白质消化率随释放年份增加，但不呈正态分布；与其他品种相比，三个较老的品种的消化率显着降低 [42.0±0.3 mol%（初级氨基 N/总 N）比 34.7±0.7 mol%；p<0.001]。高分子量 (MW) 蛋白质组分随释放年份增加而低 MW 蛋白质组分减少，但这些变化与蛋白质消化率无关。因此，蛋白质组成或其他面粉成分的其他差异可能会导致三个较老品种的消化率降低。结论 本研究确定了小麦品种之间蛋白质消化率的差异，这可能对人类营养具有重要意义。需要进一步调查以确定区分高消化率和低消化率小麦品种的具体特征。本文受版权保护。版权所有。本文受版权保护。版权所有。本文受版权保护。版权所有。