Wheat protein, lysine availability

Tortillas prepared from mixtures of com with wheat, broadbean, rice, chickpea, and/or potato were studied. These mixes resulted in tortillas of very similar mechanical and sensory properties as those prepared from corn alone. However, the contents of protein and available lysine were in many cases higher (see Table XIII). Such mixtures provide an efficient way to improve the quantity and quality of protein in tortillas. 

Wheat Products and Amino Acid Availability. As a protein source, wheat is limited by its content of lysine. 

Amino acids that the body cannot synthesise must be obtained entirely from food. These amino acids are called essential amino adds. Essential amino acids are routine constituents of most protein-based foods or dietary proteins and are fairly readily available in a reasonably well-balanced diet. However, there are some amino acids that are present in lower concentrations than the same amino acid in a high quality protein (e.g. lysine in wheat and eggs). These amino acids are called limiting amino adds, because if a person s diet is deficient in one of them, this amino acid will limit the usefulness of the others (and will limit the extent of protein synthesis in the body), even if the others are present in what would otherwise be large enough quantities. Limiting amino acids are distinct from non-essential amino acids that the body can synthesise and are therefore sometimes used for food and animal feed enrichment. 

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