English-Chinese/Wheat gluten proteins are poor in lysine

Because the proteins present in the wheat endosperm (gluten proteins) are particularly poor in lysine, white flours are more deficient in lysine compared with whole grains.

由于小麦胚乳（麸质蛋白）中存在的蛋白质在赖氨酸中特别差，因此与全谷物相比，白色面粉在赖氨酸中更缺乏.