对提高籽粒蛋白含量和依靠扩大氨基酸数量来改善籽粒营养价值的问题有不同看法。多数认为,提高蛋白质含量而不降低其生物价值、烤制面包品质和产量,甚至在这方面有某些改善是完全可能的。但是,近年来越来越多的人认为,这方面的育种没有或根本没有前途。 There are different views on the issue of improving the grain protein content and improving the nutritional value of the grain by expanding the number of amino acids. Most believe that it is entirely possible to improve the protein content without diminishing its biological value, baking bread quality and yield even with some improvements in this area. However, in recent years more and more people think there is no or no future breeding in this area.