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STUDY ON THE COMPOSITION OF PROTEIN AND AMINO ACID IN BROWN RICE OF EARLY PADDY VARIETIES

Yimei Zheng, Lin Ping Zheng, Xu Fubao, Dong Bangbing, Hua Ping

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Abstract

Objective: To study the content and composition of protein and amino acids of early peddy brown rice. Methods: 12 varieties of early paddy planted in Anhui province were selected. The nutritional value of protein in different early paddy brown rice was evaluated by chemical analysis methods. Results: The average content of protein was 9.19%. Glutelin was the major protein (76.70%), albumin the second ( 11.80%) and prolamine as low as 4.30%. According to the amino acid composition, those brown rice were rich in GLU,ASP,ARG,and LEU and low in CYS, MET, HIS and TRP. The ratio of essential amino acid to total amino acid was above 55%. Lysine and threonine were the first and second limiting amino acids. Conclusion: Compared with FAO/WHO pattern, the protein quality of early paddy brown rice was high because of its better amino acid composition.

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What this paper is about

Objective: To study the content and composition of protein and amino acids of early peddy brown rice. Methods: 12 varieties of early paddy planted in Anhui province were selected. The nutritional value of protein in different early paddy brown rice was evaluated by chemical analysis methods. Results: The average content of protein was 9.19%. Glutelin was the major protein (76.70%), albumin the second ( 11.80%) and prolamine as low as 4.30%. According to the amino acid composition, those brown rice were rich in GLU,ASP,ARG,and LEU and low in CYS, MET, HIS and TRP. The ratio of essential amino acid to total amino acid was above 55%. Lysine and threonine were the first and second limiting amino acids. Conclusion: Compared with FAO/WHO pattern, the protein quality of early paddy brown rice was high because of its better amino acid composition.

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Available abstract

Objective: To study the content and composition of protein and amino acids of early peddy brown rice. Methods: 12 varieties of early paddy planted in Anhui province were selected. The nutritional value of protein in different early paddy brown rice was evaluated by chemical analysis methods. Results: The average content of protein was 9.19%. Glutelin was the major protein (76.70%), albumin the second ( 11.80%) and prolamine as low as 4.30%. According to the amino acid composition, those brown rice were rich in GLU,ASP,ARG,and LEU and low in CYS, MET, HIS and TRP. The ratio of essential amino acid to total amino acid was above 55%. Lysine and threonine were the first and second limiting amino acids. Conclusion: Compared with FAO/WHO pattern, the protein quality of early paddy brown rice was high because of its better amino acid composition.

Key concepts: Glutelin, Brown rice, Amino acid, Essential amino acid, Protein quality, Composition (language), Lysine, Rice protein

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STUDY ON THE COMPOSITION OF PROTEIN AND AMINO ACID IN BROWN RICE OF EARLY PADDY VARIETIES — Research Paper | ScholarLens