Protein quality of a high protein milled rice in rats.

• MURATA Kiku

  Food and Nutrition Laboratory, Faculty of the Science of Living, Osaka City University Teikoku Women's University

• KITAGAWA Tadao

  Food and Nutrition Laboratory, Faculty of the Science of Living, Osaka City University

• JULIANO Bienvenido O.

  Chemistry Department. International Rice Research Institute

抄録

The use of partially destarched rice flour with the same amino acid pattern as raw rice protein, and prepared by a-anylolysis of cooked rice, permitted the comparison of the protein quality of a high (11%)-protein milled rice (IR480-5-9) with egg and Japanese milled rice (6.7% protein) in rats at identical dietary protein levels. Net protein utilization values by carcass nitrogen analysis relative to egg were 55 to 56 % for IR480-5-9 rice and 56% for the Japanese rice. Relative nutritive value of 18480-5-9 rice protein using 0, 4, 8, 12 and 15% dietary protein levels was 44 to 48% of egg as compared to 46 to 51% for the Japanese rice.

収録刊行物

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 42 (3), 565-570, 1978

  公益社団法人 日本農芸化学会

キーワード

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

詳細情報

• CRID: 1390001206468632960
• NII論文ID: 130003525968
• DOI: 10.1271/bbb1961.42.565
• COI: 1:CAS:528:DyaE1cXhs1yltbw%3D
• ISSN: 18811280
• ISSN: 00021369
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可