Distribution of amino acids and fatty acids within the degermed brown rice kernel
1988
Song, B.H. | Kim, Y.D. | Choi, K.S. (Sunchon National Univ., Suncheon (Korea R.). Dept. of Food Science and Technology) | Kim, D.Y. (Chonnam National Univ., Kwangju (Korea R.). Dept. of Food Science and Technology) | Kim, S.K. (Dankook Univ., Seoul (Korea R.). Dept. of Food Science and Nutrition)
The degermed Japonica and J/Indica brown rices were successively milled to give 4.4%(fraction 1), 4.7%(fraction 2) and 5.9%(fraction 3) yield of flour, with the remaining as residual kernel. The amino acid composition of the protein in the milled fractions was similar, except serine and histidine. With some amino acids, particularly phenylalanine, glycine and isoleucine, differences among varieties were much greater than among fractions of the same rice. The content of lysine was the highest in fractions 1 and 2, whereas isoleucine showed the opposite trend to lysine. The first and second limiting amino acids of all fractions were lysine and threonine, respectively. No varietal differences in the distribution of fatty acids within the kernel were observed
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