Factors affecting nutritional properties of rice protein
1985
Juliano, B.O. (International Rice Research Inst., Los Banos, Laguna (Philippines). Cereal Chemistry Dept.)
Among cereal proteins, rice has one of the highest lysine content, the first limiting essential amino acid. Although par-boiling and cooking have no adverse effect on lysine content, they reduce protein digestibility but improve biological value. Some heat processing such as popping, toasting, stack burning, extrusion cooking, and puffing can reduce lysine content and nutritional value of the processed rice. Milling has little effect on the nutritional value of protein except in purple rices which have poor digestibility of brown rice. Protein distribution in the endosperm depends on brown rice protein content. Preliminary studies on brown rice from crop grown in sulfur-deficient soils showed no adverse effect on sulfur containing amino acids. No high-lysine rice mutant has been identified. Cooperative studies in preschool children on protein requirements for high-protein rice and rice-based weaning diets showed protein quality of rice may be improved by adding lysine-rich proteins particularly on animal origin at 1/3 of the dietary N.
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