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http://dx.doi.org/10.3746/jkfn.2003.32.8.1385

Amino Acid Composition of Milled and Brown Rices  

김미숙 (단국대학교 식품영양학과)
정진일 (단국대학교 식품영양학과)
정윤화 (단국대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.8, 2003 , pp. 1385-1389 More about this Journal
Abstract
The objectives of this study were to analyze amino acid composition of brown and milled rice of five varieties (Kwngan, Daean, Daejin, Sura, Hwaseong) and to evaluate their protein quality by several chemical scores. The protein contents of brown rice ranged from 6.7 to 8.0% and those of milled rice ranged from 6.1 to 7.5%. Daejin showed the highest protein contents in brown and milled rice among five rice varieties. Glx (glutamate + glutamine), Asx (asparagine + aspartic acid), arginine, leucine and valine were dominant amino acids in brown and milled rices and the most limiting amino acid was lysine. Ratios of essential amino acids to total amino acids were 36.8∼38.3% in brown rice and 35.8∼37.7% in milled rice. Protein scores were 76.4 to 79.6 in brown rices and 66.9 to 77.9 in milled rices, respectively. Chemical scores ranged from 60.7 to 63.2 in brown rices and from 55.5 to 62.4 in milled rices, respectively. The first limiting amino acid was lysine, the second threonine, and the third isoleucine in chemical scores.
Keywords
milled rice; brown rice; protein; amino acid; chemical score;
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Times Cited By KSCI : 1  (Citation Analysis)
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