Protein Quality of a High Protein Milled Rice in Rats
- 1 March 1978
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 42 (3) , 565-570
- https://doi.org/10.1080/00021369.1978.10863020
Abstract
The use of partially destarched rice flour with the same amino acid pattern as raw rice protein, and prepared by α-amylolysis 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 1R480-5-9 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.This publication has 6 references indexed in Scilit:
- Protein Quality of High Protein Rice Obtained by Spraying Urea on Leaves before HarvestAgricultural and Biological Chemistry, 1977
- Nutritional quality of rice protein compared with whole egg protein.Journal of Nutritional Science and Vitaminology, 1977
- Changes in salt-soluble proteins of rice during grain developmentPhytochemistry, 1976
- Higher protein content from nitrogen fertiliser application and nutritive value of milled-rice proteinJournal of the Science of Food and Agriculture, 1975
- Determination of the relative nutritive value of proteins. Factors affecting precision and validityJournal of Agricultural and Food Chemistry, 1968
- Observations on Protein Digestion in VivoJournal of Nutrition, 1958