Work

Properties of Whole and Undigested Fraction of Protein Bodies of Milled Rice

Year: 1978

Type: article

Abstract: Protein bodies (PB) were prepared from IR480-5-9 (10.5 % protein) milled rice by destar ching the cooked rice flour with crystalline bacterial a-amylase.Corresponding PB from raw rice prepared by treatment with analytical grade glucoamylase were more susceptible to pepsin digestion than PB from cooked rice.The undigested residue from pepsin digestion of both cooked and raw rice PB and preparations of fecal protein particles from man and rat on an IR480-5-9 cooked milled rice diet represented the core of PB.The core protein was poorer in lysine and had lower mol.wt. subunits than whole PB protein.The pepsin-digested PB preparations had higher fat content than whole PB preparation.Endosperm protein of rice exists mainly as protein bodies (PB) 1-4 ƒÊm in size between the compound starch granules.'>Most of the PB remain intact after cooking.'}Japanese

Source: Agricultural and Biological Chemistry

DOI: 10.1080/00021369.1978.10863302

Authors: Yonemi Tanaka, Resurreccion Adoracion, Bienvenido O. Juliano, Donald B. Bechtel

Institutions: International Rice Research Institute, United States Department of Agriculture, Center for Grain and Animal Health Research

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: Durham University, National Institutes of Health