Protein quality of a high protein milled rice in rats.

DOI DOI オープンアクセス
  • MURATA Kiku
    Food and Nutrition Laboratory, Faculty of the Science of Living, Osaka City University Teikoku Women's University
  • KITAGAWA Tadao
    Food and Nutrition Laboratory, Faculty of the Science of Living, Osaka City University
  • JULIANO Bienvenido O.
    Chemistry Department. International Rice Research Institute

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説明

The use of partially destarched rice flour with the same amino acid pattern as raw rice protein, and prepared by a-anylolysis 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 18480-5-9 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.

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詳細情報 詳細情報について

  • CRID
    1390001206468632960
  • NII論文ID
    130003525968
  • DOI
    10.1271/bbb1961.42.565
    10.1080/00021369.1978.10863020
  • COI
    1:CAS:528:DyaE1cXhs1yltbw%3D
  • ISSN
    18811280
    00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • 抄録ライセンスフラグ
    使用不可

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