Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-29T19:28:27.445Z Has data issue: false hasContentIssue false
  • English
  • Français

Digestibility of proteins of the histological components of cooked and raw rice

Published online by Cambridge University Press:  09 March 2007

J. Howard Bradbury ,
J. Grant Collins  and
N. A. Pyliotis
J. Howard Bradbury
Affiliation:
Chemistry Department, Australian National University, Canberra, ACT 2600, Australia
J. Grant Collins
Affiliation:
Chemistry Department, Australian National University, Canberra, ACT 2600, Australia
N. A. Pyliotis
Affiliation:
Chemistry Department, Australian National University, Canberra, ACT 2600, Australia
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The aleurone layer, grain coat and embryo which constitute rice bran are rich in vitamins, lipids, protein and lysine compared with the endosperm (milled rice).

2. A method was developed to measure the in vitro protein digestibility of raw and cooked brown rice and their histological components.

3. The protein digestibility of cooked endosperm by the in vitro method agreed with that of other workers using in vivo techniques.

4. The protein digestibility of the aleurone layer and grain coat from raw rice was only 25% but increased to 65% from cooked rice, due to disruption of the cellulosic cell walls at 100°, which was shown by electron microscopy.

5. The decreased protein digestibility due to cooking was not the result of formation of ε-lysyl–γ-glutamyl isopeptide cross-links, but may be due to formation of a cystine-rich core that is resistant to proteases.

6. The protein digestibility of cooked brown rice was approximately the same as that of cooked milled rice, hence it is advantageous for those for whom rice is a staple food to consume brown rather than milled rice.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 52 , Issue 3 , November 1984 , pp. 507 - 513
Copyright
Copyright © The Nutrition Society 1984

References

REFERENCES

Akeson, W. R. & Stahman, M. A. (1964). Journal of Nutrition 83, 257–261.CrossRefGoogle Scholar
Bjarnason, J. & Carpenter, K. J. (1969). British Journal of Nutrition 23, 859–868.CrossRefGoogle Scholar
Bjarnason, J. & Carpenter, K. J. (1970). British Journal of Nutrition 24, 313–329.CrossRefGoogle Scholar
Bradbury, J. H. & Collins, J. G. (1982). Cereal Chemistry 59, 159–162.Google Scholar
Bradbury, J. H., Collins, J. G. & Pyliotis, N. A. (1980 a). Cereal Chemistry 57, 133–137.Google Scholar
Bradbury, J. H., Collins, J. G. & Pyliotis, N. A. (1980 b). Cereal Chemistry 57, 343–346.Google Scholar
Buchanan, R. A. & Byers, M. (1969). Journal of the Science of Food and Agriculture 20, 364–367.CrossRefGoogle Scholar
Büchmann, N. B. (1979). Journal of the Science of Food and Agriculture 30, 583–589.CrossRefGoogle Scholar
Cagampang, G. B., Perdon, A. A. & Juliano, B. O. (1976). Phytochemistry 15, 1425–1429.CrossRefGoogle Scholar
Collins, J. G. (1981). Proteins and lipids of rice and an NMR study of the chemical structure of oligosaccharides. PhD Thesis, Australian National University.Google Scholar
Davenport, H. W. (1961). Physiology of the Digestive Tract. Chicago: Year book Medical Publishers Inc.Google Scholar
Eggum, B. O., Ressurreccion, A. P. & Juliano, B. O. (1977). Nutrition Reports International 16, 649.Google Scholar
Ford, J. E. & Salter, D. N. (1966). British Journal of Nutrition 20, 843–860.CrossRefGoogle Scholar
Hsu, H. W., Vavak, D. L., Satterlee, L. D. & Miller, G. P. (1977). Journal of Food Science 42, 1269–1273.CrossRefGoogle Scholar
Juliano, B. O. (1972). In Rice Chemistry and Technology, Chap. 2 [ Houston, D. F., editor].St Paul, MN, USA: American Association of Cereal Chemists.Google Scholar
Maclean, W. C., Klein, G. L., de Romana, G. L., Massa, E. & Graham, G. C. (1978). Journal of Nutrition 108, 1740–1747.CrossRefGoogle Scholar
Pereira, S. M., Begum, A. & Juliano, B. O. (1981). Qualitas Plantarum – Plant Foods for Human Nutrition 31, 97–108.CrossRefGoogle Scholar
Pisano, J. J., Finlayson, J. S. & Peyton, M. P. (1969). Biochemistry 8, 871–876.CrossRefGoogle Scholar
Rinderknecht, H., Renner, J. G., Douglas, A. P. & Adham, N. F. (1978). Gastroenterology 75, 1083–1089.CrossRefGoogle Scholar
Roxas, B. V., Intengan, C. L. & Juliano, B. O. (1979). Journal of Nutrition 109, 832–839.CrossRefGoogle Scholar
Saunders, R. M., Connor, M. A., Edwards, R. H. & Kohler, G. O. (1972). Cereal Chemistry 49, 436–442.Google Scholar
Sawai, H. & Morita, Y. (1968). Agricultural and Biological Chemistry 32, 76–80.Google Scholar
Tanaka, Y., Ressurreccion, A. P., Juliano, B. O. & Bechtel, D. B. (1978). Agricultural and Biological Chemistry 42, 2015–2023.Google Scholar
Waibel, P. E. & Carpenter, K. J. (1972). British Journal of Nutrition 27, 509–515.CrossRefGoogle Scholar