Comparison Between Nutritional Value of Rice and Wheat Proteins

Murata, Kiku; Yamamoto, Kimiko; Ikeda, Kimiko; Tanaka, Yoshiko

doi:10.4327/jsnfs1949.24.355

Cited by 5 publications

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“…Rice is the major cereal crop in Asian countries and is a staple food for almost 50% of the world population. The nutritional quality of rice proteins is considered to be better than that of wheat proteins (Murata et al 1973), and is comparable with meat and milk proteins if the rice proteins are supplemented with two limiting amino acids, lysine and threonine (Chang et al 1986). However, the protein content of rice, which is usually 6-10%, is too low to be adequate for young children, for whom a protein content of 20-25% is recommended (Hansen et al 1981).…”

Section: Discussionmentioning

confidence: 99%

Expression of a bi-functional and thermostable amylopullulanase in transgenic rice seeds leads to autohydrolysis and altered composition of starch

et al. 2005

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Overexpression of bacterial-derived starch metabolic enzymes in plant starch storage organs represents a valuable strategy for improving starch quality, bioprocessing and nutritional value. Transgenic rice seeds producing a thermostable and bifunctional starch hydrolase, amylopullulanase (APU) from Thermoanaerobacter ethanolicus 39E, were generated. Starch in these seeds could be hydrolyzed with optimal temperatures between 85 and 95 °C, which resulted in complete conversion of starch into soluble sugars and production of protein-enriched flour within a few hours. By expressing various levels of APU, rice seeds containing reduced amounts of amylose, which is an important factor affecting starch quality, were obtained without a significant impact on grain yield. Elevation in granule-bound pullulanase activity correlates with the reduction of amylose in developing APU-containing rice seeds. APU was found to be localized within amyloplasts and in cell walls, which could be the result of overexpression of APU with a signal peptide. This study establishes novel approaches to alter starch properties, accelerate bioprocessing of starch and production of protein-enriched flour from rice seeds, and could significantly impact the industrial and food uses of cereals.

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Section: Discussionmentioning

confidence: 99%

Expression of a bi-functional and thermostable amylopullulanase in transgenic rice seeds leads to autohydrolysis and altered composition of starch

et al. 2005

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“…RICE is the main grain grown in Asian countries and is a staple food for many millions. Investigators have evaluated the nutritional quality of rice with special reference to rice protein (Kardjati, 1976;Murata et al, 1973;Rosenberg et al, 1959). Generally, the protein content of rice is too low (610% among varieties) to be adequate for young children, where a protein content of 20-25 caloric % has been recommended.…”

Section: Introductionmentioning

confidence: 99%

Mass Production Method for Rice Protein Isolate and Nutritional Evaluation

Morita

Kiriyama

1993

Journal of Food Science

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Production of RPIWe developed a method for mass production of rice protein isolate (RPI) and evaluated its nutritional quality in rats. To obtain thick slurry, rice flour was mixed with a 0.6% Termamyl 12OL-solution (1:2, w/v) at room temperature (-23°C). The slurry was heated at 97°C for 2 hr with stirring. Gelatinization and liquefaction occurred simultaneously. RPI obtained by filtration and washing with boiling water, was more than 90% pure protein (dry matter basis). It also contained 6.4% dietary fiber, 1.3% ash, and 1.1% carbohydrate. RPI diets (40-50%) allowed the maximum growth in rats comparable to that with 25% casein diet.The general scheme for preparation of RPI is displayed in Fig. 1. To obtain thick slurry, 5 kg of rice flour were mixed with 1OL of distilled water containing 0.6% Termamyl 120L at room temperature (~23°C) and the mixture was vigorously stirred with a motor-driven propeller shaft until the rice flour completely dispersed. Then the mixture was indirectly heated in a boiling water bath and maintained at 97°C for 2 hr (usually reached 97°C within 45 min). Gelatinization and digestion of starch simultaneously occurred. After digestion, the mixture was vacuum filtered through cheesecloth. The precipitate was washed three times with 5L of boiling water to remove sugar syrup and remaining enzyme. The precipitate was washed three times with 5L ethanol (99%) and dried in air at room temperature (=23"C). The preparation was labelled RPI.

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“…Rice proteins generally are limiting in lysine and threonine, with lysine being the first limiting amino acid. The nutritional quality of rice proteins has been reported to be better than that of wheat proteins (Murata et al, 1973). Protein nutritional values of rice may be improved by supplementation with limiting amino acids or by complementation with legumes (Desai et al, 1970;Kardjati, 1976).…”

Section: Introductionmentioning

confidence: 99%

Production and Nutritional Evaluation of High‐Protein Rice Flour

Chang

Lee

Brown

1986

Journal of Food Science

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Optimal processing conditions for the production of high-protein rice flour from two rice varieties were determined. Gelatinized rice flour slurry was treated with 0.25 mg a-amylase per milliliter of slurry at 60°C for 90 min. The hydrolyzed starch was removed by centrifugation. The precipitated paste was then freeze-dried to yield high-protein rice flour which had 38% protein. The amino acid composition of the high-protein rice flour was similar to that of the dehulled rice flour. The protein efficiency ratio of the high-protein rice flour was 2.17. Supplementation with limiting amino acids, lysine and threonine, or with a laboratory-prepared freeze-dried soy isolate increased protein efficiency ratios above that of casein.

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Comparison Between Nutritional Value of Rice and Wheat Proteins

Cited by 5 publications

References 0 publications

Expression of a bi-functional and thermostable amylopullulanase in transgenic rice seeds leads to autohydrolysis and altered composition of starch

Expression of a bi-functional and thermostable amylopullulanase in transgenic rice seeds leads to autohydrolysis and altered composition of starch

Mass Production Method for Rice Protein Isolate and Nutritional Evaluation

Production and Nutritional Evaluation of High‐Protein Rice Flour

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