| Difference of Phytic Acid Content and its Relation to Four Protein Composition Contents in Grains of Twenty-nine japonica Rice Varieties from Jiangsu and Zhejiang Provinces, China |
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| 作者姓名： | WU Wei CHENG Fang-min LIU Zheng-hui WEI Ke-su |
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| 作者单位： | 1 Seed Management Station of Zhejiang Province，Hangzhou 310020，China; 2 Institute of Crop Sciences，Zhejiang University，Hangzhou 310029，China; 3Department of Agronomy，Nanjing Agricultural University，Nanjing 210095，China |
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| 摘 要： | Twenty-nine japonica rice varieties collected from Jiangsu and Zhejiang Provinces, China were planted in Hangzhou, China, to investigate the phytic acid content in brown rice and its frequency distribution as well as the correlation among the contents of phytic acid, total protein and four protein compositions in brown rice. The phytic acid content in brown rice ranged from 0.699% to 1.034%, with a mean of 0.868% for the 29 tested rice varieties. Xiushui series rice varieties generally exhibited lower phytic acid level than Wuyujing and Huai series rice varieties. A rough normal distribution, with a mean of 8.722%, was observed for the total protein contents in the tested varieties. Of the four protein compositions, the glutelin, globulin and albumin contents had larger coefficient of variation than the prolamin content, although the difference in prolamin content was genotype-dependent. No significant correlation was found between the phytic acid and four protein composition contents, whereas the total protein content was significantly and positively related to the glutelin content in brown rice.
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| 关 键 词： | 蛋白质含量 营养品质 稻子 蛋白质组成 |
| 收稿时间： | 2007-06-04 |
| 修稿时间： | 2007-07-20 |
Difference of Phytic Acid Content and its Relation to Four Protein Composition Contents in Grains of Twenty-nine japonica Rice Varieties from Jiangsu and Zhejiang Provinces, China |
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| WU Wei CHENG Fang-min LIU Zheng-hui WEI Ke-su.Difference of Phytic Acid Content and its Relation to Four Protein Composition Contents in Grains of Twenty-nine japonica Rice Varieties from Jiangsu and Zhejiang Provinces, China[J].Rice science,2007,14(4):311-314. |
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| Authors: | WU Wei CHENG Fang-min LIU Zheng-hui WEI Ke-su |
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| Institution: | 1. Food Technology, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat 80161, Thailand;2. Physics, School of Science, Walailak University, Nakhon Si Thammarat 80161, Thailand;1. Division of Molecular Biology and Biotechnology, ICAR-National Bureau of Fish Genetic Resources, Lucknow 226 002, Uttar Pradesh, India;2. AMITY Institute of Biotechnology, AMITY University Uttar Pradesh, Lucknow Campus, Lucknow 226 028, India;1. Lappeenranta University of Technology, LUT Chemistry, Laboratory of Green Chemistry, Sammonkatu 12, FI-50130 Mikkeli, Finland;2. Colleges of Chemistry & Chemical Engineering, Hunan Normal University, China;3. University of Jyväskylä, Department of Chemistry, Laboratories of Inorganic and Analytical Chemistry, P.O. Box 35, FI-40014 Jyväskylä, Finland;4. Department of Environmental Science, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland |
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| Abstract: | Twenty-nine japonica rice varieties collected from Jiangsu and Zhejiang Provinces, China were planted in Hangzhou, China, to investigate the phytic acid content in brown rice and its frequency distribution as well as the correlation among the contents of phytic acid, total protein and four protein compositions in brown rice. The phytic acid content in brown rice ranged from 0.699% to 1.034%, with a mean of 0.868% for the 29 tested rice varieties. Xiushui series rice varieties generally exhibited lower phytic acid level than Wuyujing and Huai series rice varieties. A rough normal distribution, with a mean of 8.722%, was observed for the total protein contents in the tested varieties. Of the four protein compositions, the glutelin, globulin and albumin contents had larger coefficient of variation than the prolamin content, although the difference in prolamin content was genotype-dependent. No significant correlation was found between the phytic acid and four protein composition contents, whereas the total protein content was significantly and positively related to the glutelin content in brown rice. |
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| Keywords: | rice phytic acid content protein content protein compositions nutritional quality relationship analysis |
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