Comparative Protein Digestibility in Growing Rats of Cooked Rice and Protein Properties of Indica and Japonica Milled Rices |
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| Institution: | 1. Danish Institute of Animal Science, Department of Nutrition, Research Centre Foulum, DK-8830, Tjele, Denmark;2. Philippine Rice Research Institute, Maligaya, 3119, Muñoz, Nueva Ecija, Philippines;3. University of the Philippines Los Baños, Biochemistry Laboratory, Institute of Plant Breeding, 4031 College, Laguna, Philippines;4. Philippine Rice Research, Institute Los Baños, 4031 College, Laguna, Philippines;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China;1. Arthritis Unit, Rheumatology Department, Hospital Clínic, IDIBAPS, Villarroel, 170, 08036 Barcelona, Spain;2. Radiology, Musculoskeletal Section, Hospital Universitari Bellvitge, Barcelona, Spain;3. Department of Statistics, Scienco Klinico, Barcelona, Spain;4. Rheumatology Department, Hospital 12 de Octubre, Instituto de Investigación 12 de Octubre, Madrid, Spain;1. Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China;2. Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China;1. U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Composition and Methods Development Laboratory, Beltsville, MD 20705, USA;2. U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Diet, Genomics, and Immunology Laboratory, USA;1. Department of Animal Science, South Dakota State University, Brookings, SD 57007, USA;2. Canadian Bio-Systems Inc., Calgary, Alberta T2C 0J7, Canada |
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| Abstract: | College,Laguna, Philippines.Received 1 ABSTRACT Eight indica and japonica milled rices with low amylose content and low starch gelatinisation temperature were analysed for cooked rice energy and N balance in growing rats and for protein properties. Digestible energy values were similar. Japonica rices Koshihikari and Sasanishiki had higher true digestibility (TD) and net protein utilisation in rats than indica rices IR24 and PR23383-15. Similar results were obtained from in vitro proteolysis. High TD of cooked rices was not significantly correlated with low prolamin content in raw rice and with low waxy gene product (protein bound to starch granule) but was significantly correlated with low cysteine content in protein and with low denatured prolamin content in cooked rice. In two pairs of cooked waxy milled rices, which are devoid of waxy gene product, japonica rice still tended to show higher rat TD and in vitro protein digestibility than indica rice, consistent with lower cysteine content in japonica protein. |
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