贮藏对籼稻米蛋白质营养品质的影响

研究测定了华南地区有代表性的１１个早籼优质品种稻米于常温下贮藏１ａ前后蛋白质含量和氨基酸组成。用ＦＡＯ／ＷＨＯ必需氨基酸的评分模式及鸡蛋白模式作比较，计算了１１个籼稻米８种必需氨基酸的化学分，对稻米蛋白质质量进行了评价。

Effect of Storage on the Protein Nutrient Qualities of some Indica Rice Varieties

Kernels from 11 representative high quality early indica rice varieties cultivars in south china were analysed for protein contents and amino acid compositions prior and after storage under atmospheric temperature. The protein nutrient qualities of 11 indica rice varieties were evaluated by comparing with FAO/WHO and egg protein mode, and calculating the chemical scores of 8 essential amino acids. The results showed that protein content and amino acid composition and content were relatively stable, showing basically no change with the duration of storage. Protein content averaged at 10.23%, ranging from 8.80% to 13.10% with a variance coefficient 10.80%. Difference among cultivars was great. Contents of the 8 essential amino acids were significantly different among cultivars, Alternation ranges and variance coefficients of the absolute contents of the 8 essential amino acids were greater than those of their relative contents. The quality of protein also displayed significant difference among cultivars. There was a tendency that total essential amino acid content decreased with the increase of protein content. Attention should be paid on increasing the rates and contents of the essential amino acids in the proteins of rice kernels through genetic breeding.