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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
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Abstract

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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

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