ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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 α-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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb11156.x
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