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KMID : 0380619710030020101
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Korean Journal of Food Science and Technology
1971 Volume.3 No. 2 p.101 ~ p.104
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Evaluation of Protein Content and Quality in Brown Rice by a Dye - binding Method
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Abstract
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The dye-binding method based on the reaction of acidic orange-G dye with basic groups of protein molecule was investigated to observe its applicability to the determination of protein, basic amino acid and lysine contents in brown rice of several high-protein rice lines.
The protein content of rice samples ranged from 7.91 io 10.53% and from 8.93 to 11.96% in terms of wet and dry bases, respectively. The correlation between dye-binding absorbance and protein content in terms of both dry and wet bases was highly significant; their correlation coefficients being -0.955^(**) and -0.975^(**), respectively. The correlation of dye-binding absorbance lysine and basic amino acids were highly significant and their correlation coefficients were similar. Dye-binding absorbance-lysine showed a lower correlation than dye-binding absorbance-protein but a higher correlation than protein-lysine.
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