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KMID : 0380619780100040371
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 4 p.371 ~ p.375
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Studies on Amino Acid Composition of Korean Foods(Ⅰ)
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전승규/Chun, Sung Kyu
김을상/박훈/임경자/Kim, Eul Sang/Park, Hoon/Im, Kyung Ja
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Abstract
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The analysis on the amino acid composition of rice varieties including one Japonica line(Jinheung) and five other Indica-Japonica breedings (Tongil, Suwon, Iri, Ushin, Milyang) recommended to raise, have been carried out to evaluate the quality and quantity of protein of them.
1) The protein contents of 5 breedings showing higher than 8.16% of Jinheung were 9.63% in 23-Milyang, 9.45% in 326-Iri, 9.36% in 264-Suwon, 8.88% of Ushin and 8.77 of Tongil.
2) The gram of total essential amino acid per gram of total nitrogen (E/T ratio) have been 2.11 in Iri, 2.10 in Tongil, 2.04 in Suwon, 2.01 in Ushin, 1.92 in Milyang and 1.83 in Jinheung.
3) The chemical scores of proteins (A/E) were 84.8 in Tongil, 83.2 in Suwon, 80.8 in Ushin, 78.4 in Iri, 89.5 in Milyang and 94.9 in Jinheung.
4) The most limiting amino acid in Jinheung was isoleucine, while that in Tongil, Suwon, Ushin, Iri and Milyang was lysine.
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