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KMID : 0903519870300020141
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1987 Volume.30 No. 2 p.141 ~ p.146
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Physico - Chemical Properties of Japonica and J/Indica Brown Rice
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Abstract
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Chemical compositions of Japonica and J/Indica brown rices were compared. No significant differences were noted for amino acid composition of brown rice among varieties. The first and second limiting amino acids of brown rice were lysine and isoleucine, respectively. The major fatty acids of brown rice were palmitic, oleic and linoleic acid, which comprised of 96% of total fatty acid. The contents of saturated fatty acids were lower in Japonica varieties. The average value of calcium over phosphorus was 0.052.
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