Analysis of Composition and Nutritional Value of Rice Bran Protem

摘要：

The study used rice bran protein as test materiales, and conducted a comprehensive analysis of the composition and nutritional value of rice bran protein by Osborne fraction procedure and amino acid analysis. The results showed that the rice bran protein was mainly composed of albumin and globulin, containing a variety of amino acids essential for human life, and the amino acid featured comprehensive composition with appropriate proportions, in which hydrophobic amino acids had higher contents. Rice bran protein had an amino acid score of 79.5 and biological value of 76, and was one of the highquality protein sources.

关键词： Rice bran protein Osborne fraction amino acid analysis nutritional value

作者: Yuyan Zheng Yanxin Fu Xinhua Li Jie Zeng Haiyan Gao

作者单位: College of Food Science Shenyang Agricultural University Shenyang, China College of Food Science Henan Institute of Science and Technology Xinxiang, China

会议类型: 国际会议

会议名称: The 2012 International Conference of Agricultural Engineering and Food Engineering(2012年国际农业工程与食品工程学术会议 ICAE 2012)

会议地点: 哈尔滨

会议语种:英文

页码: 918-921

在线出版日期: 2012-06-16（万方平台首次上网日期，不代表论文的发表时间）