Nutrient Content and Distribution in Milling Fractions of Rice Grain

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dc.creatorResurrection, Adoration P.
dc.creatorJuliano, Bienvenido O.
dc.creatorTanaka, Yonemi
dc.date1979-05
dc.date2024-12-19T12:56:28Z
dc.date2024-12-19T12:56:28Z
dc.date.accessioned2026-06-27T04:13:48Z
dc.descriptionNutrient content and distribution in a low‐protein (7.5%) rice and a high‐protein (10.8 %) rice were studied by analysing successive abrasive milling fractions of brown rice. Non‐starch constituents decreased from the surface to the centre of the grain in both rices, except that the highest protein fraction in high‐protein rice was the sub‐aleurone layer. Starch and amylose contents of starch increased progressively from the surface to the centre of the grain and were lower in high‐protein grain. Although this low‐protein rice had lower total ash content than the high‐protein rice, other samples of the same low‐protein rice had comparable ash content to the high‐protein rice. Glutelin accounted for 87–93% of milled rice protein. Protein and protein bodies of the sub‐aleurone layer and inner endosperm have similar amino‐grams, and electrophoretic patterns using analytical and SDS‐polyacrylamide disc gels.
dc.identifierhttps://hdl.handle.net/10568/166610
dc.identifier.urihttp://hdl.handle.net/123456789/25863
dc.languageen
dc.publisherWiley
dc.sourceResurrection, Adoration P.; Juliano, Bienvenido O. and Tanaka, Yonemi. 2006. Nutrient Content and Distribution in Milling Fractions of Rice Grain. J Sci Food Agric, Volume 30 no. 5 p. 475-481
dc.subjectnutrient content
dc.subjectmilling fractions
dc.subjectgrain
dc.titleNutrient Content and Distribution in Milling Fractions of Rice Grain
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)