[Study of the biological value of rice groats proteins]

The content of essential amino acids in the total rice protein and its fractions was determined; the degree to which the in vitro protein and starch are liable to be charged by enzymes was studied and also the biological value of the total protein and its fractions underwent appraisal by using the Tetrahymena pyriformis W. as a test organism. As to the amino acids content the protein fractions differ from one another, with lysine level in albumin amounting to 4.07, globulin--2.46, prolamine--0.88 and gluteline--3.15 per cent. Because of a low prolamine content of 1.9 per cent, the biological value of rice is greater than that of other cereals. Following heat treatment the lysine and methionine levels go down by 7 and 6 per cent, respectively, while the degree of the proteins and starch hydrolysis---increases. The hydrolysis of starch forming part of the milled rice results in a greater accessibility of proteins to the action of proteolytic enzymes. The relative nutritional value correlates with the lysine content.