ACTA ALIMENTARIA VOL. 21 (An International Journal of Food Science, 1992)

1992 / 3-4. sz. - EL-KADY, A. A.-EL-HISSEWY, A. A.-SIMON-SARKADI, L.: A correlation study between protein content and some physical traits of rice grain with the amino acids composition

Table 2 Protein and amino acids composition of some Egyptian rice varieties in 1989 and 1990 seasons (g per 16.8 gN) G roup Japonica Indica Giz*171 Giza 172 Giza 176 Giza 181 IR 28 IR 19743 Giza 175 1989 1990 1989 l"0 1989 1990 1989 1990 1989 1990 1989 1990 1989 1990 Indica/Japonica Essential amino acids Leucine 9.54 11.73 . 8.24 9.43 6.86 7.73 7.84 7.76 8.90 7.35 4.54 9.42 8.48 8.88 Isoleucine 4.25 9.33 3.69 4.00 - 3.10 2.88 3.30 4.46 3.54 3.37 3.04 3.49 4.22 3.48 Lysine 5.70 7.60 3.59 7.57 2.62 4.24 3.38 4.32 2.24 4.10 2.69 4.30 3.55 4.83 Methionine -t-cystine 2.41 4.93 2.52 3.86 2.76 3.79 2.69 4.73 4.25 4.10 2.70 3.03 2.90 3.93 Phenylalanine + tyrosine 10.80 13.74 8.08 9.00 8.31 9.24 9.22 9.05 10.58 8.44 9.80 10.12 9.28 11.68 Threonine 5.08 5.47 3.88 4.00 4.05 3.03 4.05 3.92 3.90 3.37 3.45 4.19 4.33 3.82 Valine 6.33 8.53 5.38 4.71 4.56 4.70 5.10 5.68 5.06 4.82 4.66 5.70 5.77 5.73 Tryptophan 1.28 1.66 1.24 1.86 1.29 1.55 1.95 1.70 1.80 1.41 1.76 1.33 1.64 1.25 Non-essential amino acids Alanine 6.58 8.40 4.86 4.86 4.99 5.15 5.48 5.54 5.86 5.78 4.80 5.58 5.18 6.18 Arginine 10.12 12.20 7.63 10.00 7.22 8.79 7.52 7.84 7.80 7.95 7.31 8.37 6.67 10.11 Aspartic acid 14.04 16.53 10.22 11.71 12.32 9.39 13.08 10.14 15.06 10.12 11.08 9.42 10.47 11.57 Glutamic acid 22.83 31.60 21.85 18.57 17.68 20.91 19.81 22.43 22.24 18.07 18.07 21.40 23.27 22.70 Glycine 4.96 8.13 4.29 3.86 4.55 4.85 4.59 4.05 4.85 3.74 3.81 4.42 4.89 5.51 Histidine 3.99 4.53 3.86 4.14 2.63 2.27 2.67 2.30 2.81 2.53 2.65 2.21 2.96 2.70 Proline 5.07 7.60 4.03 5.29 3.96 4.70 4.38 4.46 4.82 4.94 4.43 4.65 4.55 4.94 Serine 7.67 8.53 3.85 6.29 4.72 5.00 4.56 6.07 5.43 5.42 4.73 5.23 3.38 6.29 Protein content (%) 6.28 7.50 7.18 7.00 6.30 6.60 7.70 7.40 8.49 8.31 8.70 10.10 8.37 8.90

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