乳酸菌によるアミノ酸定量法の研究 (第2報)
白米及米胚芽のアミノ酸構成について
1953 年 10 巻 6 号 p. 171-178
詳細
1953 年 10 巻 6 号 p. 171-178
Rice white and germ were assayed microbiologically by 1cc micromethod devise 1 by the anthor as described in the Ist report. The contents of 13 amino acids were dertermined and the relative compositions were compared with that of casein.
Rice white was far inferior in the content of lysine, a little inferior in leucine, isoleucine, threonine, tryptophan and methionine, was superior in arginine, histidine and valine as compared with casein.
Rice germ was equivalent to casein in amino acid composition It was somewhat superior in the content of arginine and lysine, inferior in leucine, proline and asparatic acid, As a whole, rice germ was superior to wheat germ, and one of excellent prot ins.
