Effect of parboiling and milling process on amino acids content and biological evaluation of rice protein (Record no. 42549)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02564cab a2200337Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u187599 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 101208s2006 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART MUJAS V31 NO5 31 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abd El-Hady Sahar R. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Mansoura University journal of agricultural sciences, 2006 v. 31 (5) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Effect of parboiling and milling process on amino acids content and biological evaluation of rice protein |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير عمليتى الغلى والضرب والتبييض على الأحماض الأمينية والتقييم البيولوجى لبروتينات الأرز. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.2973-2981. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Rice variety Sakha 104 (Japonica) was parboiled to study the effect of parboiling and milling processing on amino acids content and protein quality of all rice samples. The obtained results showed that most of the amino acids content of rice samples (Sakha 104 variety) were decline as a function of parboiling process. On the other hand, special amino acids such as lysine, threonine, alanine and glycine were increased as a result of parboiling. In addition, milled rice protein has a lower lysine content than that of brown rice protein. Lysine was found to be the first limiting indispensable amino acids in all rice samples (Sakha 104 variety). Corrected protein efficiency ratio was 2.19 for brown rice. 2.35 for parboiled brown rice. 2.14 for white rice and 2.28 for parboiled white rice as compared to 2.5 for casein. The net Protein retention (NPR) was highest for casein (3.25). followed by parboiled brown rice (3.12) and least f& white rice (2.95). &par& digestibility was varied according to the treatments used (Sakha 104 variety).Furthermore. parboiling process helped-to increase the protein digestibility of the different rice samples of (Sakha 104 variety). Furthermore, apparent digestibility of white rice was higher than that of brown rice protein. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Rice |
| General subdivision | Quality. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Rice, Parboiled. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Rice |
| General subdivision | Milling. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Rice |
| General subdivision | Evolution. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Amino acids. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | rice protein. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Zein, Ragga I. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abd El-Rassol, E. A. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Mansoura University Journal of Agricultural Sciences. |
| Related parts | 2006.v.31(5) |
| International Standard Serial Number | 1110-0346 |
| Control subfield | nnas |
| Record control number | u182197 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2006/MUJAS/3106/5/2973.pdf">http://nile.enal.sci.eg/EALE/2006/MUJAS/3106/5/2973.pdf</a> |
| Public note | Full text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.