Difference of Phytic Acid Content and its Relation to Four Protein Composition Contents in Grains of

• 出 处: Rice Science
• 发表日期: 2007年04期
• 关键词: Jiangsu brown genotype Hangzhou albumin nutritional ranged breeding flour wheat

Twenty-nine japonica rice varieties collected from Jiangsu and Zhejiang Provinces, China were planted in Hangzhou, China, to investigate the phytic acid content in brown rice and its frequency distribution as well as the correlation among the contents of phytic acid, total protein and four protein compositions in brown rice. The phytic acid content in brown rice ranged from 0.699% to 1.034%, with a mean of 0.868% for the 29 tested rice varieties. Xiushui series rice varieties generally exhibited lower phytic acid level than Wuyujing and Huai series rice varieties. A rough normal distribution, with a mean of 8.722%, was observed for the total protein contents in the tested varieties. Of the four protein compositions, the glutelin, globulin and albumin contents had larger coefficient of variation than the prolamin content, although the difference in prolamin content was genotype-dependent. No significant correlation was found between the phytic acid and four protein composition contents, whereas the total protein content was significantly and positively related to the glutelin content in brown rice.

Twenty-nine japonica rice strains collected from Jiangsu and Zhejiang Provinces, China were planted in Hangzhou, China, to investigate the phytic acid content in brown rice and its frequency distribution as well as the correlation among the contents of phytic acid, total protein and four protein compositions in brown rice. The phytic acid content in brown rice ranged from 0.699% to 1.034%, with a mean of 0.868% for the 29 tested rice varieties. Xiushui series rice varieties generally exhibited lower phytic acid level than Wuyujing and Huai series rice varieties of the total protein contents in the tested varieties. of the four protein compositions, the glutelin, globulin and albumin contents had larger coefficient of variation than the prolamin content, although the difference in prolamin content was genotype-dependent. No significant correlation was found between the phytic acid and four protein composition contents, whereas the total protein content was significantly and positively related to the glutelin content in brown rice.