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测定了取自11个省的17个品种的稻米共21个糙米样品的蛋白质、赖氨酸和蛋氨酸的含量,以观察不同品种和产地稻米蛋白质中赖氨酸和蛋氨酸含量范围及其含量与蛋白质含量的关系。结果表明,稻米的赖氨酸及蛋氨酸含量分别为0.244～0.3149/100g食物和0.113～0.188g/100g食物,其含量随稻米蛋白质含量增加而增加(r=0.858,p<0.01和r=0.780,p<0.01)。但如以蛋白质为基础计算,则稻米蛋白质(以16gN计)中赖氨酸和蛋氨酸含量分别为3.21～3.76％和1.63～2.06％。其中赖氨酸含量与稻米蛋白质含量呈负相关关系(r=-0.492,P<0.05,而蛋氨酸含量与蛋白质含量无相关关系。作者认为育种学家在培育优良稻米品种时,在注意稻米蛋白质含量的同时,如也对蛋白质中赖氨酸含量给予应有的重视,将有利于提高大米蛋白质的营养价值。
The contents of protein, lysine and methionine in 21 brown rice samples from 17 varieties of rice from 11 provinces were determined to observe the contents and contents of lysine and methionine in different varieties and producing rice, Content of the relationship. The results showed that the contents of lysine and methionine in rice were 0.244-0.3149 / 100g food and 0.113-0.188g / 100g food, respectively. The contents of lysine and methionine increased with the increase of rice protein content (r = 0.858, p <0.01 and r = 0.780, p <0.01). However, on the basis of protein, the contents of lysine and methionine in rice protein (calculated as 16gN) were 3.21-3.76% and 1.63-2.06%, respectively. There was a negative correlation between lysine content and protein content in rice (r = -0.492, P <0.05, but there was no correlation between methionine content and protein content.) The author thinks that when breeders cultivate excellent rice varieties, At the same time, such as the lysine content of the protein given due attention, will help improve the nutritional value of rice protein.