Food rice proteins

HELM R M, BURKS A w (1996) Hypoallergenicity of rice protein. Cereal Foods World, 4(11) 839 3. 

Cereals Maize, rice Protein stability during storage, high yield, easy to transform and manipulate Food crops... 

Complete proteins, which contain all of the essential amino acids, are found in animal products such as eggs, milk, meat, fish, and poultry. However, gelatin and plant proteins such as grains, beans, and nuts are incomplete proteins because they are deficient in one or more of the essential amino acids. Diets that rely on plant foods for protein must contain a variety of protein sources to obtain all the essential amino acids. For example, a diet of rice and beans contains all the essential amino acids because they are complementary proteins. Rice contains the methionine and tryptophan deficient in beans, while beans contain the lysine that is lacking in rice (see Table 18.7). 

The typical fish harvest was 10 t/ha (maxima 15-20 t/ha) cane yielded 75 t/ha. Most of the food energy from a typical farm would have come from carp (as much as /s), with sugarcane always being the second most important contributor (some farms grew no rice) protein output would be overwhelmingly (more than 7io) from carp. 

Rice is grown in more than 100 countries and on every continent except Antarctica. In the world economy rice is an extremely important food, second only to wheat in total world production, and its yield per hectare exceeds that of wheat (57). Rice is the main staple food for more than half of the world s population and it accounts for one-third to one-half of the daily caloric intake in many Asian countries. It is also the major source of protein for the masses of Asian people. In many African and South American countries rice is rapidly becoming the staple food for much of the population. 

SRB contains high-quality protein, oil, dietary fiber, polysaccharides, fat-soluble phytochemicals (plant derived bioactive compounds) and other bran nutrients. Rice bran and germ are the richest natural sources of B complex vitamins as well as E vitamins, polyphenols, several antioxidants and minerals. It is now available in the commercial food ingredient market as a safe and effective functional food and dietary supplement. 

Nutrient analysis of stabilized rice bran and its derivatives indicates that it is a good source of protein, dietary fiber and carbohydrates, in addition to several valuable phytonutrients, antioxidants, vitamins and minerals (Table 17.1). SRB and its water-soluble and water-insoluble derivatives contain all the nutrients at different levels. They are gluten and lactose free and do not give rise to any food allergy. 

WANG M, HETTiARACHCHY N s, Qi M, BURKS w, siEBENMORGEN T (1999) Preparation and functional properties of rice bran protein isolate. J Agri, Food Chem, 47 411-16. 

Rice is the most important staple food crop in the world and has also emerged as the model cereal species (it is the only terrestrial plant other than Arabidopsis thaliana to benefit from a completed genome sequence, and extensive EST resources are also available). Rice has a lower annual grain yield than maize (6600 kg ha-1) and the grain has a lower protein content (8%), but like maize it is easy to transform and manipulate in the laboratory, a range of useful expression cassettes have been devel-... 

Since most snack foods are based on cereals (wheat, corn, rice), a great deal of attention has focused on fortification/supplementation of traditional cereal-based foods. Worldwide, cereals represent the major source of calories and proteins for humans i.e. 52% and 47% of the world s average per capita... 

Defined sources of food were therefore required. By 1905-1906 diets consisting solely of purified protein, carbohydrate and fat were shown to be inadequate to sustain life. Lunin (1881) and Pekelharing (1905) established that white mice fed a bread baked with casein, albumin, rice-flour, lard, and a mixture of all the salts which ought to be found in their food, with water to drink, starve to death. For the first few days all is well, the diet is eaten, and the animals look healthy. But they all get thinner, their appetite diminishes, and in four weeks all are dead. If however, instead of water they are given milk to drink, they are kept in... 

A problem with vegan diets is whether they can provide snfficient protein and some micronntrients. Foods recommended are whole grains and grain prodncts e.g. wheat, millet, barley, rice, rye, oats, maize, wholemeal breads and pastas) pulses and products made from them (e.g. peas, beans, lentils, tofu) fresh vegetables (including green leafy vegetables and salads) fresh and dried fruits nuts seeds (e.g. sunflower, sesame and pumpkin). 

The importance of direct gas chromatography and combined direct GC/MS to the food industry is demonstrated by the analysis of volatile flavor components and contaminants in experimental samples of rice, food blends, and raw and roasted peanuts. By examining these samples, we are able to investigate flavor systems that are probably associated with lipid oxidation, thermal degradation of protein, or protein interactions with other compounds. 

---