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The Amino Acid Composition of Four Varieties of Rice from India Devaki B

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The Amino Acid Composition of Four Varieties of Rice from India Devaki B South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Electronic Theses and Dissertations 1958 The Amino Acid Composition of Four Varieties of Rice from India Devaki B. Kripalani Follow this and additional works at: https://openprairie.sdstate.edu/etd Recommended Citation Kripalani, Devaki B., "The Amino Acid Composition of Four Varieties of Rice from India" (1958). Electronic Theses and Dissertations. 2519. https://openprairie.sdstate.edu/etd/2519 This Thesis - Open Access is brought to you for free and open access by Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. nm AMINO ACID COHlOSITICJl OP POUR VARmr'IBs OP ucn FD.OM JNDIA Dy Denki B. Ir ipalani S0UT� n�KOTA ST�TE COLLEGE LIB�"�Y A thesis subll.ltted in partial fulfillment of tho requirecenta for the degree Naater of Science at SotJ,th DakOta State College of Agriculture and Mechanic Arte Decelllber 19,s � ;,r.- .. THE AMINO ACID CCffllOSITIC!l <11! FOUR VARIETIES OF RICE FROM nmu This thesis is approved as aI creditable, independent investigation by a candidate for the degree, Master of Science, and acceptable as meet­ ing the thesis requirements for this degre«t; but without im{llying that the conclusions reached by the candidate are necessarily the conclusions of the major department. ii ACIN<liLBDGEMBNI'S The author wishes to express her appreciation to Mr. E. I. Whitehead, Associate Chemist, Station Biochemistry, under whose a�le guidance this study was conducted, especially for his unlimited aaount of patience he had toward the author all during the course of this research work. Appreciation is also due to Dr. o. B. Olaon, Head of Station Bioehellliatry, who was generous enough in extending the laboratory facilities. Thanka are due to Dr. L. M. Burrill, Professor of Food and Nutrition, Research, including all the autbl>rities who are reeponsible in granting gradaate research usistantehip, but for which it would have been extremely difficult for the author to continue her graduate studies. Furthermore, acknowledgements alao need to be mentioned for the official• of Agricultural Department, Bombay State, India for making available the samples of rice from India. The author t.l.ao wiahea to expre•• her appreciation to Mrs. Mary Poaplail for typing thie aanuacript. iU TABI.li OP CCNl'BNTS Pap lNl'l\Cl)trl't<N • • • • • • • • • • • • • • • • • • • • • • • • • • 1 REVIEW OF t.rrERATUJl.B • • • • • • • • • • • • • • • • • • • • • • 3 MATERIAL AND MBl'JDDS • • • • • • • • • • • • • • • • • • • • • • 9 BXPmIMENl'AL lU3SutrS • • • • • • • • • • • • • • • • • • • • • • 15 DISCUSSICN • • • • • • • • • • • • • • • • • . • • • • • • • • • 22 StMW\Y • • • • • • • • • • • • • • • • • • • • • • • • • • • • 35 t.rrBRATUllB C:ttl!D • • • • • • • • • • • • • • • • • • • • • • • • 37 LISl' OF 'I'ADLES !!I! Table I. The Weight of the Pour Varietiea of R.ioe Samplee in Grams Per 100 Kernels •••••••••••••••• •• • • • 15 Table n:. Tot&l Nitrogen Valuee for the Pour Vartetie• of Rice Samples • • • • • • • • • • • • • • • • • • • • • • • • • • 16 Table III. W&ter-llxtractable Nitrogen in Pour Varieties of Rice Samples •••••••••••• • • • • • • ••••• ••• 16 'I'able lV. Net .h1ount of Nitrogen or Protein Aya.t1able for Hydrolya!a 'Per Gr.. of Rice •••••••••••••••••• 18 Table V. The Aalno Ac:id Content of the hoteln Proa Pou Rice Saq,lea &qmeaaed u Microgrlll8 of Amino Acid Per Gram of Molature-free Rice • • • • • • • • • • • • • • • • • • � • • 19 Table VI. Tbe A1110ant of Tryptopban Recovered Pr.om Pour Var l- etlea of Rice • • • • • • • • • • • • • • • • • • • • • • • • • 20 Table VII. MethioJllne and Cyatine Values for Pour Rice Saa... ples, u Oeterained Gravia,etrical.ly. • • • • • ••••• • • • • 21 Table VJII.The AIU.DD Acid CoapoaiUon of Polu V�i.etlee of llice .Bxprca1ed aa Grams of Amino Acid Per 100 Gm.- of Protein. • • • • • • • • • • • •• • • • • • • • • • • • •••• 23 Table IX. Tbe V&luea for Amino icid Content of Rice Prom Di fferc.ut Lite•&ture, lixprulfecl u Grams. of Am.no A�id/ 16 Grams of llitrogen (ot 100 Graaa of Protein) ••••• • • • • 24 Table x. The Ami.no ftcid Coapoeition of the Pou Vatietiee of R1-ce Exprcsaed as Grau of Amino Ac id Per 100 Grams of Amino Acl<a 1-erging Prom Coluz:an ••• ••••••••••• • • 28 Table XI. Aid.no Acid Compoaitlon of Egg a.ad Whole Wheat lbq>reased as Grau 0£ Atdno Acid Per 100 Gr&DIS of .Protein. • • • 30 Table XII. Minimew Da ily llcq11ue111ent of Amino Ac ids in Gr&m1 llec-ei-.ed Proa 16 Owce• of Rlce, •• Deteralned in Di et Suvevs in Iod1a During 1935-1948 •• ••••••••••• • • • 33 V LISI' OP PIGURBS (APPENDIX) Page Pigure I. Separation of aaino acida from the acid hydrolyaate of rice sample 2. The column of Dowex-50, o. 9 x 100 cm., waa operated in the aodium form with buffers of the pH indicated u eluanta. Elution with pH 3.42 buffer was performed at 37oC.1 While elution with pH 4.25 buffer was performed at 500C. ini- tially, and later at 1s<>c., following the emergence of leucine ••40 Pigure II. Separation of the basic amino'acida from the acid hydrolyeate of rice aaaple 2, on a column of Dowex-50, 0.9 x 15 cm. The column wu operated in the sodium form at room temperature, with the buffer• indicated. The large peat, A, comprise• all the amino acids emerging before tyrosine in Pigure 1 •••••••••••••••••••••••••••••41 Pigure III. Separation of tryptophan from an alkaline hydroly­ aate of rice sample 2, on starch column, o. 9 x 30 em. Sol­ vents used were lal n propanol a o.5 N �1 followed by 0.1 N ICl • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • ·42 Yi 1 INTRODOCTIOO Rice is believed to � the world's grea.teat crop. The Interna­ tional Institute of Agriculture estimates a normal annual production of about five hundred billion pounds of rough rice. It ia probably the staple food of the greatest number of people. Rice culture began in an unrecorded past. Rice and foOd ue synonymous in languages so numerous and widespread, especially in India, that we may belle\'e that this was the principal food in the miaty dawn of settled life, •• long ago a.s 2,000 B.C. The importance attached to tbia cereal is seen from the fact that in Sanskrit, the oldest language in India, besides the ueual word for rice (Vrihis), the tern "dh&DY•", which signifies the "Sustainer of Human Race11 is also used • IndJa ia one of the principal coantr1.es where rice ia a staple food for the majority of the people. It ia one of the most important crope of tlle populous emplte, both ln p,:Oduction and in conauaptlon. In eutern Madras, Orisaa, Bengal and Aeaam, for example, more than 75 per­ cent of the total food crops conaists of rice. In India, about 5,000 botanical. varieties of rice are grown. How­ ever, a great many of these varieties are used only for local consumption. The quality difference• in certain ftrieties are so negligible that for co.-reial purpoaes they are cluaified under the eame name. A more comi,lete knowledge of the coDBtit11ent1 of rice and their significat1ee is therefore deairable not onlf from phy1lological and bio­ chemical atandpOlnt, but also frOll that of utility. In recent years, empbula baa be�n placed on the enluatlon of protein quality rather than ..k � 2 the total quantity of protein in foods. This ii indaed a timely approach, u utilbatlon of the amino acid&, which are conatituont1 of proteins, i• dependent on all of the e1aential amino acid• bei111 preaent alaultan­ eo�aly and in proper proportion. Wheat ie cha1:acterized by the high nitroi;en and protein content of its kernel. 'lbe rice kernel, however, containa len nitrogen or pro­ tein, but it ls diatinguiahed by it1 high over-all digestibility. Because rice is widely used by the people in India and aince there la no particularly rieb source of protein, other than t� pulaea, in the diet of common people, more information on the aaino acid coapoai­ tion of the foods (especially rice) comroonly consulllll!!d, ie neceaaary to evaluate rice as a eource of protein in the diet. 'l'hi• approach ie also of value in the practical nutrition educatign prograa in India. 'lboup certain foode may be low in epeciflc amino acids, they may supplement each other when eaten at the same time. 'lbue knowing the amino acid compoaition of the rice varieties commonly eaten, a nutrltioniat may be able to rai.ee the level of health and well being of the population in apeciflc: areas, by assisting the12 in 1.cblevin1 a good·etate of protein nutrition, without altering the baaic dietary pattern. With the above Tiews in mind, the present study of the amino acids in some va.rletiea of rice eaten in Bombay etate of India, waa undertaken. 3 lU!VllJ'I OP L?r.BRATURB A rniew of rice literature hu not been made in recent year,. In !act little work blU been done on the aaino acid eoapoaition of the rice grain in either India or United Statea. The reuon for this in India may be due to the lack of trained peraonnel, modern eq11iJ;1Mnt and lack of fund.a; while the reaaon in the United Statee •1 be that rice is not a •tn dietary conatituent and ia particularly noi coDSJ.dered a eource ol protein, since anim.1 and other rich aourcea of protein are anil&ble. There are a few rerlewa which eowr the literature in India and the United States and these are lnc:luded in-the following dl1cuaaion along with other hi1torical note,. The following exc�rpta from the literatue are of i11torc1t in t'he dffelopa.ient of our preaent knowledge of protein nutrition.
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