The Improvement of the Nutritional Value of Polished Rice with Gelatin and Amino Acid Supplements

概要

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Highly significant improvement of natural rice protein as existed in polished rice was accomplished by Harper et al. by the addition of gelatin. Gelatin, which though from a nutritional point of view is an incomplete protein, provides with lysine and threonine sufficiently. Deshpande et al., however attempted without success to increase further the rate of growth of rats receiving rice and gelatin by adding small amount of what were considered to be the limiting amino acid.<BR>The present study was initiated to confirm their observation on growth response by the addition of gelatin, and get a further increase of nutritional value of rice by the supplement of amino acids.<BR>As to the level of gelatin to be added, the results of the present study showed that the supplement of 6% of gelatin was nearly adequate confirming the result reported by Harper et al. In contrast to the unsuccessful attempt of Deshpande et al., however, the present authors could obtained significant increase in the rate of growth as well as the nitrogen balance by the supplement with methionine or tryptophan singly or together to the rice-gelatin diet.
公益社団法人日本栄養・食糧学会の論文