Article

A study of the in vitro protein digestibility of indica and japonica cultivars

2010-10-01

Abstract excerpt

Protein digestibility was determined in 18 indica and japonica raw milled rices using an in vitro pH-drop method with three- or four-enzyme system. Similar protein digestibility was found between indica and japonica rices, which is in agreement with the in vivo digestibilities in human. Cooking improved protein digestibility in the four-enzyme assay, while reducing agents exhibited apparent inhibition in multienzy...

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Literature Corpus work: 825fac6d-3ded-5ebe-90a4-0c2177b23421
DOI: 10.1016/j.foodchem.2010.03.117

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