关键词:  , 发芽糙米, 蛋白质, 氨基酸, 营养价值评价

Abstract: Germinated brown rice was selected to study the change of protein and amino acid composition properties, and to assess the nutritional value. The content of crude protein, total amino acid, essential amino acid, delicious amino acid, branched- chain amino acid, antioxidative amino acid and essential amino acid index increased. Glutelin was the major protein. After germination, lysine and the threonine content in brown rice increased obviously, but they were still the limited amino acids. According to FAO/WHO pattern, the EAA pattern was superior to native brown rice and polished rice. These results suggest that appropriate germination of brown rice may be a method to improve nutritional value of protein.

Key words: germinated brown rice, protein, amino acid, nutritional value assessment