关键词: 稻米, 蛋白质, 氨基酸, 营养价值

Abstract: One hundred forty-seven rice varieties which have different variety types and grain types and grain colors were used in this experiment. The protein content, EBVP(The estimate biological value of protein) and the amino acid content of protein were determined. There were obviously different in the protein content and quality among different rice types. The higher protein content was, the poorer protein quality was. Comparing with the Japonica or the waxy rice, the Indica rice had greater variation in protein content but less variation in amino acid composition of protein. EBVP of the purple rice was the highest; The protein content of the big embryo rice was the highest, but its protein quality was under the total average level; The scented rice was no superiority in protein; It is better to eat the brown rice or the light milled rice than to eat the milled rice.

Key words: Rice, Protein, Amino acid, Nutrition value