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Foods 2014, 3(3), 394-402; doi:10.3390/foods3030394

Amino Acid Composition of an Organic Brown Rice Protein Concentrate and Isolate Compared to Soy and Whey Concentrates and Isolates

Nutrition/Endocrinology Department, Miami Research Associates, 6141 Sunset Drive, Suite 301, Miami, FL 33143, USA
Received: 18 March 2014 / Revised: 9 June 2014 / Accepted: 19 June 2014 / Published: 30 June 2014
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Abstract

A protein concentrate (Oryzatein-80™) and a protein isolate (Oryzatein-90™) from organic whole-grain brown rice were analyzed for their amino acid composition. Two samples from different batches of Oryzatein-90™ and one sample of Oryzatein-80™ were provided by Axiom Foods (Los Angeles, CA, USA). Preparation and analysis was carried out by Covance Laboratories (Madison, WI, USA). After hydrolysis in 6-N hydrochloric acid for 24 h at approximately 110 °C and further chemical stabilization, samples were analyzed by HPLC after pre-injection derivitization. Total amino acid content of both the isolate and the concentrate was approximately 78% by weight with 36% essential amino acids and 18% branched-chain amino acids. These results are similar to the profiles of raw and cooked brown rice except in the case of glutamic acid which was 3% lower in the isolate and concentrate. The amino acid content and profile of the Oryzatein-90™ isolate was similar to published values for soy protein isolate but the total, essential, and branched-chain amino acid content of whey protein isolate was 20%, 39% and 33% greater, respectively, than that of Oryzatein-90™. These results provide a valuable addition to the nutrient database of protein isolates and concentrates from cereal grains. View Full-Text
Keywords: brown rice; supplemental protein; essential amino acids; branched-chain amino acids; muscle protein synthesis brown rice; supplemental protein; essential amino acids; branched-chain amino acids; muscle protein synthesis
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MDPI and ACS Style

Kalman, D.S. Amino Acid Composition of an Organic Brown Rice Protein Concentrate and Isolate Compared to Soy and Whey Concentrates and Isolates. Foods 2014, 3, 394-402.

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