CONTENTS OF AMINO-ACIDS OF MILLED GRAINS FROM RICE CULTIVARS OF DIFFERENT VARIETAL GROUPS

Differences in amounts of essential amino acids (EAA) after hydrolysis of proteins were examined using milled seeds from 10 japonica, 10 ind ica and 5 javanica cultivars. Many essential amino acids, i.e., histid ine (His), threonine (Thr), isoleucine (Ile), leucine (Leu), and pheny lalanine (Phe) were higher in Gaiya Dhan Tosar, and His, Thr, valine ( Val), methionine (Met), Leu and Phe were higher in Hu-nan-zao than in other cultivars (Duncan's multiple range test, p<0.05). The concentrat ions of Val, Met, Ile, and Leu were higher in Sasanishiki, and concent rations of Val, Met, Leu, and Phe were higher in Somewake and Calrose 76. The concentrations of Phe were higher in Ambar and concentrations of Met were higher in Dao-ren-qiao. Concentrations of lysine (Lys) wer e higher in Ambar, British Honduras Creole, Dao-ren-qiao, Gaiya Dhan T osar, Mao-zu-tao, and Milyang 23. Concentrations of His were higher in Rinnatto 7616. Thus, the next goal may be to examine the genetic beha vior of these essential amino acids. Concentrations of EAA per kg - dr y weight were significantly correlated with amounts of EAA per 1000 br own rice grains. The two rice cultivar groups were correctly discrimin ated based on concentrations of the EAA. However, only glycine (Gly) s ignificantly contributed to the discriminant function.