Rice (Or,,yza sutir~u) containing a red pericarp is comnlonly ac1vocai;ed in local cliets as it has a reputation of being more n~~t r i t i v e despite 1.eports to the conti-ary that the red colow is only a pigment with 110 nutritive value. This study shows t h a t parhoilcd red rice releases glucc~se more slowly on er~zyrne treatment than raw red rice of the same variety and also parl-toiled white pericarped rice and raw milled white rice. Studies on. the red pigment confirmed that it was a n anthocyanin hut. not rnalridin 3-g1,ucoside ur cyanidin as previously repo~ted. I t s l~m a x corresponded to pelargonidin. Further the anthocyanill appeared to he associated wit11 protein. 'IYypsinization released the pigment. Sephades gel chmmatographgy also separated the pigment hcrm protein. I t appears possible t h a t on parhoilirlg t h e protcin anthocyanln complex which, migrates i n to the starch gel hy some mechanism inllihits enzymatic starch hydrolysis.
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