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Biochemical characterisation of rice protein fractions
Author(s) -
Chandi Gurpreet K.,
Sogi Dalbir S.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01340.x
Subject(s) - glutelin , prolamin , pepsin , globulin , chemistry , trypsin , albumin , polyacrylamide gel electrophoresis , chymotrypsin , digestion (alchemy) , cultivar , glutenin , biochemistry , sodium , storage protein , chromatography , food science , enzyme , biology , botany , protein subunit , organic chemistry , immunology , gene
Summary Two rice cultivars were studied for their protein characteristics. Osborne classification of protein fractions albumin, globulin, prolamin and glutelin was observed as 11:10:4:75 and 16:13:4:67 for brown rice of Basmati 386 and HBC 19, respectively. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS–PAGE) patterns were unique for both the cultivars. Glutelin the dominant protein fraction resolved into subunits ranging from 22–88 kDa. Pepsin hydrolysed the protein more thoroughly when compared with trypsin and chymotrypsin. In the 2‐h course of digestion, pepsin digested 85.1% and 95.6% protein of Basmati 386 and HBC 19 respectively.