Biochemical characterisation of rice protein fractions

被引：21

作者：

Chandi, Gurpreet K. ^{[1
]}

Sogi, Dalbir S. ^{[1
]}

机构：

[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143001, Punjab, India

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2007年 / 42卷 / 11期

关键词：

electrophoresis; in-vitro digestibility; protein fractionation; rice cultivars;

D O I：

10.1111/j.1365-2621.2006.01340.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1357 / 1362

页数：6

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