Electrophoretic Characterization and Functional Properties of Rice Proteins from Indian Rice Cultivars
Electrophoretic Characterization and Functional Properties of Rice Proteins from Indian Rice Cultivars
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DOI：
10.1080/10942912.2011.608471
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发表时间：
2013-05
影响因子：
2.9
通讯作者：
R. Yadav;B. S. Khatkar;B. S. Yadav
中科院分区：
文献类型：
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作者：
R. Yadav;B. S. Khatkar;B. S. Yadav
从印度稻栽培品种即Jaya、HKR-120、P-44、Sharbati、Bas-370和HBC-19制备稻蛋白分离物和蛋白级分的提取物。使用SDS-PAGE对蛋白质提取物进行表征。水稻品种的总蛋白质含量范围为5.46 - 7.02 g/100 g样品，清蛋白和谷蛋白组分显示品种间变异最大。蛋白质组分的电泳图谱显示出许多品种差异，谷蛋白组分显示出最不均一的多肽组成（10-17个多肽单位），醇溶谷蛋白组分显示出最均一的多肽组成（3个多肽单位）。碱提取的水稻胚乳蛋白分离物显示出良好的乳化和起泡能力，特别是在碱性pH值为11。总蛋白含量与起泡能力呈显著正相关（r = 0.917，p < 0.01），与吸油能力呈显著负相关（r =-0.914，p < 0.05）。总蛋白质含量与蒸煮时间（r = 0.956，p < 0.01）和蒸煮硬度（r = 0.966，p < 0.01）呈极显著正相关。
Rice protein isolates and extracts of protein fractions were prepared from Indian rice cultivars, namely, Jaya, HKR-120, P-44, Sharbati, Bas-370, and HBC-19. The protein extracts were characterized using SDS-PAGE. The total protein contents of rice cultivars ranged from 5.46 to 7.02 g/100 g sample with albumin and glutelin fractions showing the highest variability among rice cultivars. The electrophoretic patterns of protein fractions exhibited many varietal differences with glutelin fraction revealing the most heterogeneous (10–17 polypeptide units) and prolamin fraction revealing the most homogenous polypeptide composition (3 polypeptide units). The alkali extracted rice endosperm protein isolates showed favorable emulsifying and foaming capacities particularly at an alkaline pH of 11. The total protein content was significantly correlated positive with foaming capacity (r = 0.917, p < 0.01) and negative with oil absorption capacity (r = −0.914, p < 0.05). The total protein content was also correlated significantly positive with cooking time (r = 0.956, p < 0.01) and cooked grain hardness (r = 0.966, p < 0.01).