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KMID : 1007519970060030149
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Food Science and Biotechnology
1997 Volume.6 No. 3 p.149 ~ p.153
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Comparative Study of Japonica Rice Protein with Different Eating Quality
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Kim, Hyun Jung
Kim, In Ho/Hong, Sang Pill/Park, Kwang He/Lee, Sang Hyo
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Abstract
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Characteristics of the proteins from japonica rice cultivated in different areas of Korea with different eating quality were investigated. Rice varieties used for this study were Dongjin varieties with high eating quality, Jinmi with medium eating quality and Tamjin with low eating quality, cultivated in Jeonbook, Gangwon and Cheju province, respectively. Among the three varieties of rice, Tamjin varieties with low eating quality showed the highest protein content, confirming the negative relationship between protein contents and eating quality. The albumin, globulin, prolamin and glutelin fraction of rice were obtained depending on solubility, and the relationship between each fraction and eating quality were studied. From the quantitative assay of protein composition, rice proteins consisted of 1.8-2.4% of albumin, 10.8-15.1% of globulin, 1.8-5.2% of prolamin and 79.1-85.5% of glutelin. No significant relationship was found between the cysteine to cystine ratio of fractionated protein and eating quality of rice. SDS-PAGE patterns of fractionated protein subunits were similar in the three rice varieties. SDS-PAGE profiles of the protein extracts showed that the major protein associated with the starch granule had a molecular weight of 60 kDa. The 60 kDa protein bands of Dongjin (Jeonbook) showed a slightly stronger band intensity than Jinmi (Gangwon) or Tamjin (Cheju). But there was no obvious relationship between starch associated protein content and eating quality of the three varieties of japonica rice.
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