首页> 外文期刊>Pakistan journal of botany >Protein content and composition of waxy rice grains
【24h】

Protein content and composition of waxy rice grains

机译:糯米的蛋白质含量和组成

获取原文
       

摘要

Rice is not only an important cereal as a major food worldwide but also valuable sources of nutritional and nutraceutical substances for human health. Protein is one of the major factors determining eating, processing and nutritional qualities of rice. Therefore, we examined effect of cultivar on the content and composition of proteins in waxy rice grains. Grains of eight waxy and one non-waxy Korean rice cultivars used in this study were produced at the N fertilizer level of 7 kg/10a. Crude protein content was higher in waxy cultivars than in the non-waxy cultivar. There was a considerable variation in crude protein contents among waxy cultivars, ranging from 8.6 to 9.7% in brown rice and from 8.1 to 8.5% in milled rice. There was also a significant varietal variation in content of the four protein fractions. The mean contents of albumin, globulin, prolamin, and glutelin fractions of waxy brown rice were 1.86, 0.50, 0.05, and 7.31%, respectively. Those of milled rice were 0.50, 0.30, 0.1, and 8.40%, respectively. Albumin, globulin, prolamin, and glutelin fractions for brown and milled rice were composed of seven, five, one, and five major bands, respectively, and no cultivar- or tissue-specific variations were apparent in the fractional profiles detected on sodium dodecy sulfate-polyacrylamide gels. Thus, the varietal differences of total and fractional proteins were mostly contributed by quantitative rather than qualitative variations.
机译:大米不仅是一种重要的谷物,而且是全世界的主要食品,而且还是人类健康的营养和营养物质的宝贵来源。蛋白质是决定大米食用,加工和营养品质的主要因素之一。因此,我们研究了品种对糯米中蛋白质含量和组成的影响。本研究中使用的8个蜡质和1个非蜡质韩国水稻品种的籽粒氮肥水平为7 kg / 10a。蜡质品种的粗蛋白含量高于非蜡质品种。糯稻品种中粗蛋白含量存在很大差异,糙米中的粗蛋白含量为8.6%至9.7%,而精米中的粗蛋白含量为8.1%至8.5%。四个蛋白质部分的含量也存在明显的品种差异。糯糙米的白蛋白,球蛋白,谷醇溶蛋白和谷蛋白的平均含量分别为1.86%,0.50%,0.05%和7.31%。精米分别为0.50%,0.30%,0.1%和8.40%。糙米和碾米的白蛋白,球蛋白,谷醇溶蛋白和谷蛋白的级分分别由七个,五个,一个和五个主谱带组成,在十二烷基硫酸钠上检测到的分数谱中没有明显的品种或组织特异性变化。 -聚丙烯酰胺凝胶。因此,总蛋白和分数蛋白的差异主要是由数量变化而不是定性变化造成的。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号