Isolation and Characterization of Rice Prolamin

被引：0

作者：

Song, Xinxin ^{[1
]}

Zhao, Xianming ^{[1
]}

Li, Yanan ^{[1
]}

Peng, Xue ^{[1
]}

Sun, Shuhong ^{[2
]}

Zhuang, Tongchun ^{[2
]}

Yang, Lin ^{[1
]}

机构：

[1] Harbin Inst Technol, Sch Food Sci & Engn, Harbin 150090, Peoples R China

[2] Acad Agr Sci, Rice Res Inst Heilongjiang, Jiamusi 154000, Peoples R China

来源：

FUTURE MATERIALS ENGINEERING AND INDUSTRY APPLICATION | 2012年 / 365卷

基金：

中国国家自然科学基金; 中国博士后科学基金;

关键词：

Rice; prolamin; extraction; isolation; characterization; 2; CULTIVARS; PROTEINS; CHOLESTEROL; KOSHIHIKARI; EXTRACTION; SHUNYO; RATS;

D O I：

10.4028/www.scientific.net/AMR.365.187

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Rice prolamin, constituting 10, 13 and 16 kDa polypeptides, is indigestible and may work as a kind of 'resistant protein'. To investigate the effective method for isolation of prolamin, in this study, prolamin fractions were extracted from defatted rice flour by 70% ethanol, 55% and 60% n-propanol, 55%, 60% and 100% ethylene glycol, and 60% isopropanol, respectively. The isolated prolamin fractions were compared and characterized by yield, efficiency of extraction and SDS-PAGE patterns. Our results indicated that the optimum extraction condition for isolation of prolamin was 55% n-propanol, with 13 kDa and 16 kDa as the dominant fractions in prolamin.

引用

页码：187 / +

页数：3

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