Isolation and Characterization of Rice Prolamin

Xin Xin Song; Xian Ming Zhao; Ya Nan Li; Xue Peng; Shu Hong Sun; Tong Chun Zhuang; Lin Yang

doi:10.4028/www.scientific.net/AMR.365.187

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 365Isolation and Characterization of Rice Prolamin

Isolation and Characterization of Rice Prolamin

Abstract:

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.

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Periodical:

Advanced Materials Research (Volume 365)

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187-193

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.365.187

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Online since:

October 2011

Authors:

Xin Xin Song, Xian Ming Zhao, Ya Nan Li, Xue Peng, Shu Hong Sun, Tong Chun Zhuang, Lin Yang

Keywords:

Characterization, Extraction, Isolation, Prolamin, Rice

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