Isolation and Characterization of Rice Prolamin

Abstract:

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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.

Info:

Periodical:

Edited by:

Barry Tan

Pages:

187-193

DOI:

10.4028/www.scientific.net/AMR.365.187

Citation:

X. X. Song et al., "Isolation and Characterization of Rice Prolamin", Advanced Materials Research, Vol. 365, pp. 187-193, 2012

Online since:

October 2011

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$35.00

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