Effects of extraction methods on protein properties obtained from paddy rice and germinated paddy rice

PeerJ

article

Wirot Likittrakulwong¹  Pisit Poolprasert²  Khongsak Srikaeo³ 

[1] Animal Science Program, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University;Biology Program, Faculty of Science and Technology, Pibulsongkram Rajabhat University;Food Science and Technology Program, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University

关键词: Rice protein;    Alkaline extraction;    SDS reagent;    Enzymatic extraction;    Protein property;   

DOI  :  10.7717/peerj.11365

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

Rice protein has attracted considerable attention recently due to its physiological effects. This study extracted the proteins from paddy rice (PR) and germinated paddy rice (GPR) using three methods i.e., alkaline, sodium dodecyl sulfate (SDS) reagent and enzymatic extractions. The extracted proteins or protein fractions were assessed for their properties using various techniques. Data were analyzed by 2′3 factorial design experiment. It was found that germination and extraction methods significantly affected the concentration of protein fractions when analyzed by Bradford assay. Average protein fraction concentration of the GPR was lower than that of PR. SDS-PAGE patterns of protein fractions obtained from PR and GPR using any extraction method displayed similar protein profiles. Three major protein bands at about 13 kDa (prolamin), 22–23 kDa (basic glutelin) and 37–39 kDa (acidic glutelin) with small amount of 57 kDa proglutelin were observed. For amino acid profile, germination increased the content of most amino acids, resulting in the higher content of amino acids in GPR, excepted for some amino acids. When processed with in vitro digestion, protein fractions from GPR exhibited a higher level of digestibility than those from PR as evidenced by the less intensity of the protein bands obtained from SDS-PAGE. Alkaline and SDS reagent extractions provided more digestible protein fractions than enzymatic extraction. Extraction methods also influenced phase transition of protein fractions as investigated by a DSC. Alkaline extraction resulted in protein fractions with higher phase transition temperature than the other methods. For antioxidant capacity, extraction methods as well as germination significantly affected antioxidant capacity of the protein fractions. Enzymatic extraction provided protein fractions with the best antioxidant capacity.

【 授权许可】

CC BY