Isolation and Characterization of Rice Prolamin
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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.
2013 ◽
Vol 726-731
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pp. 4512-4516
2018 ◽
Vol 10
(6)
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pp. 211
2020 ◽
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1982 ◽
Vol 95
(1)
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pp. 310-315
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