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Rice protein aggregation during the flaking process.

Mujoo, R. and Chandrashekar, A. and Zakiuddin Ali, S. (1998) Rice protein aggregation during the flaking process. Journal of Cereal Science, 28 (2). 187-195, 23 ref..

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Journal of Cereal Science, Volume 28, Issue 2, September 1998, Pages 187-195.pdf - Published Version
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Abstract

The effect of roasting of soaked paddy rice and its subsequent flaking during production of rice flakes on solubility of rice proteins in various solvents was investigated. The solvents were so chosen to provide an understanding of the type of protein–protein interactions occurring during processing. There was an increase in protein solubility upon roasting of soaked paddy in fine hot sand (175–250°C) – a prelude to the flaking process – however, after subsequent flaking solubility decreased. Gel filtration studies indicated that aggregates with molecular weights greater than 4´107kDa formed during flaking as a result of disulphide bonding. The aggregates were composed of 68, 31–34 and 24kDa proteins. Of these, the 31–34kDa proteins were identified as ‘putative prolamins’. These proteins require detergent for their initial solubilisation. The prolamins of 13–16kDa were not involved in the formation of aggregates. Their solubility decreased after flaking. The higher molecular weight proteins involved in aggregate formation were susceptible to proteolysis, whereas the 13kDa prolamin was resistant.

Item Type: Article
Uncontrolled Keywords: AGGLOMERATION-; FLAKING-; PROTEINS-CEREAL; RICE-; SOLUBILITY-; AGGREGATION-; CEREAL-PROTEINS; PROLAMINS-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Food Microbiology
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Feb 2012 09:35
Last Modified: 16 Feb 2012 09:35
URI: http://ir.cftri.com/id/eprint/7764

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