Electrophoretic analysis of proteins in washed, gruel and cooked endosperm of raw and parboiled rice

Mohammad Imam Hasan Reza, A. Q. Chowdhury, M. K. Pasha

Research output: Contribution to journalArticle

Abstract

SDS-PAGE of washed, gruel and cooked endosperm proteins showed variations in raw and parboiled rice. The molecular weight (Mrs) range of polypeptide bands was 14.5 to 100 kD in raw and 14.5 to 26 kD in parboiled washed rice samples and their number of polypeptide bands were 21 and 9, respectively. In gruel of both the samples the range of Mrs of polypeptide was 19 to 85 kD in raw and 29 to 33 kD in parboiled rice where the numbers of polypeptide bands were 11 and 4 respectively. The cooked endosperm samples showed more or less similar polypeptide patterns in both raw and parboiled rice, the Mrs range was in between 14 and 112 kD and the number of the polypeptide bands were 25 and 24, respectively. The distribution patterns of polypeptides showed that the parboiled rice is superior to raw rice in retaining capacity of surface proteins (both in quantity and quality) of endosperm.

Original languageEnglish
Pages (from-to)1-7
Number of pages7
JournalBangladesh Journal of Botany
Volume28
Issue number1
Publication statusPublished - Jun 1999
Externally publishedYes

Fingerprint

endosperm
polypeptides
rice
proteins
surface proteins
sampling
molecular weight

Keywords

  • Endosperm
  • Gruel
  • Proteins
  • Raw and Parboiled rice
  • SDS-PAGE
  • Washed

ASJC Scopus subject areas

  • Plant Science

Cite this

Electrophoretic analysis of proteins in washed, gruel and cooked endosperm of raw and parboiled rice. / Reza, Mohammad Imam Hasan; Chowdhury, A. Q.; Pasha, M. K.

In: Bangladesh Journal of Botany, Vol. 28, No. 1, 06.1999, p. 1-7.

Research output: Contribution to journalArticle

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