Physicochemical properties of pronase-treated rice glutelin

JAOCS, Journal of the American Oil Chemists' Society

Volumn 78, Issue 1, 2001, Pages 1-6

  Anderson, A ^a,b   Hettiarachchy, N ^a   Ju, Z Y ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; EXTRACTION; GRAIN (AGRICULTURAL PRODUCT); HYDROLYSIS; PHYSICAL CHEMISTRY; PRECIPITATION (CHEMICAL); SOLUBILITY; TURBIDITY;

ALKALI EXTRACTION; HYDROLYSATES; PHYSICOCHEMICAL PROPERTIES; PRONASE; RICE GLUTELIN;

PROTEINS;

BACTERIA (MICROORGANISMS);

EID: 0035079114     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-001-0210-6     Document Type: Article

References (30)

1. Helm, R.M., and A.W. Burks, Hypoallergenicity of Rice Protein, Cereal Foods World 41:839-843 (1996).
2. Shih, F.F., E.T. Champagne, and K. Daigle, Use of Enzymes in the Processing of Protein Products from Rice Bran and Rice Flour, Nahrung 43:14-18 (1999).
3. Sawai, H., and Y. Morita, Studies on Rice Glutelin. Part I: Isolation and Purification of Glutelin from Rice Endosperm, Agric. Biol. Chem. 32:76-80 (1968).
4. Tanaka, Y., A.P. Resurreccion, B.O. Juliuno, and D.B. Bechtel, Properties of Whole and Undigested Fraction of Protein Bodies of Milled Rice Fecal Protein Particles, Ibid. 42:2015-2023 (1978).
5. Buchmann, N.B., In vitro Digestibility of Protein from Barley and Other Cereals, J. Sci. Food Agric. 50:583-589 (1979).
6. Nkonge, C., and G.M. Ballance, Enzymatic Solubilization of Cereal Protein by Commercial Proteases, Cereal Chem. 61: 316-320 (1984).
7. AACC, Approved Methods of the American Association of Cereal Chemists, 8th edn., Vol. 2, AACC, St. Paul, 1983.
8. Juliano, B.O., Polysacharrides, Proteins, and Lipids of Rice, in Rice: Chemistry and Technology, edited by B.O. Juliano, American Association of Cereal Chemists, St. Paul, 1985, pp. 59-174.
9. Cagampang, G.B., L.J. Cruz, S.G. Espiritu, R.G. Santiago, and B.O. Juliano, Studies on the Extraction and Composition of Rice Proteins, Cereal Chem. 43:145-155 (1966).
10. Laemmli, U.K., Cleavage of Structural Proteins During the Assembly of the Head of Bacteriophage T4, Nature 227:680-685 (1970).
11. Betschart, A.A., Nitrogen Solubility of Alfalfa Protein Concentrate as Influenced by Various Factors, J. Food Sci. 39: 1110-1115 (1974).
12. Morr, C.V., B. German, J.E., Kinsella, J.M. Regenstein, J.P. Van Buren, A. Kilara, B.A. Lewis, and M.E. Mangino, A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure, Ibid. 50:1715-1718 (1985).
13. Phillips, L.G., J.B. German, T.E. O'Neill, E.A. Foegeding, V.R. Harwalkar, A. Kilara, B.A. Lewis, M.E. Mangino, C.V. Morr, J.M. Regenstein, D.M. Smith, and J.E. Kinsella, Standardized Procedure for Measuring Foaming Properties of Three Proteins: A Collaborative Study, Ibid. 55:1441-1444,1453 (1990).
14. Halling, P.J., Protein-Stabilized Foams and Emulsions, Crit. Rev. Food Sci. Nutr. 15:155-203 (1981).
15. Phillips, L.G., Z. Haque, and J.E. Kinsella, A Method for the Measurement of Foam Formation and Stability, J. Food Sci. 52:1074-1077 (1987).
16. Pearce, K.N., and J.E. Kinsella, Emulsifying Properties of Proteins: Evaluation of a Turbidimetric Technique, J. Agric. Food Chem. 26:716-723 (1978).
17. Juliano, B.O., and D. Boulter, Extraction and Composition of Rice Endosperm Glutelin, Phytochemistry 15:1601-1606 (1976).
18. Luthe, D.S., Storage Protein Accumulation in Developing Rice (Oryza saliva L.) Seeds, Plant Sci. Lett. 32:147-158 (1983).
19. Yamagata, H., T. Sugimoto, K. Tanaka, and Z. Kasai, Biosynthesis of Storage Proteins in Developing Rice Seeds, Plant Physiol. 70:1094-1100 (1982).
20. Wen, T.-N., and D.S. Luthe, Biochemical Characterization of Rice Glutelin, Ibid. 78:112-117 (1985).
21. Zhao, W.M., J.A. Gatehouse, and D. Boulter, The Purification and Partial Amino Acid Sequence of a Polypeptide from the Glutelin Fraction of Rice Grains; Homology to Pea Legumin, FEBS Lett. 162:96-102 (1983).
22. Robert, L.S., C. Nozzolillo, and I. Altossar, Homology Between Rice Glutelin and Oat 12S Globulin, Biochim. Biophys. Acta 829:19-26 (1985).
23. Bera, M.B., and R.K. Mukherjee, Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates, J. Food Sci. 54:142-145 (1989).
24. Matsudomi, N., A. Tanaka, A. Kato, and K. Kobayashi, Functional Properties of Deamidated Gluten Obtained by Treating with Chymotrypsin at Alkali pH, Agric. Biol. Chem 50: 1989-1994 (1986).
25. Kinsella, J.E., Functional Properties of Proteins in Foods: A Survey, Crit. Rev. Food Sci. Nutr. 7:219-280 (1976).
26. Pomeranz, Y., Proteins, in Functional Properties of Food Components, edited by Y. Pomeranz, Academic Press, Orlando, 1985, pp. 155-188.
27. Tasneem, R., and N. Subramanian, Functional Properties of Guar (Cyamopsis tetragonoloba) Meal Protein Isolates, J. Agric. Food Chem. 34:850-852 (1986).
28. Whitaker, J.R., F. Vojdani, and R.E. Feeney, Chemical and Enzymatic Modification of Proteins for Improved Functionality, Institute of Food Technologists (IFT) Basic Symposium, Chicago, 1993.
29. Ahmed, A.R., and G. Ramanatham, Effect of Natural Fermentation on the Functional Properties Protein Enriched Composite Flour, J. Food Sci. 53:218-222 (1988).
30. Kato, A., T. Fujishige, N. Matsudomi, and K. Kobayashi, Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements, Ibid. 50:56-58 (1985).