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Composition and distribution of rice protein
2024-05-21
Rice is mainly composed of starch and protein, of which starch accounts for about 80% of the total weight of rice and protein accounts for only about 8% of the total weight.
Rice protein can be divided into four categories according to the different solubility:
① Water soluble protein albumin;
② Salt-soluble protein β-globulin;
③ Gliadin;
④ or alkaline soluble protein, gluten, gluten and gliadin also known as storage protein is the main component of rice protein.
Gluten accounts for more than 80% of the total protein content, and the relative molecular weight ranges from 105DA to hundreds of DA.
Protein molecules are composed of polypeptide chains linked by disulfide bonds. Gliadin accounts for about 10% of the total protein. Gliadin is formed by intramolecular disulfide bonds linked to single peptide chains. Its molecular weight is 7-12.6KDA, and its albumin and globulin contents are low. It is a physiologically active protein in rice protein. In the germination period of rice, albumin and globulin play an important role.
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