Separation of Proteins from Rice Grains with Different Eating Qualities by Two-Dimensional Gel Electrophoresis
- Soo Im Chunga,
- Catherine W. Ricoa,
- Sang Chul Leeb and
- Mi Young Kang *a
Proteins extracted from rice (Oryza sativa L.) varieties (Koshihikari, Dongjinbyeo, and Singeumbyeo) with different eating qualities were separated by two-dimensional gel electrophoresis. Differences in the protein expressions among the rice samples and between the inner and outer layers of rice grains were observed. The highly palatable Koshihikari showed separated proteins with molecular weights (MW) ranging from 20 to 60 kDa and appeared at pH 4 to 7. The Dongjinbyeo rice, with medium palatability, contained proteins with MW of 5 to 80 kDa with pH range of 5 to 7.5. The low palatable Singeumbyeo rice exhibited proteins with 30 to 70 kDa and a pH range of 4.5 to 7.5. These findings suggest that the pH and molecular weight may not have considerable influence on the eating quality of rice. However, the identified proteins highly expressed and uniquely present in each cultivar could have a significant role in the palatability of rice. Results of this study showed that 2D gel electrophoresis is a powerful technique in determining protein expression profiles and may be useful in identifying marker proteins that affect rice palatability.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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