GRAIN PROTEIN FRACTIONS OF INDIAN RICE VARIETIES
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Rice is one of the worldâ€™s cereal staple and an important crop in Asia. Rice protein is a second dominant principal nutrientÂ and the sole protein source for underprivileged people. Based on Osborn classification of solubility, protein fractions are classifiedÂ into glutelins, albumins, globulins and prolamins and their solubility in alkali, water, salt and alcohol respectively. The presentÂ investigation is focused on assessing total protein and protein fractions. The protein fractions and total protein were isolated byÂ specific extraction buffers from rice flour and quantified by Lowry method. The selected varieties for this study showed the range
of total protein albumin, globulin, prolamin and glutelin from 4.95% (Vibhava) to 6.52% (BPT5204) and on par with Ravi (6.09%);Â 0.03% (Rasi) to 0.54% (Vibhava); 0.02% (Sampada) to 0.07% (Vibhava); 0.28% (Sampada) to 0.82% (Rasi); and 0.16% (Rasi)Â to 0.61% (BPT5204) respectively. Among varieties total protein, albumin and globulin were statistically significant and prolaminÂ and glutelin are found to be non-significant at p<5%. In silico analysis of rice protein fractions explains the quality of rice protein inÂ terms with essential amino acid score and molecular weight. This study concludes the information of protein fractions in above riceÂ varieties.