Electrophoretic and Functional Mapping of Indica Rice Glutelin Protein Isolates

Figures & data

Table 1 Sample code of rice varieties with milling fractions

S. No.	Sample code	Name of sample
1	IRRI-B	Brown rice of IRRI-6 variety
2	IRRI-W	White rice of IRRI-6 variety
3	KS-B	Brown rice of KS-282 variety
4	KS-W	White rice of KS-282 variety
5	B2-B	Brown rice of Basmati 2000 variety
6	B2-W	White rice of Basmati 2000 variety
7	SB-B	Brown rice of Super Basmati variety
8	SB-W	White rice of Super Basmati variety

Table 2 Glutelin DMY and protein content of different rice cultivars with their milling fractions

Samples	DMY (g/100 g flour)	Protein content (%)
IRRI-B	5.63 ± 0.149	5.55 ± 0.147
IRRI-W	5.07 ± 0.291	4.96 ± 0.257
KS-B	5.59 ± 0.097	5.41 ± 0.094
KS-W	4.92 ± 0.177	4.71 ± 0.169
B2-B	6.15 ± 0.281	5.99 ± 0.274
B2-W	5.40 ± 0.235	5.24 ± 0.228
SB-B	6.02 ± 0.217	5.89 ± 0.212
SB-W	5.28 ± 0.211	5.20 ± 0.208
Pooled Mean
Fractions
Brown	5.84^a	5.70^a
White	5.29^b	5.02^b
Varieties
IRRI-6	5.61^a	5.25^b
KS-282	5.25^b	5.05^b
Basmati 2000	5.77^a	5.61^a
Super Basmati	5.64^b	5.54^a
Values are means ± SE. Means carrying same letter in a column are not significantly differed at P ≥ 0.05.

Table 3 Estimation of glutelin molecular weight subunits by SDS-PAGE in different rice samples

	Sample Code
	IRRI-B		IRRI-W		KS-B		KS-W		B2-B		B2-W		SB-B		SB-W
Band	M. wt		M. wt		M. wt		M. wt		M. wt		M. wt		M. wt		M. wt
#	(kDa)	Intensity	(kDa)	Intensity	(kDa)	Intensity	(kDa)	Intensity	(kDa)	Intensity	(kDa)	Intensity	(kDa)	Intensity	(kDa)	Intensity
1	99.6	Light	99.2	Light	99.2	Light	100.5	Light	100.7	Light	100.7	Light	100.9	Light	100.6	Light
2	86.8	Light	86.1	Light	87.6	Light	90.0	Light	91.5	Light	91.5	Light	94.0	Dark	94.0	Dark
3	77.5	Light	78.9	Light	78.9	Light	80.2	Light	87.3	Light	87.1	Light	81.7	Dark	83.1	Dark
4	62.6	Light	63.3	Light	64.0	Dark	64.0	Light	81.0	Light	81.0	Light	64.7	Light	67.3	Light
5	51.3	Light	51.9	Light	51.9	Light	53.6	Light	64.0	Light	65.4	Light	53.0	Dark	55.4	Dark
6	34.0	Dark	32.4	Dark	32.1	Dark	32.8	Dark	53.6	Light	53.6	Light	32.6	Dark	33.0	Dark
7	24.3	Dark	23.9	Dark	24.3	Dark	24.3	Dark	32.8	Dark	31.9	Dark	24.1	Dark	24.9	Dark
8	16.1	Light	15.9	Dark	15.7	Light	16.1	Light	24.7	Dark	24.3	Dark	15.6	Light	16.1	Light
9	12.5	Dark	12.1	Light	12.1	Dark	13.4	Dark	16.1	Light	16.1	Dark	12.1	Dark	12.9	Dark
10									13.4	Dark	12.5	Dark	10.1	Light	—

Figure 1 Presence of glutelin molecular weight subunits in different rice samples by SDS-PAGE. M = Marker, 1 = IRRI-B, 2 = IRRI-W, 3 = KS-B, 4 = KS-W, 5 = B2-B, 6 = B2-W, 7 = SB-B, 8 = SB-W.

Table 4 Least gelation concentration (LGC %) for glutelin protein isolates of different rice samples at different pH

	pH
Samples	7	9
Concentration (%)
IRRI-B	4	6
IRRI-W	5	7
KS-B	4	6
KS-W	4	6
B2-B	4	6
B2-W	4	6
SB-B	4	6
SB-W	4	5

Figure 2 Foaming capacity for glutelin protein isolates of different rice samples.

Figure 3 Foaming stability for glutelin protein isolates of different rice samples.