Isolation and Determination of Protein Bodies (PB-I, PB-II) in Polished Rice Endosperm

Abstract

A was ordinary commercial rice and B was rice suitable for sake brewing. Ave. and S. D. were described in Table 2.

The Difference of Protein Composition of Central Region between White-core Grains and Non-white-core Grains in the Same Rice Cultivar for Sake Brewery.

“…On the other hand, Kizaki et al (1991) examined the protein content of grains of Yamadanishiki and Gohyakumangoku with various polishing rates, and found that the central region had fewer storage proteins than the peripheral region.…”

Late-maturing cooking riceSensyurakuhas excellent properties, equivalent to sake rice, for high-quality sake brewing

“…For analysis of the protein body (PB), we followed the method reported by Kizaki et al 12) The PB was detected by SDS-PAGE, and PB composition (%) was calculated from the peak area on densitograms using an imaging system (Gel Doc EZ Imager, Bio-Rad Laboratories, Inc., USA).…”

Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake

“…Therefore, PB-II has a large effect on the amino acid content of brewed sake while PB-I has only a small effect (Wakai et al, 1997;Mizuma et al, 2002). Rice suitable for sake brewing has a higher PB-II/PB-I ratio than rice for cooking, and the suitability for sake brewing can be characterized by protein composition (Kizaki et al, 1991(Kizaki et al, , 1993Ohdoi et al, 2000;Iwano et al, 2001).…”

“…There are two types of PB, PB-I and PB-II, and prolamin is localized in PB-I and glutelin in PB-II (Tanaka et al, 1980). PB-I has a fi rm structure and hardly digested by koji yeast (Kizaki et al, 1990;Kizaki, 1999;Furukawa et al, 2000) and occupies about 23% of total protein in 70%-polished rice (Kizaki et al, 1991). On the other hand, PB-II occupies about 60% of total protein in 70%-polished rice (Kizaki et al, 1991).…”

“…PB-I has a fi rm structure and hardly digested by koji yeast (Kizaki et al, 1990;Kizaki, 1999;Furukawa et al, 2000) and occupies about 23% of total protein in 70%-polished rice (Kizaki et al, 1991). On the other hand, PB-II occupies about 60% of total protein in 70%-polished rice (Kizaki et al, 1991). PB-II is polymerized to form a crystal structure, but is easily broken and digested by koji yeast in unrefi ned sake (Kizaki et al, 1990;Kizaki, 1999;Furukawa et al, 2000).…”