Enzyme analysis and isozyme pattern of basmati and non-basmati rice varieties
2002
Srivastava, K.N. | Rai, M. | Tyagi, R.S. | Kaur, G. (Indian Agricultural Research Institute, New Delhi (India). Div. of Biochemistry)
Activities of peroxidase, lipoxygenase and gel based isozyme pattern of esterase in fresh and stored grains of twelve different varieties of rice were identified as major parameters that could be used to characterize basmati and aromatic and non-aromatic non-basmati varieties. The seeds were stored for one and six months at either 4øC or room temperature ranging from 25ø to 30øC. All enzymes, showed an enhancement in activity in consonance with increase in storage time and temperature. Peroxidase activity of fresh as well as stored basmati varieties was considerably lower than that of other two types. Lipoxygenase activity of fresh grains of aIl the varieties was nearly similar. On storage, basmati indicated minimum enhancement in activity as compared to the other two types of varieties. Gel based isozyme pattern for esterase in fresh samples indicated two prominent high molecular weight bands corresponding to RF value of 0.15 and 0.21 in aIl the samples of basmati varieties, while only one band corresponding to RF 0.15 was evident in aIl except one (P-1176) aromatic non-basmati varieties. This band was faint in aIl non-aromatic varieties. AIl the aromatic varieties (basmati as weIl as non-basmati) also showed a band corresponding of Rf 0.65, which was absent in aIl non-aromatic varieties. Gel based differences forest erases were progressively lost in aIl the varieties of rice with increasing storage time and temperature. These major parameters, along with less distinct ones, such as total protein content, activities of amylase, protease and ribonuclease could be used for characterization of different rice varieties.
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