Characteristics of Seed Storage Protein Affecting the Eating Quality of Japonica and Tongil-type Rice
2016
Kwak, J., NICS, RDA, Suwon, Republic of Korea | Lee, J.S., NICS, RDA, Suwon, Republic of Korea | Yoon, M.R., NICS, RDA, Suwon, Republic of Korea | Kim, M.J., NICS, RDA, Suwon, Republic of Korea | Chun, A., NICS, RDA, Suwon, Republic of Korea | Lee, C.K., NICS, RDA, Suwon, Republic of Korea
In this study, we analyzed seed storage proteins in order to investigate the main factors related to the eating quality of japonica and tongil-type rice varieties. Sensory evaluation was performed by a trained panel to assess the appearance (color and glossiness), flavor, taste, stickiness, texture, and overall score of nine japonica and three tongil-type rice cultivars. Moreover, the pattern of variation in rice storage proteins was examined by electrophoresis of protein extracts. The electrophoretic pattern of rice proteins showed 16.4 kDa albumin, 26.4 kDa globulin, 34-39 kDa and 21-22 kDa glutelin, and 14.3 kDa prolamin. In terms of storage protein, the varietal differences between japonica and tongil-type rice were found in albumin, globulin, and the α-1, and α-2 sub-units of acidic glutelin. Furthermore, the overall sensory evaluation score was observed to be positively correlated with albumin (0.495 ** ) and globulin (0.567 ** ), and negatively correlated with α-1 glutelin (-0.612 ** ). Therefore, the results indicated that albumin, globulin, and α-1 glutelin can affect the eating quality of japonica and tongil-type rice varieties, with the latter having lower eating quality than the former.
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