Figure 1 Electrophoretogram of rice protein isolates from non-germinated/control and germinated long grain rice

Germination days Moisture* Protein Lipid  Ash Carbohydrate
0 day (control)** 10.9 ± 0.1  a 7.3 ± 0.2 4.4 ± 0.1 5.4 ± 0.7 bc 83.0 ± 0.2
1 7.6 ± 0.2 b 6.5 ± 0.4 4.4 ± 0.4 6.1 ± 03 abc 83.8 ± 0.7
2 7.6 ± 0.2 b 6.5 ± 0.9 4.4 ± 0.1 5.0 ± 0.2 c 83.7 ± 0.9
3 8.2 ± 0.1 b 6.6 ± 0.3 4.2 ± 0.2 5.2 ± 0.1 c 84.0 ± 0.5
4 7.4 ± 0.2 bc 6.7 ± 0.1 4.2 ± 0.2 5.6 ± 0.5 bc 83.8 ± 0.2
5 6.4 ± 0.2 cd 6.8 ± 0.1 3.4 ± 0.2 7.2 ± 0.4 84.4 ± 0.3
6 6.5 ± 0.7 cd 7.3 ± 0.2 3.5 ± 0.7 6.4 ± 0.8 ab  83.9 ± 0.5
7 6.0 ± 0.4 d 7.5 ± 0.2 3.7 ± 0.3 5.9 ± 0.2 bc 83.7 ± 0.2
P-value < 0.0001 0.391 0.1318 0.0229 0.6246

Table 1: Proximate composition of long grain rice during germination (g/100 g, dry weight basis)

*Values are means ± SE of triplicate analysis; mean values followed by the same letters in the same column are not significantly different (P < 0.05).

**Control is non-germinated long grain rice.

Amino acid Germination days*   P-value
0 (control) 1 2 3 4 5 6   7
Cysteic 1.8 ± 0.2   1.3 ± 0.1   1.3 ± 0.1   1.3 ± 0.1   1.4 ± 0.2   1.5 ± 0.2   1.4 ± 0.0   1.5 ± 0.0   0.1088
ASP 6.4 ± 0.2 ab 5.3 ± 0.2 d 5.7 ± 0.3 cd 5.7 ± 0.2 cd 5.7 ± 0.1 cd 5.9 ± 0.2 c 6.0 ± 0.2 bc 6.5 ± 0.1 a 0.003
THR 1.9 ± 0.1 1.5 ± 0.1 1.6 ± 0.1 1.6 ± 0.1 1.7 ± 0.1 1.9 ± 0.3 1.7 ± 0.0 1.8 ± 0.1 0.0685
SER 4.3 ± 0.7 3.6 ± 0.2 3.8 ± 0.01 3.6 ± 0.1  3.6 ± 0.4 3.4 ± 0.6 4.1 ± 0.1 4.3 ± 0.01 0.1696
GLU 11.3 ± 0.5 9.2 ± 0.5 b 8.9 ± 0.7 b 9.0 ± 0.2 b 9.2 ± 0.2 b 9.1 ± 0.3 b 9.4 ± 0.1 9.9 ± 0.1 b 0.015
PRO 3.4 ± 0.2 a 2.7 ± 0.2 cd 2.7 ± 0.1 cd 2.7 ± 0.1 cd 2.8 ± 0.2 bcd 3.1 ± 0.2 abc 3.2 ± 0.0 ab 3.3 ± 0.1 a 0.0171
GLY 3.4 ± 0.1 a 2.7 ± 0.1 e 2.7 ± 0.1 e 2.8 ± 0.1 de 2.8 ± 0.1 de 3.0 ± 0.1 cd 3.1 ± 0.0 bc 3.3 ± 0.1 ab < 0.0005
ALA 4.0 ± 0.2 a 3.2d ± 0.1 d 3.3 ± 0.1 d 3.3 ± 0.1 3.4 ± 0.1 cd 3.7 ± 0.1  bc 3.9 ± 0.0 ab 4.1 ± 0.1 a < 0.0003
VAL 3.1 ± 0.2 2.9 ± 0.3 2.8 ± 0.3 3.0 ± 0.5 3.0 ± 0.3 3.0 ± 0.1 2.9 ± 0.0 3.1 ± 0.1 0.9389
ILU 2.0 ± 0.1 2.0 ± 0.1 1.9 ± 0.3 2.1 ± 0.4 2.1 ± 0.2 2.2 ± 0.2 2.1 ± 0.0 2.2 ± 0.0 0.7982
LEU 5.2 ± 0.2 a 4.3 ± 0.2 cd 4.3 ± 0.3 cd 4.5 ± 0.2 cd 4.6 ± 0.3 bcd 4.8 ± 0.2 abc 5.0 ± 0.0 ab 5.0 ± 0.1 ab 0.0217
TYR 4.5 ± 0.2 a 3.1 ± 0.3 3.2 ± 0.5 3.3 ± 0.6 3.2 ± 0.5 3.3 ± 0.5 bc 4.2 ± 0.1 ab 4.2 ± 0.1  ab 0.029
PHE 3.2 ± 0.2 2.7 ± 0.2 2.8 ± 0.1 2.8 ± 0.1 2.9 ± 0.1 2.9 ± 0.2 3.0 ± 0.0 3.0 ± 0.0 0.1122
MET 1.9 ± 0.5 1.6 ± 0.4 1.9 ± 0.1 1.5 ± 0.3 1.8 ± 0.0 1.7 ± 0.5 2.2 ± 0.0 1.4 ± 0.1 0.3346
HIS 2.8 ± 0.1 a 2.5 ± 0.1 c 2.6 ± 0.1 bc 2.6 ± 0.2 bc 2.6 ± 0.0 bc  2.7 ± 0.1 ab  2.9 ± 0.0 2.6 ± 0.0 bc 0.0119
LYS 7.1 ± 0.1 a 6.3 ± 0.0 b 6.2 ± 0.3 b 6.5 ± 0.4 b 6.4 ± 0.2 b 7.0 ± 0.2 a 7.4 ± 0.0 a 7.1 ±0.2 a < 0.0023
ARG 5.5 ± 0.1 a 4.2 ± 0.1 cd 4.1 ± 0.1 d 4.1 ± 0.1 d 4.2 ± 0.1 4.1 ± 0.1 d 4.5 ± 0.0 b 4.4 ± 0.0 bc < 0.0001

Table 2:Amino acid composition (mg of amino acid per g rice) of protein isolates from non-germinated/control and germinated long grain rice.

*Values are means ± SE of triplicate analysis; mean values followed by the same letters in the same row are not significantly different (P < 0.05)

Germination (days) Surface hydrophobicity* Emulsifying activity Emulsion stability (min) Foaming capacity (mL) Foaming stability (min)
0 (control) 74,672 ± 58 a 0.79 ± 0.06 a 20.9 ± 0.9 32.1 ± 2.6 c 17.1 ± 1.1 ab
1 22,793 ± 16 cd 0.66 ± 0.02 23.3 ± 3.4  21.6 ± 2.6 d 17.8 ± 6.3
2 23,966 ± 16 0.67 ± 0.03 c 23.2 ± 3.2 31.2 ± 3.7 c 7.3 ± 0.7 de
3 20,903 ± 29 cd 0.59 ± 0.04 d 21.8 ± 1.3  36.8 ± 1.8 b 2.7 ± 0.3 e
4 21,411 ± 17 cd 0.61 ± 0.04 d 27.3 ± 7.6  43.9 ± 3.2 a 3.4 ± 0.2 e
5 23,895 ± 21 c 0.66 ± 0.04 c 23.8 ± 2.8 18.2 ± 2.8 d 5.8 ± 1.1 e
6 27,614 ± 9 b 0.72 ± 0.01 b 24.9 ± 1.9 22.6 ± 1.4 d 11.8 ± 1.6 cd
7 20,110 ± 41 d 0.58 ± 0.03 d 20.9 ± 3.9 7.9 ± 0.8 e 12.6 ± 4.5 bc
P-value < 0.0001 < 0.0001 0.07 < 0.0001 < 0.0001

Table 3:Surface hydrophobicity, emulsifying and foaming properties of protein isolates from non-germinated/control and germinated long grain rice.

*Values are means ± SE of triplicate analysis; mean values followed by the same letters in the same column are not significantly different (P < 0.05).