Figure 1 Electrophoretogram of rice protein isolates from non-germinated/control and germinated long grain rice
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 | a | 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 | a | 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 | b | 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 | d | 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 | c | 3.2 ± 0.5 | c | 3.3 ± 0.6 | c | 3.2 ± 0.5 | c | 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 | a | 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 | d | 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 | c | 23.3 ± 3.4 | 21.6 ± 2.6 | d | 17.8 ± 6.3 | a |
| 2 | 23,966 ± 16 | c | 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).