Cereal Chem 43:145 - 155.  |  VIEW ARTICLE

Studies on the Extraction and Composition of Rice Proteins.

G. B. Cagampang, L. J. Cruz, S. G. Espiritu, R. G. Santiago, and B. O. Juliano. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

Solubility fractionation of the proteins of milled rice, bran, and rice polish of high- and low-protein samples of three varieties indicated that glutelin was the predominant fraction in the whole grain, in the milled product, and in the rice polish. Albumin and globulin were the major proteins of the bran and were concentrated in the bran and polish, whereas prolamin was rather evenly distributed in all three fractions. Differences in the total protein content of the whole grain were due mainly to differences in glutelin content. Increases in the lysine content of milled rice associated with increases in total protein of eight varieties were less than those of other amino acids. The assessment of extraction of protein from milled rice by 18 solvents indicated that alkaline solvents were better extractants than acidic ones.