Cereal Chem 59:192 - 195.  |  VIEW ARTICLE
Gel Filtration and Electrophoresis of Soluble Rice Proteins Extracted from Long, Medium, and Short Grain Varieties.

T. Iwasaki, N. Shibuya, T. Suzuki, and S. Chikubu. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Proteins were extracted from milled rice of long, medium, and short grain varieties with 5% sodium chloride and were separated by ammonium sulfate precipitation into albumin and globulin fractions. These were then investigated by gel filtration, starch-gel electrophoresis, and amino acid analysis. Both albumins and globulins gave four fractions by gel filtration. Molecular weights of albumins ranged from 10,000 to 200,000; those of globulins ranged from 16,000 to 130,000 (the fourth globulin fraction was not determined). Starch-gel electrophoresis gave about 20 bands for both albumins and globulins. Some differences were noted that support the idea of classifying rice varieties into groups by differences in electrophoretic patterns. Amino acid analysis of albumins and globulins showed several differences among the three varieties.