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Characterization of peptides generated in proteolytic digest of steamed rice grains by sake koji enzymes

Paper ID Volume ID Publish Year Pages File Format Full-Text
22472 43291 2007 6 PDF Available
Title
Characterization of peptides generated in proteolytic digest of steamed rice grains by sake koji enzymes
Abstract

High-molecular-weight peptides (approximately 10–30 kDa) generated in a digest of steamed rice grains by sake koji enzymes were characterized. Among 13 major spots resolved by 2-D gel electrophoresis, 12 contained peptides having N-termini of rice glutelin as determined by mass fingerprinting analysis and/or MS/MS. The source of these peptides was presumed to be the acidic subunit of rice glutelin. An addition of up to 25% glucose in the digestion of an isolated rice protein body induced the accumulation of these peptides. The level of accumulation of these peptides in the digest of 70% polished rice samples correlated well with the crude protein content of the rice grains. The degree of accumulation of these peptides in Yamadanishiki and low-polish-rate rice was low, whereas that observed in 90% polished rice samples was extremely low.

Keywords
glutelin; peptides; peptide mass fingerprinting; sake
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Characterization of peptides generated in proteolytic digest of steamed rice grains by sake koji enzymes
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 104, Issue 4, October 2007, Pages 251–256
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us