Host: Japanese Sciety for Food Science and Technology
Name : The 72nd Annual Meeting of JSFST
Number : 72
Location : [in Japanese]
Date : August 27, 2025 - August 29, 2025
The machanism that the protein concerns with the cooked rice texture isn't clear. So I investigated the characteristics of rice heated with sodium dodecyl sulfate solution.
Rice (Oryza sativa L. Japonica cv. Koshihikari) grown in Fukui prefecture and storaged at 40°C for two months was used. Rice grains were soaked for 1 hour and then heated at 75°C for 5 min. I measured the solid content which was detached from rice. I extracted proteins from the solid, and the protein solution was subjected to electrophoresis. Also I measured the cooked rice texture.
The valance value of cooked rice with SDS solution was significantly increased in comparison with milli Q water. The detached solid content of DTT, sodium sulfite, SDS ward increased more than 10% in comparison with milli Q water ward. The detached protein of DTT, sodium sulfite, SDS ward revealed that the concentration of bands which were predicted glutelin or prolamin increased. I estimated that detachment of the insoluble proteins, such as glutelin or prolamin, promoted the gelatinization of rice. As a result, the valance value of cooked rice increased.
