Production of Rice Protein by Alkaline Extraction Improves Its Digestibility

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概要

• 論文の詳細を見る

• Rice seed endosperm has two types of protein bodies (PB). Type I protein body (PB-I) accumulates prolamin and is hard to digest, while type II protein body (PB-II) mainly consists of glutelin, an easily digestible protein. A simple method to process rice protein and improve its digestibility was tested from the viewpoint of its application to food manufacturing. Rice protein prepared by alkaline extraction followed by neutralization sedimentation (AE-RP) was compared with that prepared by starch degradation by α-amylase (SD-RP). The crude protein content of AE-RP and SD-RP was 84.7% and 78.2%, respectively. There were no major differences in protein composition among AE-RP, SD-RP and rice flour by SDS-PAGE, except 16 kDa polypeptide. With respect to amino acids, all the groups showed quite similar compositions, although cysteine and methionine were lower in AE-RP. In an in vitro digestion study with pepsin and pancreatin, both the SDS-PAGE analysis of protein pattern and the crude protein content of undigested residue clearly demonstrated that AE-RP has a higher digestibility than SD-RP. To find the cause of the difference in digestibility, the structural property of protein bodies by two production methods was compared using electron microscopy. PB-II of AE-RP was transformed into small, amorphous granules, while that of SD-RP was still kept partial protein body structures. PB-I of AE-RP kept its protein body structure, but produced double layers. From the finding that glutelin-gold was detected by immunochemistry not only in small, amorphous granules but also in PB-I, mainly the cortex layer, in AE-RP, it became clear that PB-I was swollen and fragile as a result of alkali treatment. These results strongly indicate that the improvement in digestibility of AE-RP is a result of the structural change of PB-I and -II caused by alkaline extraction.

著者

• Saito Yuhi

  Laboratory of Genetic Engineering, Graduate School of Life and Environmental Sciences, Kyoto Prefect

• MASUMURA Takehiro

  Laboratory of Genetic Engineering, Graduate School of Life and Environmental Sciences, Kyoto Prefect

• Watanabe Reiko

  Dep. Of Health And Nutrition Univ. Of Niigata Prefecture

• KUMAGAI Takehisa

  Kameda Seika Co., Ltd.

• KAWAMURA Hiroyuki

  Kameda Seika Co., Ltd.

• WATANABE Toshiyuki

  Kameda Seika Co., Ltd.

• Kadowaki Motoni

  Dep. Of Applied Biological Chemistry Graduate School Of Sci. And Technol. Niigata Univ.

• Fuse Takao

  Kameda Seika Co. Ltd.

• WATANABE Reiko

  Course of Food and Nutrition, Department of Human Life Environments, Niigata Women's College

• KADOWAKI Motoni

  Laboratory of Nutritional Regulation, Faculty of Agriculture, Niigata University

• Watanabe Reiko

  Department Of Health And Nutrition University Of Niigata Prefecture

• Masumura Takehiro

  Graduate School Of Life And Environmental Science Kyoto Prefectural University

• Masumura Takehiro

  Laboratory Of Genetic Engineering Graduate School Of Agriculture Kyoto Prefectural University

• Saito Yuhi

  Lab. Of Genetic Engineering Graduate School Of Life And Environmental Sciences Kyoto Prefectural Uni

• Kumagai Takehisa

  Kameda Seika Co. Ltd.

• Kawamura Hiroyuki

  Kameda Seika Co. Ltd.

• Watanabe Reiko

  Course Of Food And Nutrition Department Of Human Life Environments Niigata Women's College

• Watanabe Toshiyuki

  Kameda Seika

• Saito Yuhi

  Laboratory Of Genetic Engineering Graduate School Of Life And Environmental Sciences Kyoto Prefectur

• Masumura Takehiro

  Laboratory Of Genetic Engineering Graduate School Of Life And Environmental Sciences Kyoto Prefectur

• Kumagai Takehisa

  Kameda Seika

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