Under field conditions, three erect panicle type japonica dee cultivars and three curved panicle type japonica rice cultivars were applied as experimental materials to investigate the differences of protein compositio...Under field conditions, three erect panicle type japonica dee cultivars and three curved panicle type japonica rice cultivars were applied as experimental materials to investigate the differences of protein composition of grains at different positions in panicles between two different panicle types of japonica rice. Accord- ing to the results, the panicle type of japonica rice had no direct correlation with albumin content, globulin content, prolamin content and glutelin content in rice, variations of protein composition of grains at different positions in panicles. There were certain correlations between soluble protein contents at different grain posi- tions in the same panicle and the flowering order of glumous flowers in the panicle. Albumin content, prolamin content and glutelin content in grains on secondary rachis branches of two panicle types （erect and curved） of japonica rice cuhivars were higher than that on primary rachis branches, while globulin content exhibited an opposite trend. Globulin content, prolamin content and glutelin content in grains at different positions demonstrated a descending order of bottom 〉 middle 〉 top, while albumin content exhibited an opposite trend. The interactions between primary and secondary rachis branches and among top, middle and bottom rachis branches significantly affected soluble protein contents.展开更多
Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely accepta...Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein’s technofunctional properties(e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.展开更多
基金Supported by Science and Technology Project for Grain Production in National Science and Technology Support Program(2011BAD16B11-02YJ012012BAD04B01-02)+1 种基金Key Scientific and Technological Project of Heilongjiang Province(GA13B101)Fund for Distingnished Young Scholars of Heilongjiang Academy of Agricultural Sciences(2014)
文摘Under field conditions, three erect panicle type japonica dee cultivars and three curved panicle type japonica rice cultivars were applied as experimental materials to investigate the differences of protein composition of grains at different positions in panicles between two different panicle types of japonica rice. Accord- ing to the results, the panicle type of japonica rice had no direct correlation with albumin content, globulin content, prolamin content and glutelin content in rice, variations of protein composition of grains at different positions in panicles. There were certain correlations between soluble protein contents at different grain posi- tions in the same panicle and the flowering order of glumous flowers in the panicle. Albumin content, prolamin content and glutelin content in grains on secondary rachis branches of two panicle types （erect and curved） of japonica rice cuhivars were higher than that on primary rachis branches, while globulin content exhibited an opposite trend. Globulin content, prolamin content and glutelin content in grains at different positions demonstrated a descending order of bottom 〉 middle 〉 top, while albumin content exhibited an opposite trend. The interactions between primary and secondary rachis branches and among top, middle and bottom rachis branches significantly affected soluble protein contents.
文摘Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein’s technofunctional properties(e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.
