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Properties and structural features of native and modified proteins of concentrates from white and brown rice

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The physicochemical properties and structural features of proteins of concentrates (PC) from white and brown rice are described. Differences in a degree of proteolysis and the relationship between the functional and technological properties of proteins and their structure were established. Proteins from white rice had lower molecular weights (MW) than proteins from brown rice: 1.3–199.5 kDa versus 1.5–251.1 kDa. Most proteins were grouped in three low-molecular-weight fractions (МW 11.7–27.5 kDa) in PC from white rice and in one fraction with the high molecular weight (182–251.1 kDa) in PC from brown rice. In the process of hydrolysis, the MW of proteins (high-molecular-weight) of PC from white rice decreased from 199.5 to 120.2 kDa with generation of peptides with a molecular weight of <1.3 kDa, while the MW remained unchanged upon hydrolysis of proteins of PC from brown rice. In the composition of PC from white rice, flavonoids interacted with protein fractions with molecular weights of 131, 10, and 4.0 kDa; while in PC from brown rice, they interacted with only one fraction with a molecular weight of 216 kDa. The quantity of flavonoids in PC from white rice was 2.3 times less than that in PC from brown rice. Elements of protein secondary structure were established for PC: α–helix, 310 — helix, β-structure, β-bends, and irregular shape. Proteolysis of proteins was accompanied by a decrease in the number of α-helices, increase in the proportion of β-structures and irregular regions, weakening of the hydrophobic properties of proteins and an increase in the number of S–S bonds; PC from brown rice was characterized by a higher content of –СН2  groups from the flavonoid family, as well as by a higher degree of unsaturation of groups of benzene nuclei, ketone and ester groups. A negative correlation was found between the foaming ability of PC and the upper boundaries of molecular weights (r = — 0.95), quantity of high-molecular weight proteins (r = — 0.80) and aggregation constants, and a positive correlation (r = + 0.8) with the number of S–S bonds. The high foaming ability is interrelated with proteins with a molecular weight of no more than 120 kDa. The results are intended to regulate the functional properties of protein products based on the characteristics of the physicochemical properties of native and modified proteins.

About the Authors

V. V. Kolpakova
All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing — Branch of Russian Potato Research Centre
Russian Federation

Valentina V. Kolpakova, Doctor of Technical Sciences, Professor, Chief Researcher, Head of the Department of Biotechnology for the Complex Processing of Starch-Containing Raw Materials

11, Nekrasova Str., 140051, Kraskovo, Lyubertsy, Moscow region

Tel.: + 7–495–557–15–00

Q. Ch. Fan
Phu Yen University
Viet Nam

Quynh Ch. Fan, Сandidate of Technical Sciences, Lecturer

620000, 01 Nguyen Van Huyen, Ward 9, Tuy Hoa City, Phu Yen Province

Tel.: +84–57–384–3025

I. S. Gaivoronskaya
All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing — Branch of Russian Potato Research Centre
Russian Federation

Irina S. Gaivoronskaya, Junior Researcher, Department of Biotechnology for Complex Processing of Starch-Containing Raw Materials

11, Nekrasova Str., 140051, Kraskovo, Lyubertsy, Moscow region

Tel.: + 7–495–557–15–00

L. V. Chumikina
A. N. Bach Institute of Biochemistry, Federal Research Center «Fundamental Foundations of Biotechnology», of Russian Academy of Sciences
Russian Federation

Lyudmila V. Chumikina, Candidate of Biological Sciences, Senior Researcher

33, Leninsky Ave, 119071, Moscow

Тел.: + 7-(926–355–39–29


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For citations:

Kolpakova V.V., Fan Q.C., Gaivoronskaya I.S., Chumikina L.V. Properties and structural features of native and modified proteins of concentrates from white and brown rice. Food systems. 2023;6(3):317-328. (In Russ.)

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