Electrophoretic analysis of proteins in washed, gruel and cooked endospermof raw and parboiled rice

SDS-PAGE of washed, gruel and cooked endosperm proteins showed variations i n raw and parboiled rice. The molecular weight (M(r)s) range of polypeptide bands was 14.5 to 100 kD in raw and 14.5 to 26 kD in parboiled washed rice samples and their number of polypeptide bands were 21 and 9, respectively. In gruel of both the samples the range of M(r)s of polypeptide was 19 to 8 5 kD in raw and 29 to 33 kD in parboiled rice where the numbers of polypept ide bands were 11 and 4 respectively. The cooked endosperm samples showed m ore or less similar polypeptide patterns in both raw and parboiled rice, th e M(r)s range was in between 14 and 112 kD and the number of the polypeptid e bands were 25 and 24, respectively. The distribution patterns of polypept ides showed that the parboiled rice is superior to raw rice in retaining ca pacity of surface proteins (both in quantity and quality) of endosperm.