Characterization of rice storage proteins by SE-HPLC and micro z-arm mixer

Mária Oszvald, Sándor Tömösközi, Oscar Larroque, Eszter Keresztényi, László Tamás, Ferenc Békés

Research output: Contribution to journalArticle

26 Citations (Scopus)


While the effect of protein content and composition on the functional properties of wheat flour is well studied, our knowledge on the same properties of rice flour is limited. This work was conducted to study the relationship between the dough mixing properties of flour from different rice cultivars and protein content and composition. An efficient sonication-based two-step extraction procedure was applied to isolate rice flour proteins. The size-exclusion HPLC (SE-HPLC) method, originally developed for separating wheat proteins, was applied with some minor modifications in order to study the size distribution of rice flour proteins. Four fractions were distinguished on the SE-HPLC profile and were further characterized by SDS-PAGE. Fractions I-III consisted of glutelins, while fraction IV contained albumin, globulin and prolamin proteins. When rice dough was characterized on the basis of mixing parameters in a micro z-arm mixer, significant differences were observed depending on the protein composition of the flour. Statistical analysis results indicated that the functional properties of the flour from different rice cultivars were associated with the amount of polymeric proteins and their size distribution.

Original languageEnglish
Pages (from-to)68-76
Number of pages9
JournalJournal of Cereal Science
Issue number1
Publication statusPublished - Jul 1 2008



  • Functional properties
  • Mixing studies
  • Rice endosperm protein
  • Size distribution

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

Cite this

Oszvald, M., Tömösközi, S., Larroque, O., Keresztényi, E., Tamás, L., & Békés, F. (2008). Characterization of rice storage proteins by SE-HPLC and micro z-arm mixer. Journal of Cereal Science, 48(1), 68-76.