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Extraction method and electrophoresis detection method of rice albumin

A protein extraction solution and albumin technology, which is applied to measuring devices, material analysis through electromagnetic means, instruments, etc., can solve problems such as insufficient extraction and low albumin content

Active Publication Date: 2021-06-15
黑龙江省农业科学院农产品质量安全研究所
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Problems solved by technology

Only one report on the extraction method of albumin was found (the effect of nitrogen on the content of rice protein components and the quality of cooking and eating, Yang Jing, College of Agriculture, Northeast Agricultural University, 2006), but the obtained albumin content was low, and the extraction insufficient
Albumin electrophoresis technology, no related reports

Method used

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  • Extraction method and electrophoresis detection method of rice albumin

Examples

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Comparison scheme
Effect test

Embodiment 1

[0027] Example 1 Extraction and electrophoresis detection of rice albumin

[0028] 1. Preparation of rice samples: After the rice is naturally air-dried, 100 g of each rice sample is weighed. First use a brown rice machine to grind brown rice, and then use a rice polishing machine to grind the brown rice into polished rice. The polished rice is ground into powder by a mill and stored in a -20°C refrigerator for later use.

[0029] 2. Determination of rice protein content: use a Kjeldahl nitrogen analyzer for determination. The crude protein content of selected samples Longjingxiang 1 and sorghum rice are shown in Table 1.

[0030] 3. Determination of rice taste score: use a taste meter combined with sensory score to measure. The results of food taste scoring are shown in Table 1.

[0031] Table 1 Crude protein content and food taste score

[0032] breed name crude protein content Taste score Longjingxiang No.1 7.91％ 71 sorghum rice 7.70％ 90 ...

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Abstract

The invention provides a rice albumin extraction method and an electrophoresis detection method. After the rice is naturally air-dried, it is ground into rice flour, and water is added to the rice flour at a solid-to-liquid ratio of 1g: 1mL, stirred until uniform, leached for 1 hour, centrifuged, and the supernatant is taken, which is the rice albumin extract. By using the method for extracting rice albumin provided by the invention, the extracted albumin is more sufficient, the extraction rate of albumin is improved, and the obtained electrophoresis pattern is clearer. The present invention applies the rice albumin electrophoresis technology to the evaluation of the rice eating quality for the first time, and evaluates the rice eating quality from the aspect of protein component structure, which is more scientific. The rice albumin extraction method of the invention is suitable for the identification of rice varieties from different sources, and has great significance for guiding rice quality breeding and the like.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for extracting rice albumin and an electrophoresis detection method. Background technique [0002] The quality traits of rice varieties have become an important goal of breeding work, and the practicability and rationality of early quality selection methods are important issues that breeders care about. The eating quality of rice is the ultimate goal of rice quality breeding, and it has always been a blind spot in the selection of rice early generation materials, and there is no better evaluation technology. As the main character of rice quality, protein is an important aspect that cannot be ignored in the improvement of rice quality. Regarding the relationship between protein and rice quality, the existing reports at home and abroad mainly focus on the relationship between apparent protein content and eating quality. Generally, the higher the protein content of rice, the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N27/447
Inventor 兰静张瑞英贾雯靖关海涛孙向东赵琳金海涛王冰
Owner 黑龙江省农业科学院农产品质量安全研究所
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