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Changes of Rice Storage Proteins Affected by Dry and Storage Temperature
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 Title & Authors
Changes of Rice Storage Proteins Affected by Dry and Storage Temperature
Shin, Pyung-Gyun; Chang, An-Cheol; Hong, Seong-Chang; Lee, Ki-Sang; Lee, Keum-Hee; Lee, Yong-Bok;
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Quality of rice grain changes during dry storage with internal physiological changes and external injury by organism. Storage rice changes by condition with respiration via variable temperature, hydrolysis enzyme reaction, lipid peroxidation occurs with change of palatability. During dry storage, physiological change with protein variation pattern was examined by image analysis on proteomic technology. Analysis revealed that protein activity had no change store at room temperature and store at , but decreased store at . Analysis of variable hydrophobic protein pattern revealed that protein activity of beta-tubulin, protein disulfide isomerase, vacuolar ATPase b subunit, globulin was not significantly decreased all dry and store condition. However, heat shock protein 70, and glutathione transferase was significantly decreased when rice dried at compared with room temperature and dry condition.
Rice storage protein;dry storage condition;proteomic;hydrophobic biomarker;
 Cited by
유통중인 쌀의 호화 및 관능적 특성,박찬은;김윤숙;박동준;박기재;김범근;

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일반 쌀과 다수확 쌀의 물리화학적 특성 비교,허창기;심기훈;김용두;

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