Changes of Rice Storage Proteins Affected by Dry and Storage Temperature

건조 및 저장조건에 따른 쌀 저장단백질의 변화양상

  • Shin, Pyung-Gyun (Mushroom Research Division, National Institute of Horticultural & Herval Science) ;
  • Chang, An-Cheol (Soil and Fertilize Management Division, National Academy of Agricultural Science, RDA) ;
  • Hong, Seong-Chang (Soil and Fertilize Management Division, National Academy of Agricultural Science, RDA) ;
  • Lee, Ki-Sang (Soil and Fertilize Management Division, National Academy of Agricultural Science, RDA) ;
  • Lee, Keum-Hee (National Plant Quarantine Service, MAF) ;
  • Lee, Yong-Bok (Soil and Fertilize Management Division, National Academy of Agricultural Science, RDA)
  • 신평균 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 장안철 (국립농업과학원 토양비료관리과) ;
  • 홍성창 (국립농업과학원 토양비료관리과) ;
  • 이기상 (국립농업과학원 토양비료관리과) ;
  • 이금희 (식물검역원 중부격리재배연구소) ;
  • 이용복 (국립농업과학원 토양비료관리과)
  • Published : 2008.12.31


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 $40^{\circ}C$, but decreased store at $60^{\circ}C$. 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 $60^{\circ}C$ compared with room temperature and $40^{\circ}C$ dry condition.


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