Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Oryza sativa L.).

ABSTRACT: Rice quality changes during storage. However, few studies have reported the difference in protein structure between the indica and japonica varieties of rice during storage. The current research characterized the structural properties of the rice protein, and further investigated the proteomic profiles of Jianzhen 2 (indica rice) and Nanjing 9108 (japonica rice) during storage using the TMT labeling method. A significant reduction in free sulfhydryl content and an increase in disulfide bonds content and surface hydrophobicity were observed in both varieties after storage. The results of FTIR indicated that the changes in the protein's secondary structure of Nanjing 9108 (japonica rice) were more significant than in Jianzhen 2 (indica rice). A total

SUBMITTER: Wang Q 

PROVIDER: S-EPMC9658062 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature