Isolation and characterization of a proteolipid in defatted rice bran.

Sridhara, S. (1989) Isolation and characterization of a proteolipid in defatted rice bran. Nahrung, 33 (6). 565-573, 22 ref..

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Abstract

A proteolipid, isolated from defatted rice bran by the method of Folch et al. [Journal of Biological Chemistry (1957) 226, 497] (a mild method involving shaking a chloroform/methanol, 2:1 v/v, extract of rice bran with 1% w/v NaCl solution and collecting the fluffy layer at the interface), had a lipid:protein ratio of 1:1.8. The proteolipid contained 3.3% carbohydrate and 4.1% P (dry wt. basis), and the apoprotein contained 3.6% carbohydrate but no P. The proteolipid was shown by PAGE to contain 2 protein components, one of which was more tightly bound than the other to the lipid moiety. 4 major protein bands appeared on SDS-urea PAGE, with apparent mol. wt. of 62 000, 30 000, 21 000 and 14 000. The apoprotein was hydrophobic and contained 57.6% apolar, 16.3% acidic and 10.2% basic amino acids. The lipid moiety consisted of 62.9-74.4% phospholipids, 15.4-25.8% glycolipids and 10.3-11.2% neutral lipids. The interaction between protein and lipid is ascribed to hydrophobic and electrostatic bonds, and not to a covalent bond, since lipids were easily separated from the proteolipid by lyophilizaiton followed by solvent extraction. The proteolipid was assumed not to be an artefact of isolation, but to be a component of the membranes that surround oil bodies.

Item Type:	Article
Uncontrolled Keywords:	BRAN-; CEREAL-PRODUCTS; CEREALS-; LIPIDS-; RICE-; PROTEOLIPIDS-; RICE-BRAN
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Aug 2021 11:12
Last Modified:	18 Aug 2021 11:12
URI:	http://ir.cftri.res.in/id/eprint/6386

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