some references say that with severity of temperature level of protein decrease slightly, some says don't change, some says If you sunk in hot water for long time it will be increased! I am getting confused. I am working on parboiled rice. I checked with Kjeldal method, the result shows differences below 0.1, like not change.
Dear Md Arif Hossain,
The effect of temperature on protein of rice is very complex topic, and need you know what happened when protein is denatured.
Best regards
Oday Hasan Ali Al-Jammaas Yeah, it's seeming like this. Thank you sir....I
What is your purpose for this question? This is important. And what temperature are you talking about? In general, proteins begin to denature at 57-58 ° C. The structure changes.
Because in terms of nutrition, rice is not considered as a source of protein. Because the protein rate is very low. However, it is a carbohydrate source with a high glycemic index.
Sir, I was checking the effect of steaming on rice after parboiling. For this I have treated parboiling in different temperature( 65°C , 75°C,85°C,95°C) and checked the effect. I need the protein % to determine level of the amadori (Maillard reaction) products.
Soner Çetinkaya
Dear Md Arif Hossain
If you are not looking for something different (special), you can determine nitrogen by known methods. You can analyze by Kjeldahl, Dumas or Spectrophotometric Methods according to your laboratory conditions.
- Badges
- Science method
- Similar topics
- Biological Science
- Ecology