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@article{181617,
        author = {N.Siromani and Dr.Archana Giri and Dr.D.Sanjeeva Rao},
        title = {Estimation of total protein and protein classes of promising EMS Samba Mahsuri mutants},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {1},
        pages = {5413-5422},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=181617},
        abstract = {Rice is the staple food of half of the world. Rice is easily digestible, rich source of starch followed by proteins      and lipids as major components. Rice proteins are having great nutritional value and show many health benefits. Rice has significant amount of protein which is available in mainly four fractions such as Globulins, Albumins, Glutelins and Prolamins.Rice protein is high in Sulphur containing aminoacids. Rice protein is the major factor for determining texture, pasting capacity and sensory characteristics there by determines the cooking and eating qualities of rice. The yield of utilizable protein is higher in rice.The proportion of protein classes varies among genotypes and even among brown rice,milled rice and rice bran. The present study can be used to know the total protein content and amount of protein classes among Samba Mahsuri and 97 mutants due to its novelty to screen quality and its wider applications in food industry},
        keywords = {Albumins, Globulins, glutelins, prolamins, mutants, pasting, sensory, texture.},
        month = {July},
        }