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Rice protein disulfide isomerase (OsPDI) and rice chaperone binding protein (OsBiP) levels are not directly correlated with the eating quality of rice

  • Yeon Jeong Kim
  • Soon Ho Choi
  • Yun Jung Han
  • In-Cheol Jang
  • Jong Tae Song
  • Seong Hee Bhoo
  • Hak Soo Seo
Short Communication
  • 135 Downloads

Abstract

The composition and distribution of seed storage proteins are important factors for eating quality such as flavor and texture in rice. The levels of rice protein disulfide isomerase and rice chaperone binding protein proteins were examined in rice cultivars which have different eating qualities. Results showed that their levels have no direct correlation with eating quality.

Key words

eating quality OsBiP OsPDI rice seed storage protein 

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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  • Yeon Jeong Kim
    • 1
  • Soon Ho Choi
    • 1
  • Yun Jung Han
    • 1
  • In-Cheol Jang
    • 3
  • Jong Tae Song
    • 4
  • Seong Hee Bhoo
    • 5
  • Hak Soo Seo
    • 1
    • 2
  1. 1.Department of Plant ScienceSeoul National UniversitySeoulRepublic of Korea
  2. 2.Bio-MAX InstituteSeoul National UniversitySeoulRepublic of Korea
  3. 3.Laboratory of Plant Molecular BiologyRockefeller UniversityNew YorkUSA
  4. 4.School of Applied BiosciencesKyungpook National UniversityDaeguRepublic of Korea
  5. 5.Graduate School of BiotechnologyKyungHee UniversityYonginRepublic of Korea

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