The Globulins of Rice, Oryza Sativa

Compared with the proteins of other cereals, those of rice haye been but little studied, notwithstanding the fact that rice constitutes one cf the most important sources of food for a large part of the world’s population. One reason for this is doubtless due to the unusual distribution of the classes of protein found in this seed. Unlike the proteins of other cereals, nearly all of the proteins of rice endosperm are insoluble in water, salt solution, and alcohol, and belong to the rather ill defined class of proteins called glutelins. Consequently, most of the data recorded in the literature on rice proteins has been on a mixture of the total alkaliextractable proteins.