Structural, functional and proteomic changes of proteins during rice yellowing
Yuqian Liu1, Yanan Qv1, Jingyu Sun1
1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Food Chemistry: X
|October 16, 2025
Summary
High temperature storage causes rice yellowing by altering protein properties. This study identifies key stress proteins and metabolic pathways involved in rice yellowing and pigment formation.
Area of Science:
- Food Science
- Biochemistry
- Proteomics
Background:
- High temperature and humidity storage can negatively impact rice quality, leading to yellowing.
- Rice yellowing is associated with changes in protein structure and functionality, affecting its nutritional and sensory properties.
Purpose of the Study:
- To investigate the molecular mechanisms underlying rice yellowing induced by high-temperature storage.
- To identify key proteins and metabolic pathways affected during the rice yellowing process.
Main Methods:
- Physicochemical analysis of yellowed rice proteins.
- TMT-based LC-MS/MS proteomics to identify differentially expressed proteins (DEPs).
- Bioinformatics analysis to explore metabolic associations among DEPs.
Main Results:
- High-temperature storage increased disulfide bonds, particle size, and hydrophobicity of rice protein, while decreasing water-holding capacity and emulsifiability.
- Most DEPs in yellowed rice were upregulated, with stress-responsive proteins like heat shock proteins and late embryogenesis abundant proteins being prominent.
- Protein disulfide isomerases (PDIs) were upregulated, correlating with increased protein aggregation and suggesting a role in the misfolded protein response.
- Glycolysis and secondary metabolism pathways were more active in yellowed rice, with proteasome-mediated degradation playing a critical role.
Conclusions:
- Rice yellowing under high-temperature storage is a complex process involving significant protein modifications and metabolic shifts.
- Stress-responsive proteins and PDIs play crucial roles in rice's response to heat stress and protein aggregation.
- Altered energy metabolism and secondary metabolism contribute to pigment formation and overall yellowing of rice.
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