The effect of two rice endosperm proteins, glutelin and globulin, on the physicochemical properties of
rice starch and flour was investigated. Albumin, globulin, prolamin and glutelin were sequentially
extracted from defatted rice flour with de-ionised water, 1.5 M NaCl, propan-2-ol and 0.1 M NaOH,
respectively, followed by dialysis and lyophilisation.