Premium
Studies on the proteins of kodo millet ( Paspalum scrobiculatum )
Author(s) -
Sudharshana L.,
Monteiro P. Vincent,
Ramachandra Geeta
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740420405
Subject(s) - cystine , methionine , lysine , paspalum , amino acid , chemistry , fractionation , sodium , glutelin , food science , limiting , storage protein , biochemistry , biology , chromatography , agronomy , cysteine , enzyme , organic chemistry , gene , mechanical engineering , engineering
Studies on the proteins of five varieties of kodo millet showed that there are hardly any varietal differences. Fractionation of the proteins showed that glutelin is the major storage protein. The amino acid compositions of the protein of the five varities of kodo millet and the individual protein fractions of two varieties were determined. Lysine is the most limiting amino acid followed by methionine and cystine. There is no significant negative correlation between lysine levels and protein content. Sodium dodecylsulphate polyacrylamide gel electrophoresis patterns indicate great similarities in the different varieties.