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WATER‐SOLUBLE PROTEINS OF SELECTED PEARL MILLET GENOTYPES
Author(s) -
GALYEAN R. D.,
LANEY J. A.,
HARDEN M.,
KRIEG D.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06512.x
Subject(s) - polyacrylamide gel electrophoresis , pearl , genotype , gel permeation chromatography , water soluble , chemistry , food science , chromatography , enzyme , biology , biochemistry , gene , polymer , philosophy , theology , organic chemistry
Selected properties of water‐soluble proteins from different pearl millet genotypes were determined. Proteins from pearl millet genotypes containing high, average, and low total protein were compared using gel permeation chromatography (GPC), polyacrylamide gel electrophoresis (PAGE) and selected enzymatic analyses. Genotypes with higher total protein content contained greater proportions of low molecular weight protein. PAGE of GPC fractions yielded at least 20 bands with widely varying mobilities. Lipoxidase and proteolytic enzyme activity was greatest in millet with high protein content. Further research is suggested to determine effects of grain maturity on protein characteristics.