Seed proteins of finger millet and their amino acid composition

✍ Scribed by Tumkur K. Virupaksha; Geeta Ramachandra; Dasasetty Nagaraju

• Publisher: John Wiley and Sons
• Year: 1975
• Tongue: English
• Weight: 521 KB
• Volume: 26
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740260823

✦ Synopsis

Abstract

Determination of the protein content and amino acid composition of finger millet samples from white‐grain and brown‐grain varieties, revealed wide variations in protein and amino acid composition. Solubility fractionation of proteins showed that prolamin and glutelin constitute the major protein fractions. White‐grain varieties have higher prolamin and lower glutelin levels than the brown‐grain varieties. The amino acid composition of three protein fractions of one white and one brown variety are reported. These studies suggest that it should be possible to provide high amounts of good quality protein in lines developed from white×brown seed crosses.