Studies on the proteins of kodo millet (Paspalum scrobiculatum)

Abstract

A B S T R A C TStudies on the proteins offive 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.

Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates

“…The removal of the fat from foxtail millet did not significantly affect the protein content. Nonetheless our results corroborated the results reported for kodo millet [24]. Before defatting the fat content for foxtail millet white and yellow was 2.38% and 2.90%, respectively, but a significant decrease was observed for DWMF and DYMF (0.41% and 0.66%, respectively, Table 1).…”

Effect of enzymatic hydrolysis on the functional properties of foxtail millet (Setaria italica L.) proteins

“…Nonetheless, our results corroborated the results reported for kodo millet (Sudharshana et al, 1988). Carbohydrate content was high.…”

The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals

“…It is, however, probable that the gluteHn fractions also contained some residual prolamins. The amino acid compositions of the fractions were broadly similar to those of zeins and to those reported for prolamin fractions from kodo and barnyard millets by other workers [55,56]. SDS-PAGE shows that prolamin fractions from all of these species contain bands within the MT range 13,000-27,000, with major bands of MT about 20,000 present in all except proso millet [54].…”