Seed proteins of finger millet and their amino acid composition

Virupaksha, T.K. and Ramachandra, G. and Nagaraju, D. (1975) Seed proteins of finger millet and their amino acid composition. Journal of the Science of Food and Agriculture, 26 (8). pp. 1237-1246.

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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

Item Type: Article
Author Affiliation: Department of Biochemistry, University of Agricultural Sciences, Hebbal, Bangalore-560024, India
Subjects: Plant Protection
Divisions: Millet
Depositing User: Ms K Syamalamba
Date Deposited: 01 Jul 2014 04:59
Last Modified: 01 Jul 2014 04:59
Official URL: http://dx.doi.org/10.1002/jsfa.2740260823
URI: http://eprints.icrisat.ac.in/id/eprint/13275

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