Protein composition of proso millet
1970
Jones, R.W. | Beckwith, A.C. | Khoo, U. | Inglett, G.E.
Dehulled white proso millet was ground to a flour preparatory to studying its protein composition. The flour was extracted successively with water, 1% sodium chloride, and alcohol. Both 60% t-butyl alcohol and 60% ethanol were used. Electrophoretic patterns and amino acid composition of each extract were obtained. Protein bodies were identified by both light and electron microscopy. They are composed mainly of prolamines which dissolve in hot t-butyl alcohol.
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