Effect of fermentation on protein fractions of pearl millet seeds
2004
Ali, M.A.M. | El-Tinay, A.H. | Yousif, N.E. (University of Khartoum, Shambat (Sudan). Faculty of Agriculture, Food Science and Technology Dept.)
The objective of this study was to determine the protein content and protein fractions in six pearl millet genotypes and the effect of fermentation on protein fractions. The results indicated that the six genotypes have 11.4%-16.3% crude protein, 31.1%-35.1% globulins+ albumins, 35.4%-41.2% true prolamin, 5.0%-9.6% prolamin-like, 2.8%-3.6% glutelin-like, 15.7%-19.8% true glutelin and 1.3%-2.4% insoluble protein residue. Two gentypes: Madelkawya and Population I/ Shambat, were selected for their relative abundance of the globulins plus albumins as compared to the prolamins. The seeds of two genotypes were fermented at room temperature for 14 hours, and the protein fractions were determined at 2 - hours intervals. The results indicated an increase in the globulin plus albumin fractions, a decrease in the prolamin fraction and increase in the glutelin-like fraction after fermentation of both genotypes. The true glutelin fraction decreased significantly (P0.05) after fermentation for 14 hours for Madelkawya genotype, while it decreased during the period 4-10 hours but significantly (P0.05) increased after fermentation for 2 h and 10 h for Population I/ Shambat. The prolamin-like fraction and insoluble protein fluctuated during the fermentation process for both genotypes
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