Microstructural changes to proso millet protein bodies upon cooking and digestion
نویسندگان
چکیده
منابع مشابه
Phytochemical and Antiproliferative Activity of Proso Millet
The phytochemical content, antioxidant activity and antiproliferative properties of three diverse varieties of proso millet are reported. The free phenolic content ranged from 27.48 (Gumi 20) to 151.14 (Mi2504-6) mg gallic acid equiv/100 g DW. The bound phenolic content ranged from 55.95 (Gumi20) to 305.81 (Mi2504-6) mg gallic acid equiv/100 g DW. The percentage contribution of bound phenolic t...
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Pearl millet and soybean flour were used in this study. Investigation showed that the major fraction of pearl millet protein was the prolamin followed by globulin and glutelin, while that of soybean was the globulin followed by glutelin and lesser amounts of albumin and prolamin. Cooking of pearl millet or soybean was found to decrease the globulin and true-prolamin fractions, while the prolami...
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Evaluation of three hundred and sixty four proso millet germplasm accessions were done during rabi, 2008-2009 at Department of Millets, Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore to study genetic variability, diversity, correlation and path analysis of yield and its components. High variability observed for most of the characters indicated the scope o...
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Proso millet (Panicum miliaceum L.) belongs to one of the first cultivated plants. Although the crop is traditionally grown, especially in Asia and from European countries through to Russia, nowadays it has become a new alternative crop and a new raw material for food production in many developed countries. Also changes of climatic conditions can support the growth of this drought-resistant pla...
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The objective of this research was to determine the conversion efficiency of proso millet to ethanol compared to corn in a bench-scale dry-grind procedure. Seven proso millet cultivars and six advanced breeding lines containing waxy starch were fermented with Saccharomyces cerevisiae and ethanol production was compared with normal corn and “highly fermentable” corn. The highly fermentable corn ...
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ژورنال
عنوان ژورنال: Journal of Cereal Science
سال: 2018
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2018.02.001