In Vitro Pepsin Digestibility of Cooked Proso Millet ( Panicum miliaceum L.) and Related Species from Around the World
| Autor: | David R. Holding, Paridhi Gulati, Dipak K. Santra, Shangang Jia, Devin J. Rose, Aixia Li |
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| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Sodium chemistry.chemical_element Panicum 01 natural sciences 0404 agricultural biotechnology Pepsin Tandem Mass Spectrometry Cultivar Food science Cooking Plant Proteins Gel electrophoresis chemistry.chemical_classification Panicum miliaceum biology Chemistry 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science Pepsin A Amino acid Molecular Weight Seeds biology.protein Gluten free Digestion Electrophoresis Polyacrylamide Gel General Agricultural and Biological Sciences 010606 plant biology & botany Chromatography Liquid |
| Zdroj: | Journal of agricultural and food chemistry. 66(27) |
| ISSN: | 1520-5118 |
| Popis: | Thirty-three samples of proso millet ( Panicum miliaceum) with different countries of origin were screened for their pepsin digestibility after cooking to identify samples with high digestibility. The pepsin digestibility of all samples ranged from 26% to 57% (average 32%). There were no apparent differences in protein profiles (by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, SDS-PAGE) of samples with the lowest, intermediate, and highest digestibilities. However, liquid chromatographic-tandem mass spectrometric (LC-MS/MS) analysis revealed a negative correlation between pepsin digestibility and peptides that matched to high molecular weight proteins (24 kDa) from Panicum hallii with regions of contiguous hydrophobic amino acids. Low digestibility upon cooking was also observed for other species from the Panicum genus, such as little millet, switchgrass, and panicgrass, which suggests a unique inherent property of the genus. The results obtained from this study may form a basis for in-depth analysis of proso proteins that may help in developing new cultivars with higher digestibility upon cooking. |
| Databáze: | OpenAIRE |
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