| Changes in the proteins of sorghum, pearl millet and maize after processing into tortillas or acidic and alkaline to were studied. Protein solubility, molecular weight (MW) distribution and pepsin in vitro digestibility were determined for processed and unprocessed samples. Proteins were extracted in four fractions: (I) salt water, (II) 60% t-butyl alcohol, (III) 60% t-butyl alcohol with 2% beta-mercaptoethanol (;Proteins from 27 sorghum cultivars representing 5 subseries and 15 working groups were extracted with two solvent systems and fractionated by Disc. SDS-PAGE. Fraction I proteins were extracted in salt water and fraction II proteins were extracted in a buffer which contained 0.0620 M Tris (pH 6.8), 2% SDS and 5%... |
