In Vitro Pepsin Digestibility of Cooked Proso Millet (Panicum miliaceum L.) and Related Species from Around the World

摘要: Thirty-three samples of proso millet (Panicum miliaceum) with different countries origin were screened for their pepsin digestibility after cooking to identify high digestibility. The all ranged from 26% 57% (average 32%). There no apparent differences in protein profiles (by sodium dodecyl sulfate–polyacrylamide gel electrophoresis, SDS–PAGE) the lowest, intermediate, and highest digestibilities. However, liquid chromatographic–tandem mass spectrometric (LC-MS/MS) analysis revealed a negative correlation between peptides that matched molecular weight proteins (24 kDa) Panicum hallii regions contiguous hydrophobic amino acids. Low upon was also observed other species genus, such as little millet, switchgrass, panicgrass, which suggests unique inherent property genus. results obtained this study may form basis in-depth a...