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Biochemistry, Biophysics, and Structural Biology
University of Nebraska - Lincoln
Department of Food Science and Technology: Faculty Publications
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Full-Text Articles in Chemistry
Microstructural Changes To Proso Millet Protein Bodies Upon Cooking And Digestion, Paridhi Gulati, You Zhou, Christian Elowsky, Devin J. Rose
Microstructural Changes To Proso Millet Protein Bodies Upon Cooking And Digestion, Paridhi Gulati, You Zhou, Christian Elowsky, Devin J. Rose
Department of Food Science and Technology: Faculty Publications
Cooking results in a drastic decline in digestibility of proso millet proteins, panicins. Scanning electron and confocal microscopy were used to observe morphological changes in proso millet protein bodies upon cooking and digestion that could be associated with the loss in digestibility. Spherical protein bodies (1–2.5 mm) were observed in proso millet flour and extracted protein. Cooking did not result in any noticeable change in the size or shape of the protein bodies. However, upon digestion with pepsin the poor digestibility of cooked proso millet protein was clearly evident from the differences in microstructure of the protein bodies: large cavities …