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Open AccessArticle

Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields

Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju, Jeollabuk-do 561-756, Korea
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Foods 2019, 8(6), 202; https://doi.org/10.3390/foods8060202
Received: 20 May 2019 / Revised: 31 May 2019 / Accepted: 7 June 2019 / Published: 11 June 2019
Data on variations in amino acid compositions and protein profiles among white and brown teff, a grain of growing interest, is either limited or contradicting at the moment. In this study, three white (Addis-W, Mekel-W and Debre-W) and three brown (Addis-B, Mekel-B and Debre-B) teff seed samples were used for whole flour amino acid analysis and protein fractionation with three different methods. White and brown seed types showed different physical changes during protein extraction. Brown teff displayed higher essential amino acid content than white with lysine present in high concentration in both seed types. Extraction with tert-butanol increased prolamin yields in teff compared to ethanol. The major protein fraction in teff was glutelin with white teff containing higher glutelin proportion than brown. Sodium Dodecyl Sulfate Gel Electrophoresis (SDS-PAGE) analysis revealed clear genetic variability between white and brown teff seed types. View Full-Text
Keywords: protein fractionation; white teff; brown teff; amino acid profile; seed storage proteins; essential amino acids protein fractionation; white teff; brown teff; amino acid profile; seed storage proteins; essential amino acids
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Gebru, Y.A.; Hyun-II, J.; Young-Soo, K.; Myung-Kon, K.; Kwang-Pyo, K. Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields. Foods 2019, 8, 202.

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