Analysis of Protein Component of Proso Millet Grain

This study analyzes the grain protein components of proso millet to provide a theoretical basis for proso millet germplasm research and breed improvement. 13 proso millet lines were selected in the trials to extract albumin, globulin, gliadin and glutenin. Coomassie brilliant blue method was used to analyze the content of them, and SDS-PAGE was used to analyze of subunit composition of them. The results showed that the average content of albumin in the tested varieties grain were 13.67 mg/g, globulin 8.12 mg/g, gliadin2.70 mg/g and glutenin 8.12 mg/g. In the four components, the difference of gliadin content was significantly between varieties. The SDS-PAGE showed that the bands of protein components could be seen clearly after dyeing. Between 14.4 ku and 94.0 ku, the number of bands of albumin ranged from 10 to 12, whereas Globulin was 9-11, glutenin was 10 or 11. The result showed that the surplus protein was very rich.