Biochemistry Division, Indian Agricultural Research Institute, Delhi-12
Prolamins and glutelins are the major constituents of Sorghum grain proteins. The prolamin fraction, which accounted for between 28 to 43 per cent. of total protein in different varieties, was extremely poor in both lysine and tryptophan. The albumin and globulin fractions contribute only 20 per cent. of total protein but were quite rich in these amino acids. About half of the total lysine and tryptophan of the grain was present in these two fractions. The glutelin fraction, due to its large size, contributes the remaining 50 per cent. of the total lysine and tryptophan.
