Comparison of glutelins characteristics among foxtail millet varieties: Functional, physico-chemical, and structural modifications induced by hydrothermal treatment.

This research evaluated the functional, physico-chemical and structural characteristics of glutelin, a major storage protein, extracted from four Chinese foxtail millet (Setaria italica) varieties (ZZ10, Y18, CH8 and CH6) under raw (GR) and hydrothermally treated (GB) (boiled at 95-100 °C for 15 min) conditions. The purity of glutelin fractions ranged from 76.01 % to 77.