该文对高粱蛋白特征及其消化率研究进行综述。

The digestibility and properties of sorghum protein were summarized in the paper.

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该文介绍高粱蛋白质的组成和分布，及影响高粱蛋白质分离和提取因素等；

The composition and contribution of sorghum proteins, the methods and influence factors of fractionation and extraction of sorghum proteins were introduced.

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黄豆中的蛋白质含量最高（42.74%），小米蛋白质含量28.56%，麦子蛋白质含量27.57%，玉米蛋白质含量24.99%，高粱蛋白质含量22.21%，而大米蛋白质含量只有20.31%。

The highest protein content is 42.74% from soybean, and other protein content is 28.56% in millet, 27.57% in wheat, 24.99% in corn, 22.21% in sorghum, but only 20.31% in rice.

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黄豆中的蛋白质含量最高（42.74%），小米蛋白质含量28.56%，麦子蛋白质含量27.57%，玉米蛋白质含量24.99%，高粱蛋白质含量22.21%，而大米蛋白质含量只有20.31%。

The highest protein content is 42.74% from soybean, and other protein content is 28.56% in millet, 27.57% in wheat, 24.99% in corn, 22.21% in sorghum, but only 20.31% in rice.

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