Relevant bibliographies by topics / Sorghum protein

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Sorghum protein'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Sorghum protein.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Sorghum protein"

1

Setiarto, Raden Haryo Bimo, Nunuk Widhyastuti, and Iwan Saskiawan. "Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum (Effect of Lactic Acid Bacteria, Fungi and Yeast Fermentation on Nutritional Quality of Sorghum Flour)." Agritech 36, no. 4 (February 25, 2017): 440. http://dx.doi.org/10.22146/agritech.16769.

Full text
Abstract:
Recently, food security problem in Indonesia is mainly due to the consumption dependence on rice and wheat, while the utilization of local sources of carbohydrates such as tubers and cereals are still limited. Sorghum is one of local cereal that potential to be developed as source of carbohydrates and protein. However, a problem encountered on utilising sorghum as food is the low protein digestibility. The objective of this study was to investigate the effects of fermentation of Rhizopus oligosporus, Lactobacillus plantarum, and Saccharomyces cerevisiae on nutritional quality and digestibility of sorghum flour. The procedure in this research were pre-treatment of sorghum grains, preparations of inoculum, solid state fermentation, liquid state fermentation, mixture solid-liquid fermentation of sorghum grains, flouring (draining and mashing), microbial (total plate count) and chemical analysis (proximate analysis, amino acid analysis, and protein digestibilty). Sorghum flour was made with 4 variations of treatments that was performed in triplo, i.e: control (without fermentation), liquid fermentation (with Lactobacillus plantarum and Saccharomyces cerevisiae), solid fermentation (with Rhizopus oligosporus), solid and liquid fermentation (with addition of Rhizopus oligosporus,Lactobacillus plantarum and Saccharomyces cerevisiae). The result showed that the number of microbes in fermented sorghum flour was still within the safety limits in accordance to SNI. The fermentation process did not significantly influence the levels of protein, carbohydrate, and fat of sorghum flour. During the fermentation of sorghum, the levels of the amino acids cysteine and lysine increased while several other amino acids decreased. Fermentation increased significantly the digestibility of sorghum protein up to 3,5-5 fold than control without fermentation.ABSTRAKMasalah ketahanan pangan di Indonesia saat ini diantaranya adalah pola konsumsi masyarakat sangat tergantung pada beras, terigu, dan belum luasnya pemanfaatan sumber karbohidrat lokal seperti umbi-umbian dan serealia. Sorgum adalah salah satu serealia lokal yang berpotensi dikembangkan menjadi sumber karbohidrat dan protein. Namun, salah satu kendala yang dihadapi dalam pemanfaatan sorgum sebagai bahan pangan adalah rendahnya daya cerna protein sorgum. Penelitian ini bertujuan menganalisis pengaruh fermentasi Rhizopus oligosporus, Lactobacillus plantarum, dan Saccharomyces cerevisiae terhadap kualitas nutrisi dan daya cerna protein tepung sorgum. Tahapan penelitian yang dilakukan yaitu pra-perlakuan biji sorgum, penyiapan inokulum, fermentasi padat, fermentasi cair, fermentasi campuran padat dan cair terhadap biji sorgum, penepungan (pengeringan dan penggilingan), analisis mikrobiologi (total koloni mikroba) dan analisis kimia (kadar proksimat, asam amino, dan daya cerna protein). Pembuatan tepung sorgum dilakukan dengan empat perlakuan secara triplo yaitu kontrol (tanpa fermentasi), fermentasi cair (dengan Lactobacillus plantarum dan Saccharomyces cerevisiae), fermentasi padat (dengan Rhizopus oligosporus), dan fermentasi campuran padat dan cair (dengan Rhizopus oligosporus, Lactobacillus plantarum dan Saccharomyces cerevisiae). Hasil penelitian menunjukkan bahwa jumlah mikrobia pada tepung sorgum fermentasi masih dalam batas aman sesuai dengan SNI. Proses fermentasi tidak berpengaruh signifikan terhadap kadar protein, karbohidrat, dan lemak pada tepung sorgum. Selama fermentasi sorgum, kadar asam amino sistein dan lisin mengalami peningkatan sedangkan beberapa asam amino lainnya menurun. Proses fermentasi berpengaruh signifikan dalam meningkatkan daya cerna protein sorgum sebesar 3,5-5 kali lipat dibandingkan dengan kontrol tanpa fermentasi.
APA, Harvard, Vancouver, ISO, and other styles
2

Selle, Peter H., Bernard V. McInerney, Leon R. McQuade, Ali Khoddami, Peter V. Chrystal, Robert J. Hughes, and Sonia Yun Liu. "Composition and characterisation of kafirin, the dominant protein fraction in grain sorghum." Animal Production Science 60, no. 9 (2020): 1163. http://dx.doi.org/10.1071/an19393.

Full text
Abstract:
Context Sorghum is an important feed grain for chicken-meat production in Australia. However, it is usually considered inferior to wheat – the foremost feed grain. Kafirin, the dominant protein fraction in sorghum, may be a major contributor to this inferiority due to its negative influence on starch digestion and energy utilisation. Aims The objective of this study was to determine kafirin concentrations in sorghum relative to crude protein and amino acid profiles of both kafirin and total sorghum protein. Methods Concentrations of amino acids and kafirin in 19 Premium Grains for Livestock Program sorghum varieties were quantified. These data were combined with that of up to 14 Poultry Research Foundation sorghum varieties to generate the most exhaustive documentation of its kind. The methodology developed to quantify kafirin concentrations in sorghum is thoroughly described. In addition, essential amino acid profiles in 25 grain sorghums from Australian surveys completed in 1998, 2009 and 2016 were compared statistically. Also, consideration was given to relevant near-infrared spectroscopy predicted data from 992 sorghum varieties from 2014 to 2019. Key results The average kafirin concentration of 48.2 g/kg represented 51.9% of the 92.9 g/kg crude protein (N × 5.81) content in 33 varieties grain sorghum. Kafirin holds a substantial 62.7% share of leucine as the concentration was 8.53 g/kg in kafirin as opposed 13.73 g/kg in total sorghum protein. The proposal was advanced that kafirin contents of local sorghum crops have increased during the past two decades from the 1998, 2009 and 2016 surveys of amino acid profiles in grain sorghum. Conclusions Kafirin concentrations in Australian sorghum crops may have increased over the past two decades, which may be having a negative impact on the performance of broiler chickens offered sorghum-based diets. Implications Breeding programs should be directed towards sorghums with lesser kafirin proportions of sorghum protein and/or modified kafirin protein bodies to enhance the nutritive value of sorghum as a feed grain for chicken-meat production.
APA, Harvard, Vancouver, ISO, and other styles
3

Selle, P. H., S. Y. Liu, A. Khoddami, J. Cai, and A. J. Cowieson. "Steam-pelleting temperatures and grain variety of finely ground, sorghum-based broiler diets. 1. Influence on growth performance, relative gizzard weights, nutrient utilisation, starch and nitrogen digestibility." Animal Production Science 54, no. 3 (2014): 339. http://dx.doi.org/10.1071/an13080.

Full text
Abstract:
Sorghum-based diets were offered to male Ross 308 chicks from 7 to 28 days post-hatch as a 2 × 3 factorial array of treatments. The diets were based on either a white (Liberty) or red (Venture) sorghum that were finely ground through a 2.0-mm hammer-mill screen before incorporation into diets that were steam-pelleted at conditioning temperatures of 70°C, 80°C and 90°C. Protein solubilities and concentrations of disulfide bonds and free sulfydryl groups in sorghums and sorghum-based diets were determined. Concentrations of phenolic compounds and antioxidant activities in both sorghums were analysed and the presence or absence of a pigmented testa was detected. In vivo parameters assessed included growth performance, relative gizzard weights, nutrient utilisation and apparent starch and nitrogen (N) digestibility coefficients were determined at four small-intestinal sites. Increasing conditioning temperatures depressed dietary protein solubilities and induced changes in concentrations of disulfide bonds and free sulfydryl groups that were more pronounced in red sorghum-based diets. The red sorghum contained a higher concentration of phenolic compounds and had a higher antioxidant activity than did white sorghum. A pigmented testa was not present in both sorghums, which indicates that they do not contain condensed tannin. There was a significant interaction between sorghum type and conditioning temperature for weight gain; however, diets based on white or red sorghums did not generate any significant differences in weight gains, feed intakes or feed conversion ratios as main effects. It was anticipated that birds would perform better on white sorghum-based diets but the likelihood is that the fine 2.0-mm grind disadvantaged the softer-textured white sorghum. As main effects, red sorghum-based diets had significantly higher densities of N-corrected apparent metabolisable energy, a higher starch digestibility coefficient in the distal jejunum and higher N digestibility coefficients in the distal jejunum, proximal ileum and distal ileum than did white sorghum-based diets. Red sorghum-based diets generated significantly heavier relative gizzard weights, which appeared to enhance N digestibility coefficients relative to the white sorghum diets. Increasing conditioning temperatures linearly increased starch digestibility coefficients in the proximal jejunum and distal ileum and N digestibility coefficients in the proximal jejunum, distal jejunum and distal ileum to significant extents. Conditioning temperatures did not significantly influence gizzard weights or parameters of growth performance and nutrient utilisation. Several significant interactions between the main effects were observed, which suggests that the two sorghums responded somewhat differently to increasing conditioning temperatures.
APA, Harvard, Vancouver, ISO, and other styles
4

Mezgebe, Abadi G., John R. N. Taylor, and Henriëtte L. de Kock. "Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics." Foods 9, no. 12 (November 26, 2020): 1749. http://dx.doi.org/10.3390/foods9121749.

Full text
Abstract:
Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.
APA, Harvard, Vancouver, ISO, and other styles
5

Campos, Carla Fonseca Alves, Jefferson Costa de Siqueira, Kênia Ferreira Rodrigues, Roberta Gomes Marçal Vieira Vaz, Susana Queiroz Santos Mello, Iberê Pereira Parente, Mônica Calixto da Silva, Aline Ferreira Amorim, Valquíria Sousa Silva, and Caroliny Costa Araújo. "Nutritional evaluation of sorghums grown with different organic fertilizers for slow-growing broilers." Semina: Ciências Agrárias 38, no. 5 (October 3, 2017): 3341. http://dx.doi.org/10.5433/1679-0359.2017v38n5p3341.

Full text
Abstract:
The aim of this study was to evaluate the effects of sorghums grown with different organic fertilizers on the chemical composition, energy values, and nutrient metabolizability coefficients, as well as their use for feeding slow-growing broilers. Two trials were performed. In the first experiment, 200 21-day-old broilers were distributed in a completely randomized design (CRD), with five treatments and four replicates of 10 birds per experimental unit. The treatments consisted of a control diet and four test diets (sorghum fertilized with crotalaria, sorghum fertilized with millet, sorghum fertilized with humus, and sorghum without fertilization), including sorghum at 30% in the control diet. The apparent metabolizable energy (AME), apparent metabolizable energy corrected for nitrogen balance (AMEn), metabolizability coefficients of dry matter, crude protein, and gross energy were evaluated. In trial 2, 200 1-day-old chicks were used in a CRD with five treatments (T1 – control diet with commercial corn, T2 – sorghum fertilized with crotalaria, T3 – sorghum fertilized with millet, T4 – sorghum fertilized with humus, and T5 – sorghum without fertilization) and four replicates of 10 birds per experimental unit. Weight gain, feed intake, feed conversion, and final weight at 28 days were evaluated. The values of AME and AMEn of sorghums fertilized with crotalaria, millet, humus, and sorghum without fertilization were 2894 Kcal kg-1 and 2881 Kcal kg-1; 2736 Kcal kg-1 and 2675 Kcal kg-1; 2727 Kcal kg-1 and 2694 Kcal kg-1; and 2994 Kcal kg-1 and 2959 Kcal kg-1, respectively. The metabolizable coefficients of dry matter, crude protein, and gross energy were 76.04%, 42.01%, and 75.25% for sorghum fertilized with crotalaria; 77.50%, 50.77%, and 75.95% for sorghum fertilized with millet; 77.62%, 46.39%, and 75.54% for sorghum fertilized with humus; and 75.83%, 39.53%, and 74.71% for sorghum cultivated without fertilization, respectively. The dietary use of sorghum cultivated with different fertilizers did not affect (P > 0.05) weight gain, feed intake, feed conversion, and final weight. Green manures with crotalaria, millet, and humus (bovine manure) are alternatives that can be used on sorghum crops because they resulted in grains with adequate nutritional composition, energy values, and metabolizable coefficients for slow-growing broilers from 1 to 28 days of age.
APA, Harvard, Vancouver, ISO, and other styles
6

Rasyid, Maya Indra, Nancy Dewi Yuliana, and Slamet Budijanto. "Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran (Sensory and Physicochemical Characteristics of Sorghum Rice Analogue by Mixed Spices Addition)." Agritech 36, no. 4 (February 25, 2017): 394. http://dx.doi.org/10.22146/agritech.16762.

Full text
Abstract:
The purpose of this study was to obtain the formula of sorghum rice analogue by mixed spices addition with acceptable sensory and physico-chemical characteristics. The selection of sorghum rice analogue formula was tested by using hedonic test with 70 untrained panelists. The addition of mixed spices powder was as follows: 30 % onion, 20 % garlic, 10 % bay leaves, 20 % ginger and 20 % lemongrass. Those mixed spices powder were added to the sorghum rice analogue at percentage of 0.25 %, 0,5 %, 1 %, 2 %, 3 % and 0 % (control) from total dough weight. The sorghum rice analogue was made using extrusion technology (a twin screw extruder). The overall sensory evaluation result showed that the addition of spice mixed had significant effect (p ≤ 0.05) on the characteristics of sorghum rice analogue. The panelists accepted the sorghum rice analogue with 1% mixed spice. The preferred formulation was the addition of 1% mixed spice which contain of 9.56 % moisture, 0.72 % ash, 0.53 % fat, 6.22 % protein, 92.53 % carbohydrate, 26.48 % amyloseand 6,67 % dietary fiber. Sorghum rice analogue enriched by spices is a potential as a rich fiber source.ABSTRAKTujuan penelitian adalah mendapatkan formula beras analog berbahan dasar sorgum dengan penambahan rempah campuran yang dapat diterima secara sensori. Pemilihan formula dilakukan dengan uji hedonik menggunakan 70 orang panelis tidak terlatih. Rempah yang ditambahkan berupa bubuk rempah campuran yang terdiri atas bawang merah 30%, bawang putih 20 %, daun salam 10 %, jahe 20 % dan sereh 20 %. Penambahan bubuk rempah campuran untuk pembuatan beras analog sorghum berturut-turut 0,25 %, 0,5 %, 1 %, 2 %, 3 % dan kontrol (tanpa rempah) dari total berat adonan diluar air. Beras analog sorghum dibuat dengan teknologi ekstrusi menggunakan ekstruder ulir ganda. Hasil uji sensori secara keseluruhan menunjukkan bahwa penambahan rempah campuran berpengaruh nyata (p <0,05) terhadap nasi beras analog yang dihasilkan. Panelis menyukai formula beras analog sorghum dengan penambahan 1 % rempah campuran. Beras analog sorghum dengan penambahan 1% rempah campuran memiliki kadar air 9,56 %, abu 0,72 %, lemak 0,53 %, protein 6,22 %, karbohidrat 92,53 %, amilosa 26,48 % dan serat pangan 6,67 %. Beras analog sorgum yang diperkaya dengan rempah campuran memiliki potensi sebagai pangan kaya serat.
APA, Harvard, Vancouver, ISO, and other styles
7

Krishnan, Hari B., Jerry A. White, and Steven G. Pueppke. "Immunocytochemical analysis of protein body formation in seeds of Sorghum bicolor." Canadian Journal of Botany 67, no. 10 (October 1, 1989): 2850–56. http://dx.doi.org/10.1139/b89-366.

Full text
Abstract:
Electrophoretic analysis of sorghum (Sorghum bicolor (L.) Moench) seed prolamines in the presence of sodium dodecyl sulfate reveals major proteins of 27 and 25 kDa and two other proteins of 18 and 12 kDa. Antibodies were raised against this prolamine fraction and used to examine the subcellular distribution of the proteins in developing sorghum seeds. Protein bodies in the starchy endosperm and subaleurone cells usually are round in cross section and contain darkly staining materials arranged in concentric rings. Protein bodies in the first two layers beneath the aleurone layer are irregular in shape and contain discrete pockets of light and dark staining inclusions. Prolamines were detected in both types of protein bodies by immunolabeling. Other oganelles, including Golgi complexes, mitochondria, and amyloplasts, were not labeled. The protein bodies, which have ribosomes attached to their surfaces, are directly connected to the rough endoplasmic reticulum. In some instances, this endoplasmic reticulum was specifically labeled with protein A – gold particles. Based on these observations, we suggest that the rough endoplasmic reticulum serves as the site of both synthesis and accumulation of sorghum prolamines.
APA, Harvard, Vancouver, ISO, and other styles
8

Wahyuningsih, Kendri, Lusy Rismayani, Endang Yuli Purwani, and Irma Herawati. "THE EFFECT OF MILLING METHOD ON PROTEIN PROFILE IN SORGHUM (Sorghum bicolor L.) KD-4 VARIETY." AGROINTEK 13, no. 2 (August 30, 2019): 109–20. http://dx.doi.org/10.21107/agrointek.v13i2.5034.

Full text
Abstract:
Milling is of important process to improve nutritional and palatability of sorghum seeds for human consumption. This study investigated the effect of milling process on protein fraction of sorghum flour and the bran. The result showed that dry milled sorghum flour contained higher protein than those of wet milled sorghum flour, and the highest protein content was found on sorghum bran. Dry-milled sorghum flour has protein fraction in albumin, globulin, kafirin and glutelin higher than those of wet-milled sorghum flour. Wet-millled sorghum flour contained high protein fraction in cross link kafirin and cross link glutelin. Different of protein fractions noticed among the samples suggested that the samples contained different in amount of extractable protein and this was due to the differences in total protein.
APA, Harvard, Vancouver, ISO, and other styles
9

Duodu, K. G., J. R. N. Taylor, P. S. Belton, and B. R. Hamaker. "Factors affecting sorghum protein digestibility." Journal of Cereal Science 38, no. 2 (September 2003): 117–31. http://dx.doi.org/10.1016/s0733-5210(03)00016-x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Amrinola, Wiwit, Sri Widowati, and Purwiyatno Hariyadi. "Metode Pembuatan Sorgum Sosoh Rendah Tanin pada Pembuatan Nasi Sorgum (Sorghum Bicolor L) Instan." ComTech: Computer, Mathematics and Engineering Applications 6, no. 1 (March 1, 2015): 9. http://dx.doi.org/10.21512/comtech.v6i1.2280.

Full text
Abstract:
Sorghum is one of the non-rice commodities which have a relatively high content of nutrients, especially protein and carbohydrate. However, the nutritional value is to be down and relatively low due to the relatively high tannin content as an anti-nutrient. Fairly high tannin content in sorghum is also causing sorghumhas unpleasant taste and slightly bitter or "Sepet". Therefore, it is necessary to reduce the content of tannins in sorghum that is expected to improve the quality of nutrition, especially the increase in protein and starch digestibility and palatability or the flavor of sorghum products. The purpose of this study is to obtain the best method to lower tannin content in the manufacture of low-tannin sorghum milling, which will be used in the manufacture of instant rice sorghum. This research was done in two stages, namely 1) the timing of the millingstage and 2) the development stage of a method of making low-tannin sorghum milling by comparing the content of tannin reduction method with the immersion process in alkaline solution (NaOH 0.3% and 0.3% Na2CO3) and distilled water with the method of reducing tannin content without immersion process. The results of this study indicate that the best milling time that can produce milled sorghum with good physical sorghum is five minutes and the best immersion treatment that can lower the optimum tannin content is by immersing in 0.3%Na2CO3 solution for 24 hours. This method can reduce up to 77.46% tannin content.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Sorghum protein"

1

Ioerger, Brian Paul. "Characterization of the polymeric proteins of sorghum." Diss., Kansas State University, 2015. http://hdl.handle.net/2097/20506.

Full text
Abstract:
Doctor of Philosophy
Grain Science and Industry
Scott R. Bean
Hulya Dogan
The role of sorghum protein cross-linking into high M[subscript w] polymeric groups in grain hardness was investigated using a number of protein analytical techniques to study the protein composition (reduced and non-reduced) of isolated vitreous and floury endosperm. The relative molecular weight distributions of polymeric proteins within two of three differentially extracted fractions were determined by size exclusion chromatography (SEC). The proteins in vitreous endosperm showed more protein cross-linking and a larger M[subscript w] distribution than found in the floury endosperm. An improved method for fractionating sorghum proteins designed to obtain intact disulfide linked protein polymers was developed. Three protein fractions obtained by application of the method represented proportionally different protein polymer contents as evidenced by comparative SEC and provides an improved tool for polymeric protein content comparison and measurement. The improved method was applied to a highly diverse non-tannin wild-type sorghum sample set spanning a range of in-vitro protein digestibility (IVPD) values to determine polymers involved with and influencing IVPD. Grain traits other than cross-linked proteins were also investigated for significant relationships to IVPD. Three protein fractions (F1, F2, F3) containing intact protein polymers were obtained for analysis by SEC and RP-HPLC. Proteins represented by four of five individual SEC peaks from F3 were significantly negatively correlated to IVPD, with three of the correlated peaks being polymeric. A 2-dimensional (2-D) technique involving peak collection after size exclusion chromatography followed by reverse phase high performance liquid chromatography (SEC x RP-HPLC) of the collected peaks was applied to protein polymers previously determined to be correlated with IVPD. RP-HPLC chromatogram patterns unique to each collected SEC peak from three selectively extracted protein fractions allowed qualitative and quantitative comparisons of protein polymer components. A pair of early eluting peaks appearing in the [gamma]-kafirin region of 2nd-dimension RP-HPLC chromatograms from a protein fraction with the largest M[subscript w] distribution were significantly correlated to IVPD. The correlated peak of interest was collected and characterized using SDS-PAGE and was preliminarily identified as 27kDa [gamma]-kafirin. By combining techniques using differing selectivity’s (solvent based, molecular size based, hydrophobicity based), it was possible to disassemble and compare components of protein polymers significantly correlated to IVPD.
APA, Harvard, Vancouver, ISO, and other styles
2

Li, Ningbo. "Isolation, characterization and adhesion performance of sorghum, canola and camelina proteins." Diss., Kansas State University, 2013. http://hdl.handle.net/2097/18403.

Full text
Abstract:
Doctor of Philosophy
Department of Biological and Agricultural Engineering
Donghai Wang
Sorghum distillers dried grains with solubles (DDGS), canola and camelina meals are the main co-products resulting from grain-based ethanol or oil production. The main objective of this research was to study physicochemical properties of proteins isolated from DDGS, canola and camelina meals and their adhesion performance. Acetic acid-extracted sorghum protein (PI) from DDGS had superior adhesion performance in terms of dry, wet and soak adhesion strength compared to acetic acid-extracted sorghum protein (PF) from sorghum flour and aqueous ethanol-extracted sorghum protein (PII) from DDGS. PI had a significantly higher wet strength (3.15 MPa) than PII (2.17 MPa), PF (2.59 MPa), and soy protein without modification (1.63 MPa). The high content of hydrophobic amino acids in PI (57%) was likely the key factor responsible for high water resistance. Canola protein was extracted from canola meal and modified with different concentrations of NaHSO3 (0 to 15 g/L) during protein isolation. Unmodified canola protein showed the highest wet shear strength of 3.97 MPa cured at 190 °C. Adhesion strength of canola protein fractions extracted at pH 5.5 and pH 3.5 (3.9-4.1 MPa) was higher than the fraction extracted at pH 7.0. NaHSO3 slightly weakened adhesion performance of canola protein; however, it improved handling and flow-ability due to breaking of disulfide bonds in proteins. Albumin, globulin, and glutelins were isolated from camelina meal. Adhesion performance of globulin fraction behaved better than glutelin fraction. The greatest wet shear strength of globulin was 3.3 MPa at curing a temperature of 190 °C. Glutelin had a more protein aggregation compared with globulin, as indicated by higher crystallinity and thermal stability, and dense protein aggregate. This compact structure of glutelins may partially contribute to lower adhesion strength as compared to globulin.
APA, Harvard, Vancouver, ISO, and other styles
3

Stonestreet, Normell Jhoe de Mesa. "Processing and characterization of sorghum protein concentrates using extrusion-enzyme liquefaction." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/11994.

Full text
Abstract:
Doctor of Philosophy
Department of Grain Science and Industry
Sajid Alavi
Sorghum grain (Sorghum bicolor) is safe for consumption by individuals afflicted with celiac disease, and its proteins can be used as a supplement in gluten-free foods. However, utilization of sorghum in human foods is limited by the poor digestibility and lack of functionality of its proteins, which result from their entrapment in protein bodies, tight association with starch, and high degree of cross-linking induced by cooking. The first part of this study presents an extensive review of current methods for concentration and isolation of sorghum proteins, which are laboratory-scale techniques used for protein characterization and have no potential for commercial scale-up. Furthermore, these methods typically use non-food grade reagents and do not improve protein digestibility and functionality. In the second part, a novel extrusion-enzyme liquefaction (EEL) process was used to produce sorghum protein concentrates to overcome the aforementioned limitations. EEL involves extrusion pre-treatment of sorghum flour and starch liquefaction with a thermostable α-amylase, followed by enzyme inactivation, protein separation and drying. To demonstrate the concept, a laboratory-scale EEL process was used to produce concentrates with higher protein content (PC; 80% db) and digestibility (D; 74%) than those made by batch liquefaction. The optimum conditions for producing concentrates with both high PC and D were 32% wb in-barrel moisture content and 2.5% α-amylase added after extrusion. Using these conditions, EEL was scaled-up to a pilot-scale process to produce sorghum protein concentrates with 72-80% db PC and 62-74% D, while the batch liquefied control had only 70% db PC and 57% D. Dynamic oscillatory measurements of dough (55% moisture) and batter (65% moisture) containing sorghum protein concentrates (5 and 10%) and potato starch were performed to evaluate protein functionality. At lower moisture, pure potato starch and dough containing 10% sorghum protein concentrate had similar elastic and viscous moduli. At higher moisture, potato starch was more stable and exhibited significantly higher moduli than the batters with protein concentrates. Sorghum protein concentrates can improve the quality of some gluten-free foods. EEL shows promise for commercial production of sorghum protein concentrates because of its high throughput and potential for delivering high protein content and digestibility.
APA, Harvard, Vancouver, ISO, and other styles
4

Fombang, Edith Nig. "Protein digestibility of sorghum and maize flours and porridges as affected by gammairradation." Pretoria : [s.n.], 2004. http://upetd.up.ac.za/thesis/available/etd-12142005-112635.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Anyango, Joseph Ochieng. "Improvement in the protein quality of African sorghum foods through compositing with cowpea." Diss., University of Pretoria, 2009. http://hdl.handle.net/2263/27296.

Full text
Abstract:
Lysine deficiency is a major nutritional problem faced by poor people living in the arid and semi-arid tropics who depend on sorghum as their staple food. This is because of poor lysine content and digestibility of sorghum proteins, which aggravates when sorghum is cooked in food. To address this nutritional problem, compositing with locally available lysine-rich legumes has been proposed. Therefore, this study investigated the effects of compositing with the African grain legume, cowpea, on the protein and functional quality of important traditional African sorghum foods. Two sorghum cultivars, a red, tannin (NS 5511) and a white tan plant, non-tannin (Orbit) composited with cowpea at 70:30 ratio, were used to prepare three traditional sorghum foods, ugali (unfermented thick porridge), uji (fermented thin porridge) and injera (fermented flatbread). The protein quality of the traditional sorghum foods was determined by measuring their protein contents, lysine and reactive lysine contents, and in vitro protein digestibility. The functional properties of the foods were studied using instrumental texture analysis. Other sensory properties of ugali were determined using a trained sensory panel. Compositing with cowpea increased the protein contents of the foods by up to 35% and 57% for NS 5511 and Orbit foods, respectively. Lysine contents of the food proteins increased by 67% to 139%. Reactive lysine content increased by 10% to 75%. Protein digestibility of the foods increased by 13% to 62%. There was approximately three- and two-fold increase in protein digestibility corrected amino score (PDCAAS) of NS 5511 and Orbit foods, respectively, due to addition of cowpea. However, Orbit-plus-cowpea foods still had better protein quality than NS 5511-plus-cowpea foods, primarily because of the tannins in the latter which bind the proteins thereby lowering their digestibility. Compositing reduced paste peak viscosity (PV) and cool paste viscosity (CPV) of uji porridge by 6% to 23%, and 6% to 12%, respectively, probably as a result of decreasing porridge starch content. Principal component analysis (PCA) showed that compositing contributed 38% of the variation in 17 sensory attributes of ugali. Compositing imparted cowpea flavour to ugali. Most of the variation in sensory properties (59%) of ugali was due to the quality characteristics of the sorghum cultivars. Compositing increased the stiffness of NS 5511 injera by up to 25%, while it reduced the stiffness of Orbit injera by up to 12%. These differences in stiffness suggested a weakening effect of weaker H-bonding between tannins and other food polymers such as proteins instead of stronger covalent bonds like those involved in proteins-protein interactions. Compositing important traditional sorghum foods with cowpea has potential for helping to solve lysine deficiency faced by sorghum consumers in the semi-arid tropics. However, it introduces cowpea flavour which may need to be eliminated, in foods intended for consumers not accustomed to cowpea flavour. Copyright
Dissertation (MSc)--University of Pretoria, 2009.
Food Science
unrestricted
APA, Harvard, Vancouver, ISO, and other styles
6

Smith, Brennan M. "Functionality of corn and sorghum proteins in visco-elastic dough systems." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13655.

Full text
Abstract:
Doctor of Philosophy
Food Science Institute
Fadi Aramouni
Scott Bean
Zein, the storage protein of corn, has been shown to form a wheat-like dough; however the exact mechanism is unknown since zein lacks the large polymeric proteins found in wheat. To understand how zein forms a dough, different reagents were added during mixing of zein. Salts from the Hofmeister series were used to determine how hydrophobic interactions influence zein’s dough forming ability. In addition, urea, ethanol, and beta mercaptoethanol (β-ME) were also tested to evaluate the effects of protein denaturation and disulfide bonds on zein dough formation and bread quality. Kosmotropic salts had a negative effect on zein dough formation indicating that increasing hydrophobic interactions prevented dough formation. Surface hydrophobicity was found to decrease significantly (p < 0.05) when zein was exposed to 1M or 2M of the kosmotropic salts. Conversely, chaotropic salts had a slight positive effect on zein dough formation as did urea and ethanol. Interestingly, -ME had little effect on zein dough formation demonstrating that disulfide bonds played no role in zein dough development, and that large disulfide linked polymeric protein complexes were not present as found in wheat dough. Specific volumes of zein-starch bread increased as NaCl content in the bread formula decreased. Likewise, including 5% ethanol (v/v) in the bread formula was found to increase bread quality. Experiments were also conducted to compare the functionality of isolated sorghum proteins (kafirins) to commercially available zein produced during wet milling of corn. The effect of steeping, the first step in wet milling, on kafirin functionality was investigated. Sorghum flour was steeped for 0, 72, or 96 hours. Unsteeped sorghum flour was digested with Alcalase for 90 min at 50°C. After steeping or digestion with Alcalase, kafirins were isolated from the remaining material. Both groups of Kafirins had the ability to form a zein-like visco-elastic resin when mixed with warm water by hand. This is the first time that kafirin has been reported to form a visco-elastic resin using only water as a plasticizer.
APA, Harvard, Vancouver, ISO, and other styles
7

Zhu, Fuyuan, and 朱福远. "Functional characterization of a sorghum simple extracellular leucine-rich repeat protein and proteomic investigations of lead response in Arabidopsis." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/196021.

Full text
Abstract:
A sorghum gene SbLRR2, which is predicted to encode a simple extracellular leucine-rich repeat (LRR) protein, was previously isolated among a collection of fungal pathogen-induced sorghum cDNA clones generated by suppression subtractive hybridization. Phylogenetic analysis revealed that they are distinct from the simple extracellular LRR proteins reported previously. Subcellular localization analysis demonstrated that the SbLRR2-EYFP fusion protein was targeted to the extracellular space in tobacco leaf cells. Peptide N-Glycosidase F treatment revealed that the SbLRR2 is N-glycosylated with non-fucosylated oligosaccharides when transiently expressed in Nicotiana benthamiana leaves. Functional analysis was performed in SbLRR2 over-expression (OE) Arabidopsis plants which showed enhanced resistance against the necrotrophic pathogens Botrytis cinerea and Alternaria brassicicola. In addition, the OE lines were found to have elevated expression of several jasmonate acid (JA)-associated genes and higher endogenous JA contents. Hence, the SbLRR2-mediated defense responses in transgenic Arabidopsis are likely to be dependent on JA-signaling through increased JA production. On the other hand, the OE lines remained susceptible to Pseudomonas syringae pv. tomato as the wild type plants. Consistently, there was no up-regulation of salicylic acid (SA) defense marker gene expression or SA levels in the OE lines. Using yeast two-hybrid analysis, SbLRR2 was further shown to interact with Arabidopsis hypersensitive-induced response protein 1. Such interaction may suppress hypersensitive response which is known to enhance necrotrophic pathogen invasion. These data suggested a positive regulatory role of SbLRR2 in plant defense. Further phenotypic analysis of transgenic SbLRR2 revealed its novel role in enhancing lead [Pb(II)] tolerance in Arabidopsis. OE-lines were showed to alleviate Pb(II)-induced root inhibition, reduce the accumulation of Pb(II), and enhance transcription of AtPDR12 which was previously shown to function as a potential Pb(II) efflux pump contributing to Pb(II) detoxification. However, all the Pb(II) tolerance responses were abolished when SbLRR2 was transformed into the atpdr12 mutant. Meanwhile, the extracellular localization of SbLRR2 was shown to be essential for the enhanced Pb(II) tolerance in transgenic Arabidopsis. Together, these results indicated that SbLRR2-mediated Pb(II) tolerance was dependent on AtPDR12 via Pb(II) extrusion. Further investigations revealed the Pb(II)-induced transcriptional activation of SbLRR2 and several highly conserved AtPDR12 homologs in sorghum seedlings, suggesting the possibilities of a common molecular mechanism for Pb(II) tolerance in diverse plant species. Finally, an iTRAQ-based LC-MS/MS quantitative proteomics approach was used to investigate of lead responses in Arabidopsis. A total of 114 proteins showed significant changes in protein abundance with 58 up-regulated and 56 down-regulated proteins. Analysis of changes in the protein profile revealed that the photosynthesis, photorespiration and protein biosynthesis in Arabidopsis were inhibited under lead toxicity. On the other hand, abundances of proteins involved in the antioxidant system, glucosinolate-myrosinase system and JA biosynthesis pathway were elevated upon Pb(II) treatment. Further investigation revealed that Pb(II) stress induced a rapid increase of JA contents in Arabidopsis whereas a JA biosynthesis deficient mutant (AOS) showed hypersensitivity to Pb(II) toxicity, strongly implicating a significant role of JA in Pb(II) response.
published_or_final_version
Biological Sciences
Doctoral
Doctor of Philosophy
APA, Harvard, Vancouver, ISO, and other styles
8

Elhassan, Mohammed Salaheldin Mustafa. "Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics." Thesis, University of Pretoria, 2016. http://hdl.handle.net/2263/60803.

Full text
Abstract:
Sorghum is a critically important cereal food crop in Africa because of its drought-tolerance. However, sorghum does not produce good quality flour for dough-based products such as bread. This is on account of the fact that kafirin, its prolamin storage protein does not produce a viscoelastic dough and its starch has a high gelatinisation temperature Recently, sorghum lines have been developed by genetic modification and by conventional mutation breeding that have altered synthesis of some kafirins, resulting in a high protein digestibility trait, here referred to as GM-HD and HD, respectively. Additionally, lines have been developed with both the conventionally bred HD trait plus the waxy (high amylopectin) trait (WHD). The aim of this work was to determine the effects of these sorghum types on sorghum flour and dough quality. The HD lines had altered protein body structure with loosely packed starch granules and a floury endosperm, irrespective of whether they were waxy or non-waxy. WHD lines had higher paste viscosity and formed much softer and less sticky pastes than the non-waxy, normal protein digestibility lines. Flours of the WHD lines also had much higher solubility than the non-waxy-normal protein digestibility lines. At 30oC, the water solubility of WHD lines flour was similar to a commercial wheat bread flour. At both 30°C and 60°C, GM-HD lines had a significantly higher water soluble fraction compared to their null controls (N). Peak viscosity and holding strength of the GM-HD lines were also significantly higher than the N sorghums. Further, pasting temperature and setback values of GM-HD were significantly lower than N. Rheological analysis revealed that G' (storage modulus) and G" (loss modulus) of GM-HD doughs were higher than N sorghum dough during amplitude sweep and temperature sweep analysis. SDS-PAGE of the GM-HD sorghums showed that γ-kafirin was missing, unlike their null controls. SDS-PAGE also revealed that the HD had a missing β-kafirin band. 2-D PAGE showed that there were spots of MW about 27 kDa (the apparent molecular weight of γ-kafirin) missing in the GM-HD. For the first time, viscoelastic doughs were formed from kafirin. This was achieved by first dissolving in glacial acetic acid and then precipitating the dough by rapid cold water addition. These doughs formed fibrils, a characteristic believed to be essential to viscoelasticity. The fibrils in kafirins doughs from GM-HD and HD were more, thinner, and more compact and had a regular (non-ruptured) arrangement compared to their normal sorghums. FTIR did not show differences among the different kafirins in terms of the ratio of α-helical conformation to β-sheet conformation in secondary structure of kafirin (α/β ratio). However, the relative proportion of α-helical conformation increased in kafirin doughs prepared with glacial acetic acid compared to kafirin doughs prepared with dilute acetic acid, i.e. after addition of water. Suppression of β-kafirin synthesis appeared to be the cause of the floury endosperm trait in the conventionally bred HD lines, which was associated with a less compact protein matrix. Reduction in γ-kafirin in the GM-HD lines seemed to increase sorghum dough elasticity through improving protein-starch interaction. Viscoelastic doughs can be formed from kafirin but only if the kafirin is first dissolved in organic solvent. Although both the combined HDW and GM-HD lines improved the sorghum flour and dough properties, due to the waxy trait the HDW have more potential for improving sorghum end-use quality for making dough-based food products.
Thesis (PhD)--University of Pretoria, 2016.
Food Science
PhD
Unrestricted
APA, Harvard, Vancouver, ISO, and other styles
9

Adedara, Olumide Ayomide. "Why sorghum and biscuits have similar texture : the roles of protein starch and sugar." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/60809.

Full text
Abstract:
To help improve food security in sub-Saharan Africa, producing products such as biscuits from locally grown sorghum represents a viable alternative to using imported wheat. Sorghum biscuits are also valuable option for coeliac patients due to their gluten-free nature. Unlike the inferior quality that characterizes many gluten-free products, sorghum biscuits have similar texture to wheat biscuits. Although gluten is present as part of the wheat biscuit matrix, there are debates about its actual state and role in the texture of wheat biscuits. The objective of this work was to determine why sorghum biscuits have similar texture to wheat biscuits despite the absence of gluten. Biscuits were made from sorghum flour and their level of hardness and brittleness were compared with laboratory made sugar-snap and commercial Marie wheat biscuits. The roles of protein, starch and sugar in biscuit texture were investigated. SEM and TEM showed that in sorghum biscuits, the kafirins (prolamin storage proteins) remained encapsulated in their protein bodies and were unlikely to contribute to the texture of sorghum biscuits due to their confined state. However, a continuous gluten sheet was observed to envelope intact starch granules in sugar-snap and Marie wheat biscuits. Starch granules were observed to be intact in both sorghum and wheat biscuits. Stereomicroscopy indicated that starch granules were embedded in the sorghum biscuit matrix with visible strands of starch gel suggesting some starch granules, although minute were gelatinized, while vast majority of the starch granules remained intact and few swollen. Polarizing light microscopy (PLM) confirmed that most of the starch granules were ungelatinized as they remained birefringent, while some were non-birefringent. Increasing dough water level increased the hardness and brittleness of sorghum biscuits and the texture was similar to that of Marie wheat biscuit at both 35% and 40% water on a flour basis, while it was similar to sugar-snap wheat biscuit at 30% water on a flour basis. Addition of different levels of pre-cooked sorghum flour reduced the hardness and brittleness of sorghum biscuits. As the level of pre-cooked sorghum flour was increased, biscuits became softer, less cohesive and more crumbly. This indicates that gelatinization resulted in weakening of the biscuit structure and could not have been responsible for the increase in the hardness of sorghum biscuit when water level was increased. PLM also indicated that the starch granules were embedded in the sorghum biscuit matrix through the formation of networks with a sugar glass.. Increasing sugar level also increased the hardness and brittleness of sorghum biscuits with biscuits containing 20% sugar on a flour basis having a similar texture to sugar-snap and Marie wheat biscuits, while biscuits containing no sugar were extremely soft and crumbly. This indicated that the sugar was responsible for holding other components of the biscuit together. DSC and XRD confirmed that the sugar in sorghum biscuit was present as a glassy amorphous matrix, as was also the case in wheat biscuits. It appears the sugar glass becomes more continuous as sugar level is increased, thereby allowing the formation of stronger networks with the starch granules which caused an increase in biscuit hardness. This study shows that even though gluten is not present in sorghum biscuits, sorghum biscuits of similar texture to wheat biscuits can be produced by optimizing the level of sugar and water used in dough formation. On the other hand, the texture and role of gluten in wheat biscuits depends on the type of wheat biscuit being investigated as they differ in formulation. It appears due to the inability of kafirins to form a continuous network in sorghum biscuits, an oil emulsified sugar glass infiltrates the biscuit matrix embedding starch granules, protein matrix and cell wall materials. The structure formed through the interaction of the sugar glass with other components of the sorghum biscuit, especially starch seems to produce a functionality that compensates for the absence of gluten and this is responsible for the similar texture of sorghum to wheat biscuits.
Dissertation (MSc)--University of Pretoria, 2017.
Food Science
MSc
Unrestricted
APA, Harvard, Vancouver, ISO, and other styles
10

Ndahi, William Bata. "Effects of chloroacetamide herbicides and antidotes on protein synthesis, nucleotide content, ethylene generation and toxicity on pearl millet (Pennisetum americanum) and grain sorghum (Sorghum bicolor) /." The Ohio State University, 1988. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487588939091052.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Sorghum protein"

1

Gluckman, Sir Peter, Mark Hanson, Chong Yap Seng, and Anne Bardsley. Vitamin B3 (niacin) in pregnancy and breastfeeding. Oxford University Press, 2015. http://dx.doi.org/10.1093/med/9780198722700.003.0009.

Full text
Abstract:
Niacin (as nicotinamide) is a component of coenzyme systems that function in the reductive biosynthesis of fatty acids and steroids, including cholesterol, and are involved in cell signalling. Niacin deficiency is rare, as the daily requirement can usually be met by food sources, and also via synthesis from tryptophan, which is present in dietary proteins. The prevalence of niacin deficiency is higher in populations consuming mainly corn or sorghum as a dietary staple. Corn contains niacin, but only in a bound form that is nutritionally unavailable. The additional needs for niacin during pregnancy are mirrored by the increased energy intake needs, and dietary supplementation is only necessary in cases of overall poor nutritional intake.
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Sorghum protein"

1

Bean, Scott, and Brian P. Ioerger. "Sorghum and Millet Proteins." In Applied Food Protein Chemistry, 323–59. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118860588.ch13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Magnavaca, R., B. A. Larkins, R. E. Schaffert, and M. A. Lopes. "Improving Protein Quality of Maize and Sorghum." In International Crop Science I, 649–53. Madison, WI, USA: Crop Science Society of America, 2015. http://dx.doi.org/10.2135/1993.internationalcropscience.c103.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Bean, S. R., B. P. Ioerger, B. M. Smith, and D. L. Blackwell. "Sorghum Protein Structure and Chemistry: Implications for Nutrition and Functionality." In ACS Symposium Series, 131–47. Washington, DC: American Chemical Society, 2011. http://dx.doi.org/10.1021/bk-2011-1089.ch007.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Yahaghi, M., J. B. Liang, J. Balcells, R. Valizadeh, and M. F. Jahromi. "Substituting barley by sorghum enhances efficiency of starch and protein utilization in lambs." In Energy and protein metabolism and nutrition in sustainable animal production, 85–86. Wageningen: Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-781-3_16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Machado, F. S., N. M. Rodríguez, M. N. Ribas, F. P. Pôssas, L. C. Gonçalves, and L. G. R. Pereira. "Energy efficiency and methane emission by sheep fed sorghum silages at different maturation stage." In Energy and protein metabolism and nutrition in sustainable animal production, 497–98. Wageningen: Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-781-3_184.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Mariod, Abdalbasit Adam. "Sorghum Bug (Agonoscelis pubescens) as a Source of Edible Oil, Protein, and Gelatin." In African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components, 149–58. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-32952-5_10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Hossain, Firoz, Sujay Rakshit, Bhupender Kumar, John J. Amalraj, Vignesh Muthusamy, Bhukya Prakash, Rajkumar U. Zunjare, et al. "Molecular breeding for increasing nutrition quality in maize: recent progress." In Molecular breeding in wheat, maize and sorghum: strategies for improving abiotic stress tolerance and yield, 360–79. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789245431.0021.

Full text
Abstract:
Abstract This chapter presents the status of molecular breeding, especially marker-assisted backcross breeding (MABB), followed in each of the nutritional traits of maize. It focuses on breeding and improvement of protein quality, lysine and tryptophan, provitamin A, vitamin E, phytate, glycaemic index, amylose, and biofortification of maize for human and animal use.
APA, Harvard, Vancouver, ISO, and other styles
8

Gebremariam, Fithawi Mehari, and Goitom Asghedom. "Effect of Urea-Treated Sorghum Stover Supplemented with Local Protein Sources on the Performance of Sheep." In Sustainable Agricultural Development, 235–43. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-0519-7_17.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Amruthavalli, A., A. Ramachandra Reddy, and V. S. Rama Das. "Photosystem I Particles from Sorghum: Isolation and Characterisation of Chlorophyll-Protein Complexes under Differing Growth Light Regimes." In Photosynthesis, 421–31. Berlin, Heidelberg: Springer Berlin Heidelberg, 1989. http://dx.doi.org/10.1007/978-3-642-74221-7_33.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Sareen, Sindhu, Pawan Saini, Charan Singh, Pradeep Kumar, and Sonia Sheoran. "Genomics and molecular physiology for improvement of drought tolerance in wheat." In Molecular breeding in wheat, maize and sorghum: strategies for improving abiotic stress tolerance and yield, 51–81. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789245431.0004.

Full text
Abstract:
Abstract This chapter discusses the complexity of drought tolerance in wheat focusing the morphological, biochemical, physiological and molecular responses. The breeding approaches, such as traditional and genomics-assisted strategies, for drought tolerance in wheat are described. Future perspectives are also mentioned. Before wheat genome sequencing, it was very difficult to dissect drought tolerance genomic regions because of large genome size and repetitive sequences. But with the availability of sequencing approaches, a large number of genomic resources has become available which extend the scope of utilization of advanced genomics approaches such as GWAM and GS, MutMap+, etc. A new genome editing approach, the clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPRassociated protein 9 (Cas9) system, can also be utilized for enhancement of drought tolerance in wheat. Therefore, integration of genomic approaches with precise phenotyping is the need of the hour for improving drought tolerance in wheat.
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Sorghum protein"

1

Chaturvedi, Nikita, Suresh Purini, Syed Azeemuddin, M. Kalyana, and K. Sarjan Rao. "Wavelength Selection to Predict Crude Protein in Sorghum using PLSR." In 2018 Asia Communications and Photonics Conference (ACP). IEEE, 2018. http://dx.doi.org/10.1109/acp.2018.8596083.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Renyong Zhao, Scott R Bean, and Donghai Wang. "The impacts of protein on grain sorghum ethanol fermentation efficiency." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23339.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Abudjaba Z., Z., M. A. Mazirov M.A., N. S. Matyuk N.S., and I. Akbar I. "Features of the technology of cultivation of corn and forage sorgo in crop crops in the Xinjiang Region of People's Republic of China." In Растениеводство и луговодство. Тимирязевская сельскохозяйственная академия, 2020. http://dx.doi.org/10.26897/978-5-9675-1762-4-2020-11.

Full text
Abstract:
The article compares and analyzes the productivity and composition of nutrients of two different agricultural crops of corn variety Sinyu No. 29 and fodder sorghum Jinmu No. 1, cultivated in stubble crops after winter wheat using the same technology. sorghum Jinmu No. 1 has the property of regrowing after the first mowing, which allows you to harvest two crops and increase the overall yield per unit area. The harvest of green mass of fodder sorghum variety Jinmu No. 1 was 120.9% higher than that of maize variety Sinyu No. 29 and amounted to 169762.78 kg / ha and 78277.87 kg / ha, respectively. Similarly, compared to Sinu No. 29 maize, Jinmu No. 1 fodder sorghum has a higher yield, higher crude protein content, higher crude ash and higher water content, which means better silage quality. basis for the promotion and use of fodder sorghum．
APA, Harvard, Vancouver, ISO, and other styles
4

"Improvement of sorghum seed storage protein digestibility using RNA-interference and genome editing." In Plant Genetics, Genomics, Bioinformatics, and Biotechnology. Novosibirsk ICG SB RAS 2021, 2021. http://dx.doi.org/10.18699/plantgen2021-048.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Thomaz dos Santos D'Almeida, Carolina, Hamza Mameri, Marie-Hélène Morel, Carlos Wanderlei Piler de Carvalho, Valéria Aparecida Vieira Queiroz, Luiz Claudio Cameron, Dra Cristina Yoshie Takeiti, and Mariana Simões Larraz Ferreira. "How does extrusion change the phenolic profile and impact protein digestibility in sorghum grains?" In CBCP - Congresso On-line Brasileiro de Tecnologia de Cereais e Panificação. ,: Even3, 2020. http://dx.doi.org/10.29327/cbcp2020.277643.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

BUENO TOLEDO, DÉBORA, and CARLOS HENRIQUE INACIO RAMOS. "Expression, purification and characterization of AHA1 sorghum protein, a co-chaperone from Hsp90 system." In XXIV Congresso de Iniciação Científica da UNICAMP - 2016. Campinas - SP, Brazil: Galoa, 2016. http://dx.doi.org/10.19146/pibic-2016-51227.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Joan Rollog Hernandez, Sergio Canzana Capareda, Dirk B Hays, Ostilio R Portillo, and William L Rooney. "Effect of Grain Sorghum Protein Digestibility on Starch Gelatinization and Enzymatic Conversion to Glucose." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.25068.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Francisco Jardel Rodrigues da Paixão, Maria do Socorro da C Domingos, Ricardo L Lange Ness, Carlos Alberto Vieira de Azevedo, Narcelio M. B Góes, and Ticiana Leite Leita. "Effect of Different Salinity Levels of Irrigation Water on Absorption of K+ Dry Matter Production and Rough Protein in Sorghum (Bicolor Sorghum L. Moench)." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23221.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Markovic, Goran, Milomirka Madic, and Jelena Pantovic. "UPOTREBNA VREDNOST RAZLIČITIH ŽITARICA ZA ISHRANU ŠARANSKIH RIBA (CYPRINIDAE)." In SAVETOVANJE o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.183m.

Full text
Abstract:
Wheat and corn are main source of carbohydrates in the human and domestic animals diet. Growing need for the production of quality proteins dictates the use of other cereals for this purpose. Cyprinids (Cyprinidae) are the most common fish in world aquaculture. In the numerous experiments were performed with the replacement of wheat and corn with other cereals in feed mixtures for these species. It has been established that the value of cereals for this purpose can be ranked: wheat > triticale > corn > barley > rye > sorghum > millet.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Sorghum protein' for particular source types:
Journal articles Dissertations / Theses
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography