Identification of variant α‐kafirin alleles associated with protein digestibility in grain sorghum

Crop Science ◽  
2020 ◽  
Vol 60 (5) ◽  
pp. 2467-2478
Author(s):  
Dechassa Duressa ◽  
Scott Bean ◽  
Paul St. Amand ◽  
Tesfaye Tesso
Keyword(s):  
Protein Digestibility ◽  
Grain Sorghum

Potential Gain from Selection in Grain Sorghum for Higher Protein Digestibility

Crop Science ◽  
1990 ◽  
Vol 30 (3) ◽  
pp. 521-524 ◽  
Author(s):  
P. J. Bramel‐Cox ◽  
M. A. Lauver ◽  
M. E. Witt
Keyword(s):  
Protein Digestibility ◽  
Grain Sorghum ◽  
Potential Gain

In vitro protein digestibility in grain sorghum: effect of genotype and interaction with starch digestibility

Euphytica ◽  
2013 ◽  
Vol 193 (3) ◽  
pp. 327-337 ◽  
Author(s):  
L. A. Elkonin ◽  
J. V. Italianskaya ◽  
I. Yu. Fadeeva ◽  
V. V. Bychkova ◽  
V. V. Kozhemyakin
Keyword(s):  
Protein Digestibility ◽  
Grain Sorghum ◽  
Starch Digestibility ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

Impacts of Kafirin Allelic Diversity, Starch Content, and Protein Digestibility on Ethanol Conversion Efficiency in Grain Sorghum

2014 ◽  
Vol 91 (3) ◽  
pp. 218-227 ◽  
Author(s):  
Julia E. Cremer ◽  
Liman Liu ◽  
Scott R. Bean ◽  
Jae-Bom Ohm ◽  
Michael Tilley ◽  
...  
Keyword(s):  
Conversion Efficiency ◽  
Starch Content ◽  
Allelic Diversity ◽  
Protein Digestibility ◽  
Grain Sorghum ◽  
Ethanol Conversion

Estimating the relative effects of the endosperm traits of waxy and high protein digestibility on yield in grain sorghum

2012 ◽  
Vol 139 ◽  
pp. 57-62 ◽  
Author(s):  
Babitha Jampala ◽  
William L. Rooney ◽  
Gary C. Peterson ◽  
Scott Bean ◽  
Dirk B. Hays
Keyword(s):  
Protein Digestibility ◽  
Grain Sorghum ◽  
High Protein

Genetic Basis of Protein Digestibility in Grain Sorghum

Crop Science ◽  
2018 ◽  
Vol 58 (6) ◽  
pp. 2183-2199 ◽  
Author(s):  
Dechassa Duressa ◽  
Dilooshii Weerasoriya ◽  
Scott R. Bean ◽  
Michael Tilley ◽  
Tesfaye Tesso
Keyword(s):  
Genetic Basis ◽  
Protein Digestibility ◽  
Grain Sorghum

A Novel Modified Endosperm Texture in a Mutant High-Protein Digestibility/High-Lysine Grain Sorghum (Sorghum bicolor(L.) Moench)

2006 ◽  
Vol 83 (2) ◽  
pp. 194-201 ◽  
Author(s):  
Tesfaye Tesso ◽  
Gebisa Ejeta ◽  
Arun Chandrashekar ◽  
Chia-Ping Huang ◽  
Agung Tandjung ◽  
...  
Keyword(s):  
Sorghum Bicolor ◽  
Protein Digestibility ◽  
Grain Sorghum ◽  
High Protein ◽  
High Lysine ◽  
Endosperm Texture ◽  
Sorghum Bicolor L

scholarly journals Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Christina N. Day ◽  
Ruben O. Morawicki
Keyword(s):  
Protein Content ◽  
Protein Digestibility ◽  
Grain Sorghum ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Nitrogen Supplementation ◽  
Underutilized Crop ◽  
Lipomyces Kononenkoae ◽  
Increase Protein Content ◽  
Sorghum Protein

Despite many advantages to its cultivation, grain sorghum is an underutilized crop because of low nutrient availability, particularly protein digestibility, due to antinutritional compounds in the grain and by moist-heat cooking. Some of these concerns can be mitigated by how the grain is processed. Fermentation is one processing method that can improve digestibility and at the same time concentrate protein in a substrate. In this experiment, grain sorghum was subjected to different treatments and fermented with baker’s yeast (Saccharomyces cerevisiae) and an amylolytic species, Lipomyces kononenkoae, to improve and increase protein content. The effects of pasteurization or sterilization of the substrate, nitrogen supplementation, amyloglucosidase addition, and coculture with Lactobacillus amylovorus were examined. After fermentation, baker’s yeast samples treated with enzyme increased in crude protein, from 9% in unfermented grain to approximately 27% after treatment. Nitrogen supplementation accelerated protein enrichment and was a significant factor at 24 hours of fermentation. Both types of yeast increased pepsin digestibility of sorghum protein compared to thermally processed control samples. The ratio of phytate to protein was reduced by both yeast species. L. kononenkoae reduced phytates in the substrate but did not enrich protein content. The lactic coculture had no significant effect on measured responses.

Effect of Grain Sorghum Protein Digestibility on Starch Gelatinization and Enzymatic Conversion to Glucose

2008 ◽  
Author(s):  
Joan Rollog Hernandez ◽  
Sergio Canzana Capareda ◽  
Dirk B Hays ◽  
Ostilio R Portillo ◽  
William L Rooney
Keyword(s):  
Protein Digestibility ◽  
Grain Sorghum ◽  
Enzymatic Conversion ◽  
Starch Gelatinization ◽  
Sorghum Protein
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