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

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

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

Turbidity Assay for Rapid and Efficient Identification of High Protein Digestibility Sorghum Lines

2003 ◽  
Vol 80 (1) ◽  
pp. 40-44 ◽  
Author(s):  
Adam Aboubacar ◽  
John D. Axtell ◽  
Lexington Nduulu ◽  
Bruce R. Hamaker
Keyword(s):  
Protein Digestibility ◽  
High Protein

scholarly journals High Protein Substitutes for Gluten in Gluten-Free Bread

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1997
Author(s):  
Adriana Skendi ◽  
Maria Papageorgiou ◽  
Theodoros Varzakas
Keyword(s):  
Protein Digestibility ◽  
High Protein ◽  
Animal Origin ◽  
Soluble Carbohydrates ◽  
Gluten Free ◽  
Key Factors ◽  
Free Products ◽  
Protein Sources ◽  
Come Into The Market ◽  
Careful Design

Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.

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

scholarly journals Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits: Effects on endosperm and flour properties

2015 ◽  
Vol 65 ◽  
pp. 132-139 ◽  
Author(s):  
Mohammed S.M. Elhassan ◽  
M. Naushad Emmambux ◽  
Dirk B. Hays ◽  
Gary C. Peterson ◽  
John R.N. Taylor
Keyword(s):  
Protein Digestibility ◽  
High Protein ◽  
Flour Properties

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
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