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

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.

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

scholarly journals Influence of High Protein Digestibility Sorghums on Free Amino Nitrogen (FAN) Production during Malting and Mashing

2011 ◽  
Vol 117 (3) ◽  
pp. 422-426 ◽  
Author(s):  
Luke Mugode ◽  
Ostilio R. Portillo ◽  
Dirk B. Hays ◽  
Lloyd W. Rooney ◽  
John R. N. Taylor
Keyword(s):  
Free Amino ◽  
Amino Nitrogen ◽  
Protein Digestibility ◽  
High Protein

scholarly journals Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2103
Author(s):  
José Luis Valenzuela-Lagarda ◽  
Ramón Pacheco-Aguilar ◽  
Roberto Gutiérrez-Dorado ◽  
Jaime Lizardi Mendoza ◽  
Jose Ángel López-Valenzuela ◽  
...  
Keyword(s):  
Protein Content ◽  
Corn Starch ◽  
Protein Digestibility ◽  
Extrusion Process ◽  
Nutritional Composition ◽  
High Protein ◽  
Animal Origin ◽  
Dosidicus Gigas ◽  
Scanning Calorimetry ◽  
High Protein Content

The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. However, the interaction of proteins of animal origin with starch during extrusion causes negative effects on the sensory properties of SEE, so it is necessary to know the type of protein–carbohydrate interactions and their effect on these properties. The objective of this research was to study the interaction of proteins and carbohydrates of SEE elaborated with squid mantle, potato and corn. The nutritional composition and protein digestibility were evaluated, Fourier transform infrared (FTIR) and Differential Scanning Calorimetry (DSC) were used to study the formation of protein–starch complexes and the possible regions responsible for their interactions. The SEE had a high protein content (40–85%) and biological value (>93%). The melting temperature (Tm) was found between 145 and 225 °C; the Tm values in extruded samples are directly proportional to the squid content. The extrusion process reduced the amine groups I and II responsible for the protein–protein interaction and increased the O-glucosidic bonds, so these bonds could be responsible for the protein–carbohydrate interactions.

Cellular Response to the high protein digestibility/high-Lysine ( hdhl ) sorghum mutation

Plant Science ◽  
2015 ◽  
Vol 241 ◽  
pp. 70-77 ◽  
Author(s):  
Mustapha Benmoussa ◽  
Arun Chandrashekar ◽  
Gebisa Ejeta ◽  
Bruce R. Hamaker
Keyword(s):  
Cellular Response ◽  
Protein Digestibility ◽  
High Protein ◽  
High Lysine

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
Sign in / Sign up

Export Citation Format

Share Document