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

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.

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

Sorghum protein digestibility is affected by dosage of mutant alleles in endosperm cells

2008 ◽  
Vol 127 (6) ◽  
pp. 579-586 ◽  
Author(s):  
T. Tesso ◽  
B. R. Hamaker ◽  
G. Ejeta
Keyword(s):  
Protein Digestibility ◽  
Sorghum 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 High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking

LWT ◽  
2011 ◽  
Vol 44 (4) ◽  
pp. 1245-1249 ◽  
Author(s):  
Isabel Correia ◽  
Alexandra Nunes ◽  
Jorge A. Saraiva ◽  
António S. Barros ◽  
Ivonne Delgadillo
Keyword(s):  
High Pressure ◽  
Protein Digestibility ◽  
Sorghum Protein

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

Composition and characterisation of kafirin, the dominant protein fraction in grain sorghum

2020 ◽  
Vol 60 (9) ◽  
pp. 1163
Author(s):  
Peter H. Selle ◽  
Bernard V. McInerney ◽  
Leon R. McQuade ◽  
Ali Khoddami ◽  
Peter V. Chrystal ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Fraction ◽  
Crude Protein ◽  
Negative Impact ◽  
Grain Sorghum ◽  
Chicken Meat ◽  
Meat Production ◽  
The Past ◽  
Amino Acid Profiles ◽  
Sorghum Protein

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.

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

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
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