Journal ArticleDOI
Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility
Kwaku G. Duodu,A. Nunes,Ivonne Delgadillo,Mary L. Parker,E. N. C. Mills,Peter S. Belton,John R.N. Taylor +6 more
TLDR
Uncooked and cooked sorghum showed improvement in in vitro protein digestibility as the structural complexity of the sample reduced from whole grain flour through endosperm flour to protein body-enriched samples, but this was not the case for maize.About:
This article is published in Journal of Cereal Science.The article was published on 2002-02-01. It has received 227 citations till now. The article focuses on the topics: Protein body & Sorghum.read more
Citations
More filters
Journal ArticleDOI
Factors affecting sorghum protein digestibility
TL;DR: It is proposed that protein crosslinking may be the greatest factor that influences sorghum protein digestibility and may be between γ- and β-kafirin proteins at the protein body periphery, which may impede digestion of the centrally located major storage protein.
Journal ArticleDOI
Effects of endosperm texture and cooking conditions on the in vitro starch digestibility of sorghum and maize flours
TL;DR: In this paper, the effects of endosperm vitreousness, cooking time and temperature on sorghum and maize starch digestion in vitro were studied using floury and vitreusperm flours, and the results indicated that the differences in their starch digestion were due to factors extrinsic to the starches.
Journal ArticleDOI
Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks
TL;DR: In this article, the incorporation of cauliflower trimmings into ready-to-eat expanded products and their effect on the textural and functional properties of extrudates have been studied.
Journal ArticleDOI
Kafirin structure and functionality
TL;DR: The structural and functional properties of kafirins are reviewed in this paper, where the α, β and γ forms have been identified at the protein level and one, the δ, has been identified only at the gene and transcript levels.
Journal ArticleDOI
Kinetics of starch digestion in sorghum as affected by particle size
TL;DR: In this paper, the mechanisms of starch digestion in cryomilled and hammer-milled sorghum grain were investigated by an in vitro procedure using 10 particle sizes (congruent with120-560 μm).
References
More filters
Journal ArticleDOI
Pepsin digestibility of proteins in sorghum and other major cereals.
Edwin T. Mertz,Mohamed M. Hassen,Carleen Cairns-Whittern,Allen W. Kirleis,Lichuan Tu,John D. Axtell +5 more
TL;DR: An empirical pepsin digestion method, first reported in 1981, which simulates the digestion values found in children, is developed and used to analyze wheat, maize, rice, millet, and sorghum and certain processed samples of millet and Sorghum.
Journal ArticleDOI
Improving the in vitro protein digestibility of sorghum with reducing agents.
TL;DR: This article showed that cooking sorghum in the presence of 2-mercaptoethanol increased protein digestibility (in vitro with pepsin or trypsin/chymotrypsin) to a level comparable with other cereals.
Journal ArticleDOI
Separation of alcohol-soluble proteins (zeins) from maize into three fractions by differential solubility.
TL;DR: The prolamin of maize (Zea mays L.), zein, was extracted from endosperm meal with 60% 2-propanol/1% ( v/v) 2-mercaptoethanol either directly or subsequent to extraction with 90% (v/v), and separated into three fractions by differential solubility using two different fractionation protocols.