Impact of Mashing on Sorghum Proteins and Its Relationship to Ethanol Fermentation

Nine grain sorghum cultivars with a broad range of ethanol fermentation efficiencies were selected to characterize the changes in sorghum protein in digestibility, solubility, and microstructure during mashing and to relate those changes to ethanol fermentation quality of sorghum. Mashing reduced in...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2008-02, Vol.56 (3), p.946-953
Hauptverfasser:	Zhao, Renyong, Bean, Scott R, Ioerger, Brian P, Wang, Donghai, Boyle, Daniel L
Format:	Artikel
Sprache:	eng
Schlagworte:	alcoholic fermentation Biological and medical sciences Cereal and baking product industries CFLSM Chemical Changes Induced by Processing/Storage Chromatography, High Pressure Liquid cross-linking crosslinking cultivars digestibility digestible protein efficiency ethanol Ethanol - metabolism ethanol production Fermentation Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology Glucose - analysis grain sorghum HPLC in vitro digestibility kafirin kafirins mashing plant proteins Plant Proteins - analysis Plant Proteins - chemistry Plant Proteins - metabolism protein Solubility Sorghum Sorghum - chemistry Sorghum bicolor starch Starch - analysis Starch and starchy product industries
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