Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Brian P Ioerger"'
Publikováno v:
PLoS ONE, Vol 13, Iss 9, p e0203005 (2018)
Sorghum (Sorghum bicolor (L.) Moench) is one of the principal staple for millions of people in sub-Saharan Africa serving as the main sources of protein. However, protein digestibility is low in sorghum and this may be affected by processing methods.
Externí odkaz:
https://doaj.org/article/d8aaddb9d2ad422286785a438db36591
Publikováno v:
Food chemistry. 373
Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were studied. HPLC revealed that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0f50808797e14f95037c2edd842da40
https://pubmed.ncbi.nlm.nih.gov/34802810
https://pubmed.ncbi.nlm.nih.gov/34802810
Autor:
Davina H. Rhodes, Ramasamy Perumal, Zhenbin Hu, Sarah Cox, Brian P. Ioerger, Clara Cruet-Burgos, Scott R. Bean, Thomas J. Herald
Publikováno v:
The Plant Genome. 13
Vitamin A deficiency is one of the most prevalent nutritional deficiencies worldwide. Sorghum [Sorghum bicolor L. (Moench)] is a major cereal crop consumed by millions of people in regions with high vitamin A deficiency. We quantified carotenoid conc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2338f5d385d177aaf65e6dde64245092
https://doi.org/10.1002/tpg2.20013
https://doi.org/10.1002/tpg2.20013
Starch and protein are the major constituents of all cereal grains and are important sources of nutrition for humans and animals. Worldwide, sorghum and the millets are basic food staples for millions of people and are also important sources of anima
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53c3222f3890bc37320b99bee21d7bd6
https://doi.org/10.1016/b978-0-12-811527-5.00006-x
https://doi.org/10.1016/b978-0-12-811527-5.00006-x
Autor:
Sajid Alavi, Ashok Kumar Are, Joseph M. Awika, Scott R. Bean, Trust Beta, Medson Chisi, Concha Collar, Floyd E. Dowell, Kwaku G. Duodu, Johanan Espinosa-Ramírez, Anil Gaddameedi, Robert D. Goodband, Sunita Gorthy, Brian P. Ioerger, Jayakumar Jaganathan, Anuradha Kotla, Johanita Kruger, Anil Kunapareddy, Sonia Yun Liu, Govindaraj Mahalingam, Saikat Datta Mazumdar, Kimberly C. McCuistion, Victoria U. Ndolo, Gary Peterson, Peter H. Selle, Sergio O. Serna-Saldivar, Brennan M. Smith, Rakesh K. Srivastava, Janet Taylor, John R.N. Taylor, Michael Tilley, Donghai Wang, Jeff D. Wilson, Ke Zhang, Lijia Zhu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c0823c18d5adf00256e7ab5a0d54d39
https://doi.org/10.1016/b978-0-12-811527-5.01002-9
https://doi.org/10.1016/b978-0-12-811527-5.01002-9
Autor:
Mostafa Taghvaei, Brian P. Ioerger, Brennan Smith, Gamze Yazar, Scott R. Bean, Michael Tilley
Publikováno v:
PLoS ONE, Vol 16, Iss 4, p e0249427 (2021)
PLoS ONE
PLoS ONE
The protein composition, molecular weight distribution, and rheological properties of honey locust, mesquite, Kentucky coffee tree, and carob seed germs were compared against wheat gluten. Polymeric and Osborne fractionation protocols were used to as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d42fa17ba758b2b7413e25c807e72e9
https://doi.org/10.1371/journal.pone.0249427
https://doi.org/10.1371/journal.pone.0249427
Publikováno v:
Journal of Cereal Science. 91:102876
A method for fractionating sorghum proteins using extraction solvents and techniques designed to obtain polymeric protein structures (especially disulfide linked) was developed. Extraction and separation conditions were optimized in terms of complete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54f469e30a1d7f87975bb29f83385ec6
https://doi.org/10.1016/j.jcs.2019.102876
https://doi.org/10.1016/j.jcs.2019.102876
Autor:
Usda-Ars, Thomas J. Herald, Davina H. Rhodes, Scott R. Bean, J. D. Wilson, Brian P. Ioerger, M. Tilley
Structure and chemistry of sorghum grain S. R. Bean, B. P. Ioerger, J. D. Wilson, M. Tilley, D. Rhodes and T. J. Herald, USDA-ARS, USA1 Introduction2 Physical grain properties3 Chemical composition of grain: starch and proteins4 Chemical composition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad140d7ede7112fb2b3885ade86bd4c0
https://doi.org/10.1201/9781351114394-5
https://doi.org/10.1201/9781351114394-5
Autor:
Natalya Nersesian, M. Tilley, Thomas E. Clemente, Thomas E. Elthon, Scott R. Bean, Shirley Sato, Ismail Dweikat, Brian P. Ioerger, Tejinder Kumar, Zhengxiang Ge, Han Chen
Publikováno v:
Plant Biotechnology Journal. 10:533-544
Summary Sorghum prolamins, termed kafirins, are categorized into subgroups a, b, and c. The kafirins are co-translationally translocated to the endoplasmic reticulum (ER) where they are assembled into discrete protein bodies that tend to be poorly di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdba335042b3a96ec4d4e3a09eb39220
https://doi.org/10.1111/j.1467-7652.2012.00685.x
https://doi.org/10.1111/j.1467-7652.2012.00685.x
Publikováno v:
Journal of Cereal Science. 54:241-249
Commercial corn prolamin (zein) aggregates in water at elevated temperatures into an extensible, viscoelastic gluten-like substance. This specific functionality of zein can be used in the production of gluten-free bread from true dough systems and no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7451a432faedf5b13cdc1909cae4b357
https://doi.org/10.1016/j.jcs.2011.06.007
https://doi.org/10.1016/j.jcs.2011.06.007