메뉴 건너뛰기




Volumn 38, Issue 2, 2003, Pages 117-131

Factors affecting sorghum protein digestibility

Author keywords

Disulphide crosslinking; Kafirin; Maize; Protein digestibility; Sorghum; Zein; helical conformation; sheet conformation

Indexed keywords

SORGHUM BICOLOR; ZEA MAYS;

EID: 0042376089     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(03)00016-X     Document Type: Short Survey
Times cited : (557)

References (130)
  • 1
    • 0342615061 scopus 로고    scopus 로고
    • Effect of frying various legumes under optimum conditions on amino acids, in vitro protein digestibility, phytate and oligosaccharides
    • Abd El-Moneim, G.M., Honke, J., Bednarska, A., 2000. Effect of frying various legumes under optimum conditions on amino acids, in vitro protein digestibility, phytate and oligosaccharides. Journal of the Science of Food and Agriculture 80, 57-62.
    • (2000) Journal of the Science of Food and Agriculture , vol.80 , pp. 57-62
    • Abd El-Moneim, G.M.1    Honke, J.2    Bednarska, A.3
  • 2
    • 0041903312 scopus 로고
    • Effects of fibre and phytate in sorghum flour on iron and zinc in weanling rats: A pilot study
    • Ali, H.I., Harland, B.F., 1991. Effects of fibre and phytate in sorghum flour on iron and zinc in weanling rats: a pilot study. Cereal Chemistry 68, 234-238.
    • (1991) Cereal Chemistry , vol.68 , pp. 234-238
    • Ali, H.I.1    Harland, B.F.2
  • 3
    • 0033991531 scopus 로고    scopus 로고
    • Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans
    • Alonso, R., Aguirre, A., Marzo, F., 2000. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry 68, 159-165.
    • (2000) Food Chemistry , vol.68 , pp. 159-165
    • Alonso, R.1    Aguirre, A.2    Marzo, F.3
  • 4
    • 0030934005 scopus 로고    scopus 로고
    • Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the in vitro protein digestibility of two sorghum cultivars
    • Arbab, M.E., El Tinay, A.H., 1997. Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the in vitro protein digestibility of two sorghum cultivars. Food Chemistry 59, 339-343.
    • (1997) Food Chemistry , vol.59 , pp. 339-343
    • Arbab, M.E.1    El Tinay, A.H.2
  • 5
    • 0012912393 scopus 로고
    • Influence of methionine and other dietary additions on the performance of chicks fed bird resistant sorghum grain diets
    • Armstrong, W.D., Featherston, W.R., Rogler, J.C., 1974a. Influence of methionine and other dietary additions on the performance of chicks fed bird resistant sorghum grain diets. Poultry Science 52, 1592-1599.
    • (1974) Poultry Science , vol.52 , pp. 1592-1599
    • Armstrong, W.D.1    Featherston, W.R.2    Rogler, J.C.3
  • 6
    • 0001231461 scopus 로고
    • Effect of bird resistant sorghum grain and various commercial tannins on chick performance
    • Armstrong, W.D., Featherston, W.R., Rogler, J.C., 1974b. Effect of bird resistant sorghum grain and various commercial tannins on chick performance. Poultry Science 53, 2137-2142.
    • (1974) Poultry Science , vol.53 , pp. 2137-2142
    • Armstrong, W.D.1    Featherston, W.R.2    Rogler, J.C.3
  • 7
    • 0041903311 scopus 로고
    • In vitro studies of the protein digestibility of sorghum grain
    • Armstrong, W.D., Rogler, J.C., Featherston, W.R., 1974. In vitro studies of the protein digestibility of sorghum grain. Poultry Science 53, 2224-2227.
    • (1974) Poultry Science , vol.53 , pp. 2224-2227
    • Armstrong, W.D.1    Rogler, J.C.2    Featherston, W.R.3
  • 9
    • 0000433455 scopus 로고
    • Dietary fibre contents and composition of sorghum and sorghum-based foods
    • Bach Knudsen, K.E., Munck, L., 1985. Dietary fibre contents and composition of sorghum and sorghum-based foods. Journal of Cereal Science 3, 153-164.
    • (1985) Journal of Cereal Science , vol.3 , pp. 153-164
    • Bach Knudsen, K.E.1    Munck, L.2
  • 10
    • 0024003048 scopus 로고
    • Carbohydrate composition and nutritional quality for rats of sorghum tô prepared from decorticated white and whole grain red flour
    • Bach Knudsen, K.E., Kirleis, A.W., Eggum, B.O., Munck, L., Eggum, B.O., Munck, L., 1988a. Carbohydrate composition and nutritional quality for rats of sorghum tô prepared from decorticated white and whole grain red flour. Journal of Nutrition 118, 588-597.
    • (1988) Journal of Nutrition , vol.118 , pp. 588-597
    • Bach Knudsen, K.E.1    Kirleis, A.W.2    Eggum, B.O.3    Munck, L.4    Eggum, B.O.5    Munck, L.6
  • 11
    • 0023854084 scopus 로고
    • Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali
    • Bach Knudsen, K.E., Munck, L., Eggum, B.O., 1988b. Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali. British Journal of Nutrition 59, 31-47.
    • (1988) British Journal of Nutrition , vol.59 , pp. 31-47
    • Bach Knudsen, K.E.1    Munck, L.2    Eggum, B.O.3
  • 13
    • 0031967994 scopus 로고    scopus 로고
    • Changes occurring in protein body structure and α-zein during cornflake processing
    • Batterman-Azcona, S.J., Hamaker, B.R., 1998. Changes occurring in protein body structure and α-zein during cornflake processing. Cereal Chemistry 75, 217-221.
    • (1998) Cereal Chemistry , vol.75 , pp. 217-221
    • Batterman-Azcona, S.J.1    Hamaker, B.R.2
  • 14
    • 0000754863 scopus 로고
    • Solubilisation of covalently bound extensin from Capsicum cell walls
    • Biggs, K.J., Fry, S.C., 1990. Solubilisation of covalently bound extensin from Capsicum cell walls. Plant Physiology 92, 197-204.
    • (1990) Plant Physiology , vol.92 , pp. 197-204
    • Biggs, K.J.1    Fry, S.C.2
  • 15
    • 84987359676 scopus 로고
    • In vitro digestibility of protein in milled sorghum and other processed cereals with and without soy-fortification
    • see also pp. 1619
    • Bookwalter, G.N., Kirleis, A.W., Mertz, E.T., 1987. In vitro digestibility of protein in milled sorghum and other processed cereals with and without soy-fortification. Journal of Food Science 52, 1577-1579.see also pp. 1619.
    • (1987) Journal of Food Science , vol.52 , pp. 1577-1579
    • Bookwalter, G.N.1    Kirleis, A.W.2    Mertz, E.T.3
  • 16
    • 0021711205 scopus 로고
    • Digestibility of proteins of the histological components of cooked and raw rice
    • Bradbury, J.H., Collins, J.G., Pyliotis, N.A., 1984. Digestibility of proteins of the histological components of cooked and raw rice. British Journal of Nutrition 52, 507-513.
    • (1984) British Journal of Nutrition , vol.52 , pp. 507-513
    • Bradbury, J.H.1    Collins, J.G.2    Pyliotis, N.A.3
  • 17
    • 0029963544 scopus 로고    scopus 로고
    • Di-isodityrosine, a novel tetrameric derivative of tyrosine in plant cell wall proteins: A new potential cross-link
    • Brady, J.D., Sadler, I.H., Fry, S.C., 1996. Di-isodityrosine, a novel tetrameric derivative of tyrosine in plant cell wall proteins: a new potential cross-link. Biochemical Journal 315, 323-327.
    • (1996) Biochemical Journal , vol.315 , pp. 323-327
    • Brady, J.D.1    Sadler, I.H.2    Fry, S.C.3
  • 18
    • 0031721802 scopus 로고    scopus 로고
    • Polyphenols: Chemistry, dietary sources, metabolism and nutritional significance
    • Bravo, L., 1998. Polyphenols: chemistry, dietary sources, metabolism and nutritional significance. Nutrition Reviews 56, 317-333.
    • (1998) Nutrition Reviews , vol.56 , pp. 317-333
    • Bravo, L.1
  • 20
    • 0024366196 scopus 로고
    • Iron absorption and phenolic compounds: Importance of different phenolic structures
    • Brune, M., Rossander, L., Hallberg, L., 1989. Iron absorption and phenolic compounds: Importance of different phenolic structures. European Journal of Clinical Nutrition 43, 547-558.
    • (1989) European Journal of Clinical Nutrition , vol.43 , pp. 547-558
    • Brune, M.1    Rossander, L.2    Hallberg, L.3
  • 21
    • 84986533382 scopus 로고
    • Determination of D-amino acids in some processed foods and effect of racemization on in vitro digestibility of casein
    • Bunjapamai, S., Mahoney, R.R., Fagerson, I.S., 1982. Determination of D-amino acids in some processed foods and effect of racemization on in vitro digestibility of casein. Journal of Food Science 47, 1229-1234.
    • (1982) Journal of Food Science , vol.47 , pp. 1229-1234
    • Bunjapamai, S.1    Mahoney, R.R.2    Fagerson, I.S.3
  • 23
    • 0001027450 scopus 로고
    • Phytic acid in faba bean and pea: Effect on protein availability
    • Carnovale, E., Lugaro, E., Lombardi-Boccia, G., 1988. Phytic acid in faba bean and pea: effect on protein availability. Cereal Chemistry 65, 114-117.
    • (1988) Cereal Chemistry , vol.65 , pp. 114-117
    • Carnovale, E.1    Lugaro, E.2    Lombardi-Boccia, G.3
  • 24
    • 0000856170 scopus 로고
    • Influence of protein on starch gelatinisation in sorghum
    • Chandrashekar, A., Kirleis, A.W., 1988. Influence of protein on starch gelatinisation in sorghum. Cereal Chemistry 65, 457-462.
    • (1988) Cereal Chemistry , vol.65 , pp. 457-462
    • Chandrashekar, A.1    Kirleis, A.W.2
  • 28
    • 0003124255 scopus 로고    scopus 로고
    • A study of indigestible protein fractions of rice (Oryza sativa, L.) endosperm fed to mice (Mus musculus) and sheep (Ovis musimon): A qualitative and quantitative analysis
    • Collier, K., Barber, L., Lott, J.N.A., 1998. A study of indigestible protein fractions of rice (Oryza sativa, L.) endosperm fed to mice (Mus musculus) and sheep (Ovis musimon): a qualitative and quantitative analysis. Journal of Cereal Science 27, 95-101.
    • (1998) Journal of Cereal Science , vol.27 , pp. 95-101
    • Collier, K.1    Barber, L.2    Lott, J.N.A.3
  • 29
    • 0000854087 scopus 로고
    • Enzyme inhibition by polyphenols of sorghum grain and malt
    • Daiber, K.H., 1975. Enzyme inhibition by polyphenols of sorghum grain and malt. Journal of the Science of Food and Agriculture 26, 1399-1411.
    • (1975) Journal of the Science of Food and Agriculture , vol.26 , pp. 1399-1411
    • Daiber, K.H.1
  • 30
    • 0010398630 scopus 로고
    • Effects of formaldehyde on protein extraction and quality of high- and low-tannin sorghum
    • Daiber, K.H., Taylor, J.R.N., 1982. Effects of formaldehyde on protein extraction and quality of high- and low-tannin sorghum. Journal of Agricultural and Food Chemistry 30, 70-72.
    • (1982) Journal of Agricultural and Food Chemistry , vol.30 , pp. 70-72
    • Daiber, K.H.1    Taylor, J.R.N.2
  • 31
    • 0001042101 scopus 로고    scopus 로고
    • Amino acids, peptides and proteins
    • Fennema, O.R., (Ed.). Marcel Dekker, New York
    • Damodaran, S., 1996. Amino acids, peptides and proteins. In: Fennema, O.R., (Ed.), Food Chemistry, 409. Marcel Dekker, New York, pp. 414-415.
    • (1996) Food Chemistry , vol.409 , pp. 414-415
    • Damodaran, S.1
  • 33
    • 84985201314 scopus 로고
    • Effect of phytate on solubility, activity and conformation of trypsin and chymotrypsin
    • Deshpande, S.S., Damodaran, S., 1989. Effect of phytate on solubility, activity and conformation of trypsin and chymotrypsin. Journal of Food Science 54, 695-699.
    • (1989) Journal of Food Science , vol.54 , pp. 695-699
    • Deshpande, S.S.1    Damodaran, S.2
  • 37
    • 0001141868 scopus 로고    scopus 로고
    • Characterisation of sorghum kafirins in relation to their cross-linking behaviour
    • El Nour, I.N.A., Peruffo, A.D.B., Curioni, A., 1998. Characterisation of sorghum kafirins in relation to their cross-linking behaviour. Journal of Cereal Science 28, 197-208.
    • (1998) Journal of Cereal Science , vol.28 , pp. 197-208
    • El Nour, I.N.A.1    Peruffo, A.D.B.2    Curioni, A.3
  • 38
    • 0032916158 scopus 로고    scopus 로고
    • Effect of preincubation of sorghum flour with enzymes on the digestibility of sorghum gruel
    • Elkhalifa, A.E.O., Chandrashekar, A., El Tinay, A.H., 1999. Effect of preincubation of sorghum flour with enzymes on the digestibility of sorghum gruel. Food Chemistry 66, 339-343.
    • (1999) Food Chemistry , vol.66 , pp. 339-343
    • Elkhalifa, A.E.O.1    Chandrashekar, A.2    El Tinay, A.H.3
  • 39
    • 0035238923 scopus 로고    scopus 로고
    • Effect of malt pre-treatment on phytic acid and in vitro protein digestibility of sorghum flour
    • Elkhalil, E.A.I., El Tinay, A.H., Mohamed, B.E., Elsheikh, E.A.E., 2001. Effect of malt pre-treatment on phytic acid and in vitro protein digestibility of sorghum flour. Food Chemistry 72, 29-32.
    • (2001) Food Chemistry , vol.72 , pp. 29-32
    • Elkhalil, E.A.I.1    El Tinay, A.H.2    Mohamed, B.E.3    Elsheikh, E.A.E.4
  • 40
    • 0000952749 scopus 로고    scopus 로고
    • Condensed tannins are only partially responsible for variations in nutrient digestibilities of sorghum grain cultivars
    • Elkin, R.G., Freed, M.B., Hamaker, B.R., Zhang, Y., Parsons, C.M., 1996. Condensed tannins are only partially responsible for variations in nutrient digestibilities of sorghum grain cultivars. Journal of Agricultural and Food Chemistry 44, 848-853.
    • (1996) Journal of Agricultural and Food Chemistry , vol.44 , pp. 848-853
    • Elkin, R.G.1    Freed, M.B.2    Hamaker, B.R.3    Zhang, Y.4    Parsons, C.M.5
  • 41
    • 0033044830 scopus 로고    scopus 로고
    • Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars
    • Elmaki, H.B., Babikar, E.E., El Tinay, A.H., 1999. Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars. Food Chemistry 64, 331-336.
    • (1999) Food Chemistry , vol.64 , pp. 331-336
    • Elmaki, H.B.1    Babikar, E.E.2    El Tinay, A.H.3
  • 42
    • 0033990320 scopus 로고    scopus 로고
    • Effect of cooking on anti-nutritional factors and in vitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes
    • Elsheikh, E.A.E., Fadul, I.A., El Tinay, A.H., 2000. Effect of cooking on anti-nutritional factors and in vitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes. Food Chemistry 68, 211-212.
    • (2000) Food Chemistry , vol.68 , pp. 211-212
    • Elsheikh, E.A.E.1    Fadul, I.A.2    El Tinay, A.H.3
  • 43
    • 0001216335 scopus 로고
    • An intramolecular linkage involving isodityrosine in extensin
    • Epstein, L., Lamport, D.T.A., 1984. An intramolecular linkage involving isodityrosine in extensin. Phytochemistry 23, 1241-1246.
    • (1984) Phytochemistry , vol.23 , pp. 1241-1246
    • Epstein, L.1    Lamport, D.T.A.2
  • 44
    • 0024487515 scopus 로고
    • Protein reactions during food processing and storage - Their relevance to human nutrition
    • Somogyi, J.C., Müller, H.R. (Eds.), Karger, Basel, Switzerland
    • Erbersdobler, H.F., 1989. Protein reactions during food processing and storage - their relevance to human nutrition. In: Somogyi, J.C., Müller, H.R. (Eds.), Nutritional Impact of Food Processing, Karger, Basel, Switzerland, pp. 140-155.
    • (1989) Nutritional Impact of Food Processing , pp. 140-155
    • Erbersdobler, H.F.1
  • 45
    • 0001034120 scopus 로고
    • Separation of alcohol-soluble proteins (zeins) from maize into three fractions by differential solubility
    • Esen, A., 1986. Separation of alcohol-soluble proteins (zeins) from maize into three fractions by differential solubility. Plant Physiology 80, 623-627.
    • (1986) Plant Physiology , vol.80 , pp. 623-627
    • Esen, A.1
  • 46
    • 0000587863 scopus 로고
    • A proposed nomenclature for the alcohol-soluble proteins (zeins) of maize (Zea mays L.)
    • Esen, A., 1987. A proposed nomenclature for the alcohol-soluble proteins (zeins) of maize (Zea mays L.). Journal of Cereal Science 5, 117-128.
    • (1987) Journal of Cereal Science , vol.5 , pp. 117-128
    • Esen, A.1
  • 47
    • 84985264978 scopus 로고
    • Effect of extrusion cooking on in vitro protein digestibility of sorghum
    • Fapojuwo, O.O., Maga, J.A., Jansen, G.R., 1987. Effect of extrusion cooking on in vitro protein digestibility of sorghum. Journal of Food Science 52, 218-219.
    • (1987) Journal of Food Science , vol.52 , pp. 218-219
    • Fapojuwo, O.O.1    Maga, J.A.2    Jansen, G.R.3
  • 48
    • 0002649693 scopus 로고
    • Effects of processing on proteins: An overview
    • Phillips, R.D., Finley, J.W. (Eds.), Marcel Dekker, New York
    • Finley, J.W., 1989. Effects of processing on proteins: an overview. In: Phillips, R.D., Finley, J.W. (Eds.), Protein Quality and the Effects of Processing, Marcel Dekker, New York, pp. 1-7.
    • (1989) Protein Quality and the Effects of Processing , pp. 1-7
    • Finley, J.W.1
  • 49
    • 84985275155 scopus 로고
    • Relationship between in vitro digestibility of casein and its content of lysinoalanine and D-amino acids
    • see also page 134
    • Friedman, M., Zahnley, J.C., Masters, P.M., 1981. Relationship between in vitro digestibility of casein and its content of lysinoalanine and D-amino acids. Journal of Food Science 46, 127-131.see also page 134.
    • (1981) Journal of Food Science , vol.46 , pp. 127-131
    • Friedman, M.1    Zahnley, J.C.2    Masters, P.M.3
  • 50
    • 0020483177 scopus 로고
    • Isodityrosine, a new cross-linking amino acid from plant cell-wall glycoprotein
    • Fry, S.C., 1982. Isodityrosine, a new cross-linking amino acid from plant cell-wall glycoprotein. Biochemical Journal 204, 449-455.
    • (1982) Biochemical Journal , vol.204 , pp. 449-455
    • Fry, S.C.1
  • 53
    • 0000371766 scopus 로고
    • Endosperm cell wall modification in sorghum grain during germination
    • Glennie, C.W., 1984. Endosperm cell wall modification in sorghum grain during germination. Cereal Chemistry 61, 285-289.
    • (1984) Cereal Chemistry , vol.61 , pp. 285-289
    • Glennie, C.W.1
  • 54
    • 0012591747 scopus 로고
    • The ultrastructure of germinating barley seeds. II. Breakdown of starch granules and cell walls of the endosperm in three barley varieties
    • Gram, N.H., 1982. The ultrastructure of germinating barley seeds. II. Breakdown of starch granules and cell walls of the endosperm in three barley varieties. Carlsberg Research Communications 47, 173-185.
    • (1982) Carlsberg Research Communications , vol.47 , pp. 173-185
    • Gram, N.H.1
  • 58
    • 0000416350 scopus 로고
    • Effect of disulphide bond-containing protein on rice starch gelatinisation and pasting
    • Hamaker, B.R., Griffin, V.K., 1993. Effect of disulphide bond-containing protein on rice starch gelatinisation and pasting. Cereal Chemistry 70, 377-380.
    • (1993) Cereal Chemistry , vol.70 , pp. 377-380
    • Hamaker, B.R.1    Griffin, V.K.2
  • 61
    • 0000236343 scopus 로고
    • Effect of extrusion on sorghum kafirin solubility
    • Hamaker, B.R., Mertz, E.T., Axtell, J.D., 1994. Effect of extrusion on sorghum kafirin solubility. Cereal Chemistry 71, 515-517.
    • (1994) Cereal Chemistry , vol.71 , pp. 515-517
    • Hamaker, B.R.1    Mertz, E.T.2    Axtell, J.D.3
  • 62
    • 0016505770 scopus 로고
    • Racemization of amino acid residues in proteins and poly (L-amino acids) during roasting
    • Hayase, F., Kato, H., Fujimaki, M., 1975. Racemization of amino acid residues in proteins and poly (L-amino acids) during roasting. Journal of Agricultural and Food Chemistry 23, 491-494.
    • (1975) Journal of Agricultural and Food Chemistry , vol.23 , pp. 491-494
    • Hayase, F.1    Kato, H.2    Fujimaki, M.3
  • 63
    • 0034959413 scopus 로고    scopus 로고
    • Genetic analysis of kafirins and their phenotypic correlations with feed quality traits, in vitro digestibility and seed weight in grain sorghum
    • Hicks, C., Bean, S.R., Lookhart, G.L., Pedersen, J.F., Kofoid, K.D., Tuinstra, M.R., 2001. Genetic analysis of kafirins and their phenotypic correlations with feed quality traits, in vitro digestibility and seed weight in grain sorghum. Cereal Chemistry 78, 412-416.
    • (2001) Cereal Chemistry , vol.78 , pp. 412-416
    • Hicks, C.1    Bean, S.R.2    Lookhart, G.L.3    Pedersen, J.F.4    Kofoid, K.D.5    Tuinstra, M.R.6
  • 64
    • 0000215805 scopus 로고    scopus 로고
    • Counting integral numbers of residues by chemical modification
    • Creighton, T.E., (Ed.), Oxford University Press, Oxford
    • Hollecker, M., 1997. Counting integral numbers of residues by chemical modification. In: Creighton, T.E., (Ed.), Protein Structure: A Practical Approach, Oxford University Press, Oxford, pp. 151-164.
    • (1997) Protein Structure: A Practical Approach , pp. 151-164
    • Hollecker, M.1
  • 65
    • 0002559965 scopus 로고
    • Hydroxyproline-rich glycoproteins in cell walls of pericarp from maize
    • Hood, E.E., Hood, K.R., Fritz, S.E., 1991. Hydroxyproline-rich glycoproteins in cell walls of pericarp from maize. Plant Science 79, 13-22.
    • (1991) Plant Science , vol.79 , pp. 13-22
    • Hood, E.E.1    Hood, K.R.2    Fritz, S.E.3
  • 66
    • 0343777339 scopus 로고    scopus 로고
    • Glucuronoarabinoxylans from maize kernel cell walls are more complex than those from sorghum kernel cell walls
    • Huisman, M.M.H., Schols, H.A., Voragen, A.G.J., 2000. Glucuronoarabinoxylans from maize kernel cell walls are more complex than those from sorghum kernel cell walls. Carbohydrate Polymers 43, 269-279.
    • (2000) Carbohydrate Polymers , vol.43 , pp. 269-279
    • Huisman, M.M.H.1    Schols, H.A.2    Voragen, A.G.J.3
  • 68
    • 0004267651 scopus 로고    scopus 로고
    • ICRISAT/FAO, Patancheru, India/Rome, Italy
    • International Crops Research Institute for the Semi-Arid Tropics, 1996. The World Sorghum and Millet Economies: Facts, Trends and Outlook, ICRISAT/FAO, Patancheru, India/Rome, Italy, pp. 1-2.
    • (1996) The World Sorghum and Millet Economies: Facts, Trends and Outlook , pp. 1-2
  • 70
    • 0015643366 scopus 로고
    • Relationship between tannin levels, rat growth and distribution of proteins in sorghum
    • Jambunathan, R., Mertz, E.T., 1973. Relationship between tannin levels, rat growth and distribution of proteins in sorghum. Journal of Agricultural and Food Chemistry 21, 692-696.
    • (1973) Journal of Agricultural and Food Chemistry , vol.21 , pp. 692-696
    • Jambunathan, R.1    Mertz, E.T.2
  • 73
    • 0002161307 scopus 로고
    • Antunutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking
    • Kataria, A., Chauhan, B.M., Punia, D., 1989. Antunutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking. Food Chemistry 32, 9-17.
    • (1989) Food Chemistry , vol.32 , pp. 9-17
    • Kataria, A.1    Chauhan, B.M.2    Punia, D.3
  • 74
    • 84985287200 scopus 로고
    • Nutritional improvement of sorghum by fermentation
    • Kazanas, N., Fields, M.L., 1981. Nutritional improvement of sorghum by fermentation. Journal of Food Science 46, 819-821.
    • (1981) Journal of Food Science , vol.46 , pp. 819-821
    • Kazanas, N.1    Fields, M.L.2
  • 75
    • 84986793932 scopus 로고
    • Effect of natural fermentation on phytate and polyphenolic content and in vitro digestibility of starch and protein of pearl millet (Pennisetum typhoideum)
    • Kheterpaul, N., Chauhan, B.M., 1991. Effect of natural fermentation on phytate and polyphenolic content and in vitro digestibility of starch and protein of pearl millet (Pennisetum typhoideum). Journal of the Science of Food and Agriculture 55, 189-195.
    • (1991) Journal of the Science of Food and Agriculture , vol.55 , pp. 189-195
    • Kheterpaul, N.1    Chauhan, B.M.2
  • 76
    • 0000208482 scopus 로고
    • Purification and partial characterisation of a hydroxyproline-rich glycoprotein in a graminaceous monocot, Zea mays
    • Kieliszewski, M., Lamport, D.T.A., 1987. Purification and partial characterisation of a hydroxyproline-rich glycoprotein in a graminaceous monocot, Zea mays. Plant Physiology 85, 823-827.
    • (1987) Plant Physiology , vol.85 , pp. 823-827
    • Kieliszewski, M.1    Lamport, D.T.A.2
  • 77
  • 78
    • 0000900766 scopus 로고
    • Nutritional properties of sorghum and the millets
    • Dendy, D.A.V., (Ed.), American Association of Cereal Chemists, St Paul, MN
    • Klopfenstein, C.F., Hoseney, R.C., 1995. Nutritional properties of sorghum and the millets. In: Dendy, D.A.V., (Ed.), Sorghum and Millets: Chemistry and Technology, American Association of Cereal Chemists, St Paul, MN, pp. 125-168.
    • (1995) Sorghum and Millets: Chemistry and Technology , pp. 125-168
    • Klopfenstein, C.F.1    Hoseney, R.C.2
  • 79
    • 84987341282 scopus 로고
    • Effect of phytate and partially hydrolysed phytate on in vitro protein digestibility
    • Knuckles, B.E., Kuzmicky, D.D., Betschart, A.A., 1985. Effect of phytate and partially hydrolysed phytate on in vitro protein digestibility. Journal of Food Science 50, 1080-1082.
    • (1985) Journal of Food Science , vol.50 , pp. 1080-1082
    • Knuckles, B.E.1    Kuzmicky, D.D.2    Betschart, A.A.3
  • 80
    • 0000463479 scopus 로고
    • Infrared spectroscopy and optical rotatory dispersion of zein, wheat gluten and gliadin
    • Kretschmer, C.B., 1957. Infrared spectroscopy and optical rotatory dispersion of zein, wheat gluten and gliadin. Journal of Physical Chemistry 61, 1627-1631.
    • (1957) Journal of Physical Chemistry , vol.61 , pp. 1627-1631
    • Kretschmer, C.B.1
  • 81
    • 0000126532 scopus 로고
    • Effects of phytic acid on protein digestibility (in vitro) and HCl-exctractability of minerals in pearl millet sprouts
    • Kumar, A., Chauhan, B.M., 1993. Effects of phytic acid on protein digestibility (in vitro) and HCl-exctractability of minerals in pearl millet sprouts. Cereal Chemistry 70, 504-506.
    • (1993) Cereal Chemistry , vol.70 , pp. 504-506
    • Kumar, A.1    Chauhan, B.M.2
  • 82
    • 0019088130 scopus 로고
    • Distribution and amino acid composition of protein groups located in different histological parts of maize grain
    • Landry, J., Moureaux, T., 1980. Distribution and amino acid composition of protein groups located in different histological parts of maize grain. Journal of Agricultural and Food Chemistry 28, 1186-1191.
    • (1980) Journal of Agricultural and Food Chemistry , vol.28 , pp. 1186-1191
    • Landry, J.1    Moureaux, T.2
  • 83
    • 0002057478 scopus 로고
    • Structure of maize protein bodies and immunocytochemical localisation of zeins
    • Lending, C.R., Kriz, A.L., Larkins, B.A., Bracker, C.E., 1988. Structure of maize protein bodies and immunocytochemical localisation of zeins. Protoplasma 143, 51-62.
    • (1988) Protoplasma , vol.143 , pp. 51-62
    • Lending, C.R.1    Kriz, A.L.2    Larkins, B.A.3    Bracker, C.E.4
  • 86
    • 0019837751 scopus 로고
    • Protein quality and digestibility of sorghum in pre-school children: Balance studies and plasma free amino acids
    • Maclean, W.C., De Romana, G.L., Placko, R.P., Graham, G.G., 1981. Protein quality and digestibility of sorghum in pre-school children: Balance studies and plasma free amino acids. Journal of Nutrition 111, 1928-1936.
    • (1981) Journal of Nutrition , vol.111 , pp. 1928-1936
    • Maclean, W.C.1    De Romana, G.L.2    Placko, R.P.3    Graham, G.G.4
  • 87
    • 0021064759 scopus 로고
    • The effect of decortication and extrusion on the digestibility of sorghum by preschool children
    • Maclean, W.C., De Romana, G.L., Gastanaduy, A., Graham, G.G., 1983. The effect of decortication and extrusion on the digestibility of sorghum by preschool children. Journal of Nutrition 113, 2171-2177.
    • (1983) Journal of Nutrition , vol.113 , pp. 2171-2177
    • Maclean, W.C.1    De Romana, G.L.2    Gastanaduy, A.3    Graham, G.G.4
  • 88
    • 0031946916 scopus 로고    scopus 로고
    • Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars
    • Mahgoub, S.E.O., Elhag, S.A., 1998. Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars. Food Chemistry 61, 77-80.
    • (1998) Food Chemistry , vol.61 , pp. 77-80
    • Mahgoub, S.E.O.1    Elhag, S.A.2
  • 89
    • 0014952199 scopus 로고
    • Determination of D- and L-amino acid residues in peptides. Use of tritiated hydrochloric acid to correct for racemization during acid hydrolysis
    • Manning, J.M., 1970. Determination of D- and L-amino acid residues in peptides. Use of tritiated hydrochloric acid to correct for racemization during acid hydrolysis. Journal of the American Chemical Society 92, 7449-7454.
    • (1970) Journal of the American Chemical Society , vol.92 , pp. 7449-7454
    • Manning, J.M.1
  • 90
    • 0001718021 scopus 로고
    • Effect of local food processing on phytate levels in cassava, cocoyam, sorghum, rice, cowpea and soybean
    • Marfo, E.K., Simpson, B.K., Idowu, J.S., Oke, O.L., 1990. Effect of local food processing on phytate levels in cassava, cocoyam, sorghum, rice, cowpea and soybean. Journal of Agricultural and Food Chemistry 38, 1580-1585.
    • (1990) Journal of Agricultural and Food Chemistry , vol.38 , pp. 1580-1585
    • Marfo, E.K.1    Simpson, B.K.2    Idowu, J.S.3    Oke, O.L.4
  • 93
    • 0010627578 scopus 로고
    • The development of protein bodies in the storage tissues of seeds: Subcellular separations of homogenates of barley, maize and wheat endosperms and of pea cotyledons
    • Miflin, B.J., Burgess, S.R., Shewry, P.R., 1981. The development of protein bodies in the storage tissues of seeds: subcellular separations of homogenates of barley, maize and wheat endosperms and of pea cotyledons. Journal of Experimental Botany 32, 199-219.
    • (1981) Journal of Experimental Botany , vol.32 , pp. 199-219
    • Miflin, B.J.1    Burgess, S.R.2    Shewry, P.R.3
  • 94
    • 0000933296 scopus 로고
    • Traditional uses of sorghum and millets
    • Dendy, D.A.V., (Ed.), American Association of Cereal Chemists, St Paul, MN
    • Murty, D.S., Kumar, K.A., 1995. Traditional uses of sorghum and millets. In: Dendy, D.A.V., (Ed.), Sorghum and Millets: Chemistry and Technology, American Association of Cereal Chemists, St Paul, MN, pp. 185-221.
    • (1995) Sorghum and Millets: Chemistry and Technology , pp. 185-221
    • Murty, D.S.1    Kumar, K.A.2
  • 95
    • 0002884203 scopus 로고
    • In vitro protein digestibility of developing and mature sorghum grain in relation to α-,β- and γ-kafirin disulphide crosslinking
    • Oria, M.P., Hamaker, B.R., Shull, J.M., 1995a. In vitro protein digestibility of developing and mature sorghum grain in relation to α-,β- and γ-kafirin disulphide crosslinking. Journal of Cereal Science 22, 85-93.
    • (1995) Journal of Cereal Science , vol.22 , pp. 85-93
    • Oria, M.P.1    Hamaker, B.R.2    Shull, J.M.3
  • 99
    • 0002937432 scopus 로고
    • Distribution and electrophoretic properties of alcohol-soluble proteins in normal and high-lysine sorghums
    • Paulis, J.W., Wall, J.S., 1979. Distribution and electrophoretic properties of alcohol-soluble proteins in normal and high-lysine sorghums. Cereal Chemistry 56, 20-23.
    • (1979) Cereal Chemistry , vol.56 , pp. 20-23
    • Paulis, J.W.1    Wall, J.S.2
  • 100
    • 0022423191 scopus 로고
    • Nucleic acid (cDNA) and amino acid sequences of the maize endosperm protein glutelin-2
    • Prat, S., Cortadas, J., Puigdomènech, P., Palau, J., 1985. Nucleic acid (cDNA) and amino acid sequences of the maize endosperm protein glutelin-2. Nucleic Acids Research 13, 1493-1540.
    • (1985) Nucleic Acids Research , vol.13 , pp. 1493-1540
    • Prat, S.1    Cortadas, J.2    Puigdomènech, P.3    Palau, J.4
  • 101
    • 0023072257 scopus 로고
    • Multiple variability in the sequence of a family of maize endosperm proteins
    • Prat, S., Pérez-Grau, L., Puigdomènech, P., 1987. Multiple variability in the sequence of a family of maize endosperm proteins. Gene 52, 41-49.
    • (1987) Gene , vol.52 , pp. 41-49
    • Prat, S.1    Pérez-Grau, L.2    Puigdomènech, P.3
  • 102
    • 0033124344 scopus 로고    scopus 로고
    • Influence of microbial phytase on apparent ileal amino acid digestibility of feedstuffs for broilers
    • Ravindran, V., Cabahug, S., Ravindran, G., Bryden, W.L., 1999. Influence of microbial phytase on apparent ileal amino acid digestibility of feedstuffs for broilers. Poultry Science 78, 699-706.
    • (1999) Poultry Science , vol.78 , pp. 699-706
    • Ravindran, V.1    Cabahug, S.2    Ravindran, G.3    Bryden, W.L.4
  • 104
    • 0003271151 scopus 로고
    • Characterisation of poorly digested protein of cooked rice protein bodies
    • Resurreccion, A.P., Li, X., Okita, T.W., Juliano, B.O., 1993. Characterisation of poorly digested protein of cooked rice protein bodies. Cereal Chemistry 70, 101-104.
    • (1993) Cereal Chemistry , vol.70 , pp. 101-104
    • Resurreccion, A.P.1    Li, X.2    Okita, T.W.3    Juliano, B.O.4
  • 105
    • 0004707741 scopus 로고
    • Effects of cooking and treatment with sodium bisulfite on in vitro protein digestibility and microstructure of sorghum flour
    • Rom, D.L., Shull, J.M., Chandrashekar, A., Kirleis, A.W., 1992. Effects of cooking and treatment with sodium bisulfite on in vitro protein digestibility and microstructure of sorghum flour. Cereal Chemistry 69, 178-181.
    • (1992) Cereal Chemistry , vol.69 , pp. 178-181
    • Rom, D.L.1    Shull, J.M.2    Chandrashekar, A.3    Kirleis, A.W.4
  • 106
    • 0022818027 scopus 로고
    • Factors affecting starch digestibility with special emphasis on sorghum and corn
    • Rooney, L.W., Pflugfelder, R.L., 1986. Factors affecting starch digestibility with special emphasis on sorghum and corn. Journal of Animal Science 63, 1607-1623.
    • (1986) Journal of Animal Science , vol.63 , pp. 1607-1623
    • Rooney, L.W.1    Pflugfelder, R.L.2
  • 107
    • 0005783824 scopus 로고
    • Studies on the nutritional value of sorghum grains with varying tannin content for chicks1. Growth studies
    • Rostagno, H.S., Featherston, W.R., Rogler, J.C., 1973. Studies on the nutritional value of sorghum grains with varying tannin content for chicks1. Growth studies. Poultry Science 52, 765-772.
    • (1973) Poultry Science , vol.52 , pp. 765-772
    • Rostagno, H.S.1    Featherston, W.R.2    Rogler, J.C.3
  • 108
    • 0001790169 scopus 로고
    • Phytic acid: Properties and determination
    • Macrae, R., Robinson, R.K., Sadler, M.J. (Eds.), Food Technology and Nutrition, Academic Press, London
    • Ryden, P., Selvendran, R.R., 1993. Phytic acid: properties and determination. In: Macrae, R., Robinson, R.K., Sadler, M.J. (Eds.), Encyclopaedia of Food Science, Food Technology and Nutrition, Academic Press, London, pp. 3582-3587.
    • (1993) Encyclopaedia of Food Science , pp. 3582-3587
    • Ryden, P.1    Selvendran, R.R.2
  • 109
    • 0030990950 scopus 로고    scopus 로고
    • Effects of sodium chloride, phytate and tannin on in vitro proteolysis of phaseolin
    • Sathe, S.K., Sze-tao, K.W.C., 1997. Effects of sodium chloride, phytate and tannin on in vitro proteolysis of phaseolin. Food Chemistry 59, 253-259.
    • (1997) Food Chemistry , vol.59 , pp. 253-259
    • Sathe, S.K.1    Sze-tao, K.W.C.2
  • 111
    • 0039581053 scopus 로고
    • Sorghum protein ultrastructure as it relates to composition
    • Seckinger, H.L., Wolf, M.J., 1973. Sorghum protein ultrastructure as it relates to composition. Cereal Chemistry 50, 455-465.
    • (1973) Cereal Chemistry , vol.50 , pp. 455-465
    • Seckinger, H.L.1    Wolf, M.J.2
  • 112
    • 0001865659 scopus 로고
    • Structure and chemistry of sorghum and millets
    • Dendy, D.A.V., (Ed.), American Association of Cereal Chemists, St Paul, MN
    • Serna-Saldivar, S., Rooney, L.W., 1995. Structure and chemistry of sorghum and millets. In: Dendy, D.A.V., (Ed.), Structure and Chemistry of Sorghum and Millets, American Association of Cereal Chemists, St Paul, MN, pp. 69-124.
    • (1995) Structure and Chemistry of Sorghum and Millets , pp. 69-124
    • Serna-Saldivar, S.1    Rooney, L.W.2
  • 113
  • 114
    • 0002961850 scopus 로고
    • Development of sorghum (Sorghum bicolor (L.) Moench) endosperm in varieties of varying hardness
    • Shull, J.M., Chandrashekar, A., Kirleis, A.W., Ejeta, G., 1990. Development of sorghum (Sorghum bicolor (L.) Moench) endosperm in varieties of varying hardness. Food Structure 9, 253-267.
    • (1990) Food Structure , vol.9 , pp. 253-267
    • Shull, J.M.1    Chandrashekar, A.2    Kirleis, A.W.3    Ejeta, G.4
  • 115
    • 0002460702 scopus 로고
    • Proposed nomenclature for the alcohol-soluble proteins (kafirins) of Sorghum bicolor (L. Moench) based on molecular weight, solubility and structure
    • Shull, J.M., Watterson, J.J., Kirleis, A.W., 1991. Proposed nomenclature for the alcohol-soluble proteins (kafirins) of Sorghum bicolor (L. Moench) based on molecular weight, solubility and structure. Journal of Agricultural and Food Chemistry 39, 83-87.
    • (1991) Journal of Agricultural and Food Chemistry , vol.39 , pp. 83-87
    • Shull, J.M.1    Watterson, J.J.2    Kirleis, A.W.3
  • 116
    • 0001778638 scopus 로고
    • Purification and immunocytochemical localisation of kafirins in Sorghum bicolor (L. Moench) endosperm
    • Shull, J.M., Watterson, J.J., Kirleis, A.W., 1992. Purification and immunocytochemical localisation of kafirins in Sorghum bicolor (L. Moench) endosperm. Protoplasma 171, 64-74.
    • (1992) Protoplasma , vol.171 , pp. 64-74
    • Shull, J.M.1    Watterson, J.J.2    Kirleis, A.W.3
  • 117
    • 0036111490 scopus 로고    scopus 로고
    • Alleviation of the adverse effect of cooking on sorghum protein digestibility through fermentation in traditional African porridges
    • Taylor, J., Taylor, J.R.N., 2002. Alleviation of the adverse effect of cooking on sorghum protein digestibility through fermentation in traditional African porridges. International Journal of Food Science and Technology 37, 129-137.
    • (2002) International Journal of Food Science and Technology , vol.37 , pp. 129-137
    • Taylor, J.1    Taylor, J.R.N.2
  • 118
    • 0039848862 scopus 로고
    • Protein body formation in the starchy endosperm of developing Sorghum bicolor (L.) Moench seeds
    • Taylor, J.R.N., Schüssler, L., Liebenberg, N.v.d.W., 1985a. Protein body formation in the starchy endosperm of developing Sorghum bicolor (L.) Moench seeds. South African Journal of Botany 51, S3-40.
    • (1985) South African Journal of Botany , vol.51
    • Taylor, J.R.N.1    Schüssler, L.2    Liebenberg, N.V.D.W.3
  • 123
    • 0032189198 scopus 로고    scopus 로고
    • Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis
    • Vijayakumari, K., Siddhuraju, P., Pugalenthi, M., Janardhanan, K., 1998. Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis. Food Chemistry 63, 259-264.
    • (1998) Food Chemistry , vol.63 , pp. 259-264
    • Vijayakumari, K.1    Siddhuraju, P.2    Pugalenthi, M.3    Janardhanan, K.4
  • 124
    • 0038778165 scopus 로고
    • Effect on proteins in sorghum, maize and pearl millet when processed into acidic and basic tô
    • Vivas, N.E., Waniska, R.D., Rooney, L.W., 1992. Effect on proteins in sorghum, maize and pearl millet when processed into acidic and basic tô. Cereal Chemistry 69, 673-676.
    • (1992) Cereal Chemistry , vol.69 , pp. 673-676
    • Vivas, N.E.1    Waniska, R.D.2    Rooney, L.W.3
  • 125
    • 0001340724 scopus 로고
    • Corn and sorghum grain proteins
    • Pomeranz, Y., (Ed.), American Association of Cereal Chemists, St Paul, MN
    • Wall, J.S., Paulis, J.W., 1978. Corn and sorghum grain proteins. In: Pomeranz, Y., (Ed.), Advances in Cereal Science and Technology, Volume II, American Association of Cereal Chemists, St Paul, MN, pp. 135-219.
    • (1978) Advances in Cereal Science and Technology , vol.2 , pp. 135-219
    • Wall, J.S.1    Paulis, J.W.2
  • 126
    • 0006915436 scopus 로고
    • Primary structure of a proline-rich zein and its cDNA
    • Wang, S-Z., Esen, A., 1986. Primary structure of a proline-rich zein and its cDNA. Plant Physiology 81, 70-74.
    • (1986) Plant Physiology , vol.81 , pp. 70-74
    • Wang, S.-Z.1    Esen, A.2
  • 127
    • 0002471546 scopus 로고
    • Structure and composition
    • Watson, S.A., Ramstad, P.E. (Eds.), American Association of Cereal Chemists, St Paul, MN
    • Watson, S.A., 1987. Structure and composition. In: Watson, S.A., Ramstad, P.E. (Eds.), Corn: Chemistry and Technology, American Association of Cereal Chemists, St Paul, MN, pp. 53-82.
    • (1987) Corn: Chemistry and Technology , pp. 53-82
    • Watson, S.A.1
  • 128
    • 0031664235 scopus 로고    scopus 로고
    • Discovery of sorghum germ plasm with high uncooked and cooked in vitro protein digestibilities
    • Weaver, C.A., Hamaker, B.R., Axtell, J.D., 1998. Discovery of sorghum germ plasm with high uncooked and cooked in vitro protein digestibilities. Cereal Chemistry 75, 665-670.
    • (1998) Cereal Chemistry , vol.75 , pp. 665-670
    • Weaver, C.A.1    Hamaker, B.R.2    Axtell, J.D.3
  • 129
    • 0034764976 scopus 로고    scopus 로고
    • Genomics analysis of genes expressed in maize endosperm identifies novel seed proteins and clarifies patterns of zein gene expression
    • Woo, Y.M., Hu, D.W., Larkins, B.A., Jung, R., 2001. Genomics analysis of genes expressed in maize endosperm identifies novel seed proteins and clarifies patterns of zein gene expression. Plant Cell 13, 2297-2317.
    • (2001) Plant Cell , vol.13 , pp. 2297-2317
    • Woo, Y.M.1    Hu, D.W.2    Larkins, B.A.3    Jung, R.4
  • 130
    • 0031695662 scopus 로고    scopus 로고
    • Low α-amylase starch digestibility of cooked sorghum flours and the effect of protein
    • Zhang, G., Hamaker, B.R., 1998. Low α-amylase starch digestibility of cooked sorghum flours and the effect of protein. Cereal Chemistry 75, 710-713.
    • (1998) Cereal Chemistry , vol.75 , pp. 710-713
    • Zhang, G.1    Hamaker, B.R.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.