کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8881503 | 1624883 | 2018 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality
ترجمه فارسی عنوان
ارتباط آمینوپکتین و آمینوپکتین بالا با صفات هضم پروتئین بالا در کیفیت سورگوم و
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کلمات کلیدی
WNDIVPDHSDIn vitro protein digestibilityHWEPCA - PCAfree amino nitrogen - آزاد آمینو نیتروژنamylopectin - آمیلوپکتینTem - این استWHD - بلهPrincipal component analysis - تحلیل مولفههای اصلی یا PCASorghum - سورگوم hot water extract - عصاره آب گرمMalting - مالتSEM - مدل معادلات ساختاری / میکروسکوپ الکترونی روبشیScanning electron microscopy - میکروسکوپ الکترونی روبشیTransmission electron microscopy - میکروسکوپ الکترونی عبوریProtein digestibility - هضم پروتئینFAN - پنکه
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
This study determined the relationship between waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum and malting quality with the aim of replacing barley malt in arid, tropical regions. Eight sorghum lines with differing endosperm traits: waxy, heterowaxy, waxy-HD, non-waxy-HD and non-waxy-normal digestibility traits were malted at a laboratory scale and their malt quality and modification during malting were studied. Malt from waxy and heterowaxy sorghum lines generally had improved endosperm modification and starch granule degradation. Only non-waxy-HD and one waxy line malts exhibited clear evidence of endosperm protein degradation. Malt α-amylase activity of the sorghum lines varied more than β-amylase activity but neither were evidently affected by the traits. Malt from waxy lines had improved HWE and FAN. Principal component analysis showed that waxy lines were associated with high HWE, FAN, starch and protein loss. The improved malt quality was probably due to the better starch granule swelling property of amylopectin which could have facilitated hydrolysis by amylases and proteases. This study shows that although β-amylase activity is not affected by the waxy trait, white tan-plant waxy sorghum produces higher quality malt than regular sorghum and has potential as a better partial barley malt replacement for brewing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 79, January 2018, Pages 319-327
Journal: Journal of Cereal Science - Volume 79, January 2018, Pages 319-327
نویسندگان
Abadi G. Mezgebe, Kebede Abegaz, John R.N. Taylor,