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Food applications of oat, sorghum, and triticale protein products
Author(s) -
Cluskey J. E.,
Wu Y. Victor,
Wall J. S.,
Inglett G. E.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671551
Subject(s) - triticale , sorghum , high protein , agronomy , food science , food products , lysine , cereal grain , chemistry , microbiology and biotechnology , biology , biochemistry , amino acid
Oat, sorghum, and triticale protein products offer considerable potential as food supplements. Each has special characteritics applicable to improved food product development. High protein or high lysine lines of these grains have been developed in recent years. Oat, sorghum, and triticale protein fractions have been separated from their grains by wet and dry milling procedures and also by air classification. Recent research is reviewed here concerning production and applications of the protein products.