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Protein Concentrate from Air Classification of Flour and Horny Endosperm from High‐Lysine Sorghum
Author(s) -
WU Y. VICTOR,
STRINGFELLOW ARTHUR C.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb14591.x
Subject(s) - endosperm , sorghum , lysine , chemistry , food science , high protein , botany , biology , biochemistry , agronomy , amino acid
Flour and shorts from a high‐lysine sorghum were finely ground and air classified. The protein contents of the original flour and horny endosperm were 9.9 and 18.6%, respectively, and the protein contents of the combined high‐protein fractions after air classification were 18.6 and 23.6%. These fractions accounted for 18 and 15% of the flour and horny endosperm weights and for 31 and 19% of the total protein. Protein shifts were 39% for flour and 23% for horny endosperm.