Effect of emulsifiers on complexation and functional properties of oxidized white sorghum (Sorghum bicolor) starch

2013 ◽  
Vol 57 (1) ◽  
pp. 107-114 ◽  
Author(s):  
Tahira Mohsin Ali ◽  
Abid Hasnain
Keyword(s):  
Sorghum Bicolor ◽  
Functional Properties

Effects of microwave heat treatment on fungal growth, functional properties, total phenolic content, and antioxidant activity of sorghum (Sorghum bicolor L.) grain

2021 ◽  
pp. 128979
Author(s):  
Salah A. Almaiman ◽  
Nawal A. Albadr ◽  
Sarah Alsulaim ◽  
Haya F. Alhuthayli ◽  
Magdi A. Osman ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Sorghum Bicolor ◽  
Functional Properties ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Fungal Growth ◽  
Total Phenolic ◽  
Microwave Heat ◽  
Sorghum Bicolor L

scholarly journals Propriedades funcionais da semente do sorgo (Sorghum bicolor (L.) Moench) in natura e germinado

2016 ◽  
Vol 11 (1) ◽  
pp. 07
Author(s):  
D. D. F. Leite ◽  
M. T. Cavalcanti ◽  
A. S. Silva ◽  
M. C. Gonçalves ◽  
M. C. B. M. Almeida
Keyword(s):  
Sorghum Bicolor ◽  
Functional Properties ◽  
Food Systems ◽  
Starch Content ◽  
Food Products ◽  
Gelling Agent ◽  
Food Ingredient ◽  
Good Ability ◽  
Before And After ◽  
Germinated Seeds

<p>A utilização de sementes germinadas na elaboração de produtos alimentícios com boa qualidade nutricional é uma possibilidade e o sorgo pode se apresentar como alternativa ao consumo dos cereais convencionais. O objetivo deste estudo foi de observar as alterações nos parâmetros físico-químicos da semente de sorgo antes e após o processo de germinação, assim como avaliar as propriedades funcionais indicando suas possíveis utilizações como ingrediente alimentar. As sementes germinadas apresentaram um aumento no teor proteico, passando de 4,32 para 7,20%, além da diminuição no teor de amido e consequente aumento no teor de açúcares redutores. A partir das propriedades funcionais avaliadas, a semente de sorgo germinada apresentou uma boa capacidade de absorção de óleo, podendo ser utilizado como ingrediente para auxiliar na textura e suculência de produtos. A germinação garantiu boa capacidade de formação de espuma e sua estabilidade, podendo ser utilizado como ingrediente em produtos alimentícios de fermentação, como bolos e biscoitos, além de bom agente de formação de gel podendo ser útil em sistemas alimentícios como pudim e lanches, que requerem espessamento e gelificação.</p><p align="center"><strong><em>Properties of sorghum seed Functional (</em></strong><em>Sorghum bicolor<strong> (L.) </strong></em><strong><em>Moench) in natura and germinated</em></strong></p><pre><strong>Abstract: </strong>The use of germinated seeds in the preparation of food products with good nutritional quality is a possibility and sorghum can be presented as an alternative to the consumption of conventional cereals. The objective of this study was to observe the changes in physical and chemical parameters of sorghum seed before and after the germination process, and assess the functional properties indicating their possible use as a food ingredient. Germinated seeds showed an increase in protein content, from 4.32 to 7.20% in addition to the decrease in the starch content and the consequent increase in reducing sugars. From the functional properties evaluated, the germinated sorghum seeds showed a good ability to absorb oil and can be used as an ingredient to aid in texture and juiciness products. Germination ensured good foaming ability and stability, can be used as an ingredient in food products of fermentation, such as cakes and cookies, and good gelling agent may be useful in food systems such as pudding and snacks, which require thickening and gelation.</pre>

scholarly journals Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

2016 ◽  
Vol 10 (8) ◽  
pp. 112-121 ◽  
Author(s):  
A Usman Mohammed ◽  
K Bolade Mathew ◽  
James Samaila
Keyword(s):  
Glycine Max ◽  
Sorghum Bicolor ◽  
Functional Properties ◽  
Weaning Food ◽  
Sorghum Bicolor L

scholarly journals Effect of gamma radiation on storability and functional properties of sorghum grains (Sorghum bicolor L.)

2018 ◽  
Vol 6 (7) ◽  
pp. 1933-1939 ◽  
Author(s):  
Manahel Mohammed Ahmed ◽  
Ismat G. Abdalla ◽  
A. M. Salih ◽  
Amro B. Hassan
Keyword(s):  
Gamma Radiation ◽  
Sorghum Bicolor ◽  
Functional Properties ◽  
Sorghum Grains ◽  
Sorghum Bicolor L

scholarly journals COMPARATIVE STUDY OF NUTRITIONAL, FUNCTIONAL AND ANTINUTRITIONAL PROPERTIES OF WHITE SORGHUM BICOLOR (SORGHUM) AND PENNISETUM GLAUCUM (PEARL MILLET)

2020 ◽  
Vol 5 (3) ◽  
pp. 151-158
Author(s):  
OJO Olabimpe Iyabo ◽  
OGUNLADE Ibiyinka ◽  
OLANIPEKUN Abimbola Deola
Keyword(s):  
Moisture Content ◽  
Sorghum Bicolor ◽  
Shelf Life ◽  
Functional Properties ◽  
Pennisetum Glaucum ◽  
Absorption Capacity ◽  
Local Market ◽  
Crude Fibre ◽  
Constant Weight ◽  
University Of Technology

The effects of sprouting on proximate, mineral composition and functional properties of white sorghum bicolor and pennisetum glaucum were evaluated. The sorghum bicolor and pennisetum glaucum kernels obtained from Kings local market in Akure Ondo State, Nigeria and identified in the department of Agronomy Federal University of Technology, Akure were sorted and divided into two portions. The first portion was soaked for 24 hours after which it was spread on trays lined with doth and kept wet by frequent spraying of water each morning and evening for 2 days. The sprouted maize grains were oven dried at 60°C to constant weight and milled into flour. The second portion was processed into flour without sprouting, using the same method. Each of the portions was analyzed for proximate, mineral compositions and functional properties using standard methods. Sprouting of both sorghum bicolor and pennisetum glaucum grains resulted in significant increase (p<0.05) in crude protein, crude fibre, and ash content. The moisture content of sorghum bicolor increases with sprouting while that of pennisetum glaucum decreases. This decrease in the moisture content of pennisetum glaucum with sprouting implies an increase shelf life. Increase in solubility, water absorption and oil absorption capacity observed with sprouting in both sample helps in increasing the palability of the food The results showed that the sprouting process improved the nutrient composition and enhanced the functional properties of both sorghum bicolor and pennisetum glaucum with the pennisetum glaucum being found to be slightly better in terms of shelf life.

scholarly journals Effect of Annealing on Morphological and Functional Properties of Pakistani White Sorghum (Sorghum bicolor) Starch

2016 ◽  
Vol 12 ◽  
pp. 358-364 ◽  
Author(s):  
Tahira Ali ◽  
◽  
Abid Hasnain
Keyword(s):  
Sorghum Bicolor ◽  
Functional Properties

Quaternary structure of Limulus polyphemus hemocyanin

1978 ◽  
Vol 36 (2) ◽  
pp. 176-177
Author(s):  
T. Wichertjes ◽  
E.J. Kwak ◽  
E.F.J. Van Bruggen
Keyword(s):  
Electron Microscopy ◽  
Functional Properties ◽  
Horseshoe Crab ◽  
Temperature Jump ◽  
Quaternary Structure ◽  
Crystallographic Analysis ◽  
Limulus Polyphemus ◽  
Oxygen Binding ◽  
X Ray ◽  
Intact Molecule

Hemocyanin of the horseshoe crab (Limulus polyphemus) has been studied in nany ways. Recently the structure, dissociation and reassembly was studied using electron microscopy of negatively stained specimens as the method of investigation. Crystallization of the protein proved to be possible and X-ray crystallographic analysis was started. Also fluorescence properties of the hemocyanin after dialysis against Tris-glycine buffer + 0.01 M EDTA pH 8.9 (so called “stripped” hemocyanin) and its fractions II and V were studied, as well as functional properties of the fractions by NMR. Finally the temperature-jump method was used for assaying the oxygen binding of the dissociating molecule and of preparations of isolated subunits. Nevertheless very little is known about the structure of the intact molecule. Schutter et al. suggested that the molecule possibly consists of two halves, combined in a staggered way, the halves themselves consisting of four subunits arranged in a square.

Structural and functional properties of Escherichia coli-derived nucleoplasmin A comparative study of recombinant and natural proteins

2001 ◽  
Vol 268 (6) ◽  
pp. 1739-1748
Author(s):  
Aitor Hierro ◽  
Jesus M. Arizmendi ◽  
Javier De Las Rivas ◽  
M. Angeles Urbaneja ◽  
Adelina Prado ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Comparative Study ◽  
Functional Properties ◽  
Structural And Functional Properties

Functional Properties of Cloned Allergens from Dust Mite, Cockroach, and Cat

2001 ◽  
Vol 13 (4) ◽  
pp. 0162-0169 ◽  
Author(s):  
Anna Pomés ◽  
Alisa Smith ◽  
Christophe Grégoire ◽  
Lisa Vailes ◽  
L. Arruda ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dust Mite
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