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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #345238
Research Project: Impact of the Environment on Sorghum Grain Composition and Quality Traits

Location: Grain Quality and Structure Research

Title: Starch and protein chemistry and functional properties

Author
item Bean, Scott
item ZHU, LIJIA - University Of Idaho
item SMITH, BRENNAN - University Of Idaho
item Wilson, Jeff
item Ioerger, Brian
item Tilley, Michael - Mike

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 1/3/2018
Publication Date: 10/17/2018
Citation: Bean, S.R., Zhu, L., Smith, B.M., Wilson, J.D., Ioerger, B.P., Tilley, M. 2018. Starch and protein chemistry and functional properties. In: J.R.N. Taylor and K. Duodu, editors. Sorghum and Millets: Chemistry and technology. 2nd edition. San Diego, CA: Elsevier. p. 131-170.

Interpretive Summary: Starch and protein are the major constituents of all cereal grains and are an important source of nutrition for humans and animals. Worldwide, sorghum and the millets are basic food staples for millions of people and are important sources of animal feed, and in some cases fuel. The chemical properties of cereal starch and proteins directly impact the functionality, end-use and value of cereals. This chapter reviews the content and composition as well as structure and chemistry of proteins and starch from sorghum and the various millets.

Technical Abstract: Starch and protein are the major constituents of all cereal grains and are an important source of nutrition for humans and animals. Worldwide, sorghum and the millets are basic food staples for millions of people and are important sources of animal feed, and in some cases fuel. The chemical properties of cereal starch and proteins directly impact the functionality, end-use and value of cereals. This chapter reviews the content and composition as well as structure and chemistry of proteins and starch from sorghum and the various millets.