Location: Grain Quality and Structure Research
Project Number: 3020-30600-002-040-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: May 26, 2026
End Date: May 25, 2029
Objective:
The objectives of this project are to study the impact of kernel sorting by their chemical composition (protein or starch contents) on processing, functionality, and application quality of sorted sorghum.
1. Continue to improve and evaluate calibration models for protein, starch, and amylose with new wheat and sorghum samples each crop season from collaborators (breeders, farmers, and other stakeholders), which ensures the performance of the models for sorting.
2. Understand the effects of kernel sorting on protein and starch properties, extraction efficiency, yield, and purity during ingredient development.
3. Characterize structure–function relationships of proteins and starches derived from sorted grain fractions, including physicochemical and functional properties.
4. Develop and characterize food products using sorted whole flours and protein or starch-enriched ingredients in food systems.
Approach:
Collaborate with KSU to maintain the performance of SK-NIR models for predicting protein and starch contents of wheat and grain sorghum kernels, to study the impacts of kernel sorting on grain processing, functionality, and application quality.
Kernels of wheat and sorghum will be sorted into compositional classes based on SK-NIR predictions (e.g., high-protein, low-protein, high-starch, low-starch, and combined trait groups). Sorted and unsorted grains will be milled into whole flours, and which will be thoroughly characterized. Protein distribution, accessibility, and protein–matrix interactions will be evaluated using microscopy, sequential extraction, and solubility analysis.
Proteins will be characterized for structural and physicochemical properties, including surface hydrophobicity, sulfhydryl/disulfide content, secondary structure, solubility, and aggregation behavior. Functional properties relevant to food systems (e.g., water/oil holding capacity, emulsification, foaming, and gelation) will also be evaluated.
Sorted whole flour and protein-enriched ingredients will be evaluated in model food systems. For wheat, dough rheology and gluten functionality will be assessed. For sorghum, gluten-free batter and dough systems will be examined. Protein ingredients will also be tested in model applications (e.g., emulsions and fortified systems) to determine performance under minimally processed conditions.