Effect of Micronizing Temperature on the Nutritive Value of Sorghum

Shiau, Shi‐Yen; Yang, Shuxiang

doi:10.1111/j.1365-2621.1982.tb12756.x

Cited by 5 publications

(5 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies on wheat and barley (South and Ross, 1993) showed that protein solubilities were reduced by micronization. Similar results were obtained on sorghum (Shiau and Yang, 1982), soybean (Metussin et al, 1992), and pea and canola (McCurdy, 1992). Micronization reduced trypsin inhibitor activity and hemagglutinin in field bean (Melcion and Valdebouze, 1977) and improved the digestibility of protein in soy milk (Mettusin et al, 1992).…”

Section: Introductionmentioning

confidence: 64%

“…When a heat treatment is applied to albumins and globulins, their structures are altered so that the protein molecules are unfolded and hydrophobic sites are exposed, resulting in reduced solubility (Nakai and Li-Chen, 1989). Shiau and Yang (1982), working on sorghum, reported that micronization reduced protein solubility extracted in 0.5 M NaCl solution to greater extent than those extracted in 2-propanol and MCE or in borate buffer plus NaCl and MCE. Similar results were reported for wheat and barley (South and Ross, 1993).…”

Section: Effect Of Micronization On Moisture Content and Nitrogen Sol...mentioning

confidence: 99%

“…Micronization reduced trypsin inhibitor activity and hemagglutinin in field bean (Melcion and Valdebouze, 1977) and improved the digestibility of protein in soy milk (Mettusin et al, 1992). Animal studies demonstrated improvements in nutritive values of cereal, legume, and oilseed meals after micronization (Shiau and Yang, 1982;Savage and Clark, 1988).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Nitrogen Solubility of Cereals and Legumes Subjected to Micronization

Zheng

Fasina

Sosulski

et al. 1998

J. Agric. Food Chem.

View full text Add to dashboard Cite

Six cereals (wheat, barley, rye, triticale, millet, and wildrice) with moisture contents of 7−13% and six legumes (green pea, yellow pea, lentil, black bean, kidney bean, and pinto bean) with moisture contents of 8−10% were micronized to surface temperatures of 115 and 140 °C, respectively. Compared to nontreated grain/seed, micronized samples showed lower nitrogen solubilities in water at pH 6.0, 0.5 M NaCl, and 70% ethanol, indicating denaturation of albumins and globulins and, to a lesser extent, prolamins for some cereals such as barley and triticale. Results of extracting insoluble nitrogen with 0.5% sodium dodecyl sulfate and 0.6% 2-mercaptoethanol in borate buffer (pH 10) suggested that micronization induced hydrophobic aggregation in legume proteins and both hydrophobic and disulfide bonds in cereals. Increasing grain moisture content and micronization temperature progressively reduced nitrogen solubility in cereals and legumes. Keywords: Nitrogen solubility; protein; micronization; cereals; legumes

show abstract

Section: Introductionmentioning

confidence: 64%

Section: Effect Of Micronization On Moisture Content and Nitrogen Sol...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nitrogen Solubility of Cereals and Legumes Subjected to Micronization

Zheng

Fasina

Sosulski

et al. 1998

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Fractionation has been used to explain the different responses of rats fed high-and low-tannin sorghum (Jambunathan and Mertz, 1973) and to determine which proteins are increased in high-lysine varieties (Jambunathan et al, 1975). It has shown which proteins are affected when sorghum grain is dehulled and micronized (Shiau and Yang, 1982) and which were rendered insoluble in high-tannin cultivare (Daiber and Taylor, 1982). The technique has also been used to investigate the changes in sorghum protein composition during seed development (Johari et al, 1981) and germination (Wu and Wall, 1980;Taylor, 1983).…”

mentioning

confidence: 99%

Fractionation of proteins from low-tannin sorghum grain

Taylor¹,

Schüssler²,

Walt³

1984

J. Agric. Food Chem.

View full text Add to dashboard Cite

“…Micronization, is a dry-heat process that generates infrared electromagnetic short waves as a result of burning propane over ceramic tile or nichrome wire elements (Mercier, 1971). The procedure has been widely used to process grains for both livestock and human consumption (Shiau and Yang, 1982;McCurdy, 1992;Metussin et al, 1992;South and Ross, 1993). Early studies on micronized sorghum (Croka and Wagner, 1975) and hard red winter wheat (Aimone and Wagner, 1977) showed that micronization increased in vitro DM digestibility, gas production and degree of starch gelatinization as compared to dry-rolling.…”

Section: Introductionmentioning

confidence: 99%

Effects of Micronization on the In situ and In vitro Digestion of Cereal Grains

McAllister¹,

Sultana²

2011

Asian Australas. J. Anim. Sci

View full text Add to dashboard Cite

The effects of micronization on in situ and in vitro nutrient disappearances of wheat, barley and corn were investigated in a series of experiments. In Experiment 1, chemical composition and in situ dry matter disappearance (DMD) of six varieties of wheat were determined. In addition, an in vitro study was completed using ground micronized and unmicronized wheat (var. Kansas). In Experiment 2, three varieties of wheat (Kansas, Sceptre and Laura) and in Experiment 3, three cereal grains (wheat, barley and corn) were either micronized for 1 min to attain internal kernel temperatures of 90-100°C or not (controls), and DM, protein and starch disappearances were estimated. In Experiment 2, an in vitro study was also completed using ground micronized and unmicronized wheat (var. Kansas). Wheat samples varied with respect to crude protein (10.0-21.2%), starch (61.6-73.9%), NDF (8.5-11.8%), volume weight (753-842 g/L) and kernel hardness (0.0-32.0). Rate (p = 0.003) and extent (p = 0.001) of in situ DMD differed among wheat varieties. Correlations between in situ kinetics, and chemical and physical properties of wheat varieties showed that protein content was negatively correlated with the rate of disappearance (r 2 = -0.77). Micronization of all grains markedly reduced (p = 0.001) the rate and extent of DM, and protein disappearances as compared to control samples. Micronization increased (p<0.05) the digestion of starch in wheat. However, release of ammonia into the incubation medium was markedly reduced (p<0.05), suggesting that micronization increased the resistance of protein to microbial digestion. Disappearances of DM, protein and starch differed (p = 0.001) among cereal grains with wheat>barley>corn. Micronization reduced the rate of DM disappearance (p = 0.011) and slowly degradable protein fractions (p = 0.03), however, increased (p = 0.004) slowly degradable starch fractions of all three cereals. Examination of in situ samples by scanning electron microscopy confirmed that microbial colonization focused on starch granules in micronized grains, and that the protein matrix exhibited resistance to microbial colonization. These results suggest that micronization may be used to increase the ruminal escape value of protein in cereal grains, but may lead to increased starch digestion if grains are finely ground.

show abstract

Effect of Micronizing Temperature on the Nutritive Value of Sorghum

Cited by 5 publications

References 7 publications

Nitrogen Solubility of Cereals and Legumes Subjected to Micronization

Nitrogen Solubility of Cereals and Legumes Subjected to Micronization

Fractionation of proteins from low-tannin sorghum grain

Effects of Micronization on the In situ and In vitro Digestion of Cereal Grains

Contact Info

Product

Resources

About