Chemical composition of different varieties of grain sorghum

Neucere, N.J. and Sumrell, G. (1980) Chemical composition of different varieties of grain sorghum. Journal of Agricultural and Food Chemistry, 28 (1). pp. 19-21.

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Five varieties differing in endosperm texture and pericarp thickness were grown at College Station, Texas, in 1970. Grain starch in the waxy type, TX615, consisted of 100% amylopectin, but in the other varieties it was 30% amylose and 70% amylopectin. NSA740, with a predominantly floury endosperm, had the highest protein content. The content of minor fatty acids varied among varieties. TX615 had a higher chromium, iron and nickel content than the other varieties. Contents of copper and zinc also varied. NSA740 and the high-tannin variety GA615 had half the free sugars content of the other varieties. The distribution of tannins in four protein fractions separated by a modified procedure described elsewhere [see PBA 50, 10231] was compared in GA615 and in a variety with moderate tannin content. The protein content of the analogous fractions varied between the varieties

Item Type: Article
Author Affiliation: Science and Education Administration, US Department of Agriculture, New Orleans, La., USA
Subjects: Crop Improvement > Genetics/Genomics
Crop Improvement > Plant Breeding
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 28 May 2012 05:44
Last Modified: 16 Aug 2012 05:35
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