Evaluation of Waxy Grain Sorghum for Ethanol Production

Su, Yan; Wu, Xiaorong; Bean, Scott R.; Pedersen, J. F.; Tesso, Tesfaye; Chen, Yuanhong R.; Wang, Donghai

doi:10.1094/cchem-04-11-0056

Cited by 60 publications

(58 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…4b), whereas no linear relationship was found between initial FAN contents and fermentation efficiency after 72 h. Initial FAN content of samples is a crucial nutrient for yeast cell growth at the early stage of the fermentation process. The higher FAN contents resulted in a faster fermentation process, and this result was similar to several previous studies on sorghum samples Yan et al, 2009Yan et al, , 2010Yan et al, , 2011 and wheat samples (Casey et al, 1984). Sufficient yeast nutrients had been put in the tested samples, and almost all the sugars were converted into ethanol; therefore, the final fermentation efficiency among samples was close.…”

Section: Fermentation Efficiency and Ethanol Yieldsupporting

confidence: 90%

“…Griess et al (2010) reported similar results: sorghum starch concentration under irrigated conditions was significantly higher than under dryland conditions. Figure 1 shows a strong linear relationship between total starch contents and ethanol yield (R 2 = 0.96, p < 0.0001), which agrees with the previous research reported by Wu et al (2008), Lacerenza et al (2008), and Yan et al (2011). Starch content was not significantly correlated with fermentation efficiency (R 2 = 0.28).…”

Section: Physical Properties and Chemical Compositionsupporting

confidence: 88%

“…The use of sorghum in ethanol production has increased in recent years; 30% to 35% of the total crop was used for ethanol production in 2011 (USDA, 2011). Previous studies have shown that the amylose-to-amylopectin ratio, starch content, protein digestibility, protein content, free amino nitrogen, formation of amylose-lipid complex, and particle size of ground grain meal have significant effects on ethanol yield and fermentation efficiency (Wu, 1989;Zhan et al, 2003;Wu et al, 2006Wu et al, , 2007Wu et al, , 2008Pérez-Carrillo and Serna-Saldívar, 2007;Yan et al, 2009Yan et al, , 2010Yan et al, , 2011. Therefore, sorghum grain qualities are important and greatly affect end-use product qualities.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Impact of Deficit Irrigation on Sorghum Physical and Chemical Properties and Ethanol Yield

Liu¹,

Maier²,

Klocke³

et al. 2013

Trans.ASABE

View full text Add to dashboard Cite

show abstract

Section: Fermentation Efficiency and Ethanol Yieldsupporting

confidence: 90%

Section: Physical Properties and Chemical Compositionsupporting

confidence: 88%

mentioning

confidence: 99%

See 1 more Smart Citation

Impact of Deficit Irrigation on Sorghum Physical and Chemical Properties and Ethanol Yield

Liu¹,

Maier²,

Klocke³

et al. 2013

Trans.ASABE

View full text Add to dashboard Cite

show abstract

“…Crude protein and starch levels across the lines in the current study were similar to those attained in previous analyses (67,165,257). Starch content was shown to have a major influence on grain ethanol production, where a strong positive linear correlation was observed between total starch and ethanol yield (R²=0.736) (Fig.…”

Section: Endosperm Starch and Protein Effects On Fermentationsupporting

confidence: 86%

“…Starch content was shown to have a major influence on grain ethanol production, where a strong positive linear correlation was observed between total starch and ethanol yield (R²=0.736) (Fig. 4.2), as observed in past studies (23,165). Of the genotypes tested, the β-kafirin null line IS17214 contained the highest amount of total starch and produced the second highest ethanol yield, with above average protein digestibility and medium-level fermentation efficiency.…”

Section: Endosperm Starch and Protein Effects On Fermentationsupporting

confidence: 73%

Grain Proteomics of Sorghum: Improving Digestibility, Nutritional Quality and Starch Conversion to Ethanol

Cremer¹

View full text Add to dashboard Cite

Sorghum is an important food staple in rural Asia, India and Africa and a major feedstock in developed countries. Originating in the semi-arid African savannah, sorghum is well adapted to drought prone environments and produces more biomass per unit water than maize. Extensive variability exists within the sorghum gene pool creating a diversity of plant forms with many commercial and industrial applications. Sorghum, provides an alternative to grain crops with greater irrigation and fertiliser requirements, such as maize, however, the grain is generally less digestible, especially upon cooking, due to extensive disulphide cross-linking among sulphur-rich storage proteins in the protein-starch matrix. This reduces the accessibility of proteolytic enzymes to starch, decreasing palatability and nutritional value, and resulting in the need for increased processing.The commercial value of cereals is largely determined by the chemistry of the protein-starch matrix.Located on the periphery of storage protein bodies, cysteine-rich β-and γ-kafirins prevent enzymatic access to internally positioned α-kafirins and to starch. The development of mutants is an efficient approach for studying genetic regulation of protein biosynthesis and compartmentalisation and shows how changes in protein profile affect the physical characteristics of the seed. An integrated proteomic approach was employed to characterise 28 sorghum lines with allelic variation at the kafirin loci, including three β-kafirin null mutants, in order to determine the effects of kafirin genetic diversity on the expression of storage proteins.High performance liquid chromatography (HPLC) and capillary electrophoresis were employed to profile water/salt-and alcohol-soluble protein fractions, revealing a wide range of diversity in protein content across the genotypes. Peak profiles were similar among β-kafirin null lines but different to normal lines, with a significant reduction in alcohol-soluble protein and the disappearance of a major set of protein peaks. The relative content of sequentially extracted soluble, insoluble and residual proteins was measured using RP-HPLC to evaluate the degree of crosslinking among storage proteins in the seed. High levels of insoluble and residual protein were associated with reduced digestibility.Gel-based separation of seed proteins and subsequent identification with tandem mass spectrometry identified a range of redox-active proteins affecting storage protein biochemistry. Multiple protein fractions were analysed across the β-kafirin null line QL12 and wild-type line 296B. The redox states of endosperm proteins, of which kafirins are a subset, have been shown to impact on quality traits in addition to the expression of proteins. Thioredoxin, active in the processing of storage v proteins at germination, has reported impacts on grain digestibility and was differentially expressed across the genotypes. A range of putative uncharacterised sorghum proteins regulating the folding and disulphide pairing of storage proteins ...

show abstract

Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source

Taylor

2018

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Kafirin, the sorghum prolamin, is the most hydrophobic of the prolamins, and forms disulfide crosslinks because of its high cysteine content. It is noted for its slow digestibility but does not trigger any adverse response when consumed by celiacs. These properties make kafirin potentially valuable in both food and nonfood applications, especially as a bioplastic and encapsulating agent. Despite these valuable properties, to date there is no commercial production of kafirin and consequently no commercial products. Extraction technologies that could be upscaled for industrial use are described. Also, genetic and physicochemical techniques that have been applied to improve the functional and nutritional properties of kafirin as a functional food ingredient and as a bioplastic are reviewed. It is proposed that kafirin extraction and bioplastic manufacture should be located at the site of grain bioethanol production. This would enable the use of a consistent supply of inexpensive, highprotein feedstock from sorghum distillers dried grains with solubles, as well as a ready supply of inexpensive ethanol for extraction. In addition, equipment would be available for solvent recovery, and transportation costs could be minimized. These factors would contribute to making kafirin economically viable as an alternative protein source. KeywordsSorghum Á Prolamin Á Kafirin Á Bioethanol Á Distillers dried grains with solubles (DDGS) Á Bioplastic Á Nutrition Á Functional properties Á Food ingredient Á Brewery spent grain J Am Oil Chem Soc (2018) 95: 969-990. J Am Oil Chem Soc (2018) 95: 969-990 J Am Oil Chem Soc (2018) 95: 969-990 971 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 969-990 973 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 969-990

show abstract

Evaluation of Waxy Grain Sorghum for Ethanol Production

Cited by 60 publications

References 43 publications

Impact of Deficit Irrigation on Sorghum Physical and Chemical Properties and Ethanol Yield

Impact of Deficit Irrigation on Sorghum Physical and Chemical Properties and Ethanol Yield

Grain Proteomics of Sorghum: Improving Digestibility, Nutritional Quality and Starch Conversion to Ethanol

Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source

Contact Info

Product

Resources

About