Progress 10/01/01 to 09/30/04
Outputs
1. What major problem or issue is being resolved and how are you resolving it (summarize project aims and objectives)? How serious is the problem? What does it matter? In recent years, sorghum production has declined in the U.S. Sorghum is a low-input, drought-tolerant crop grown in several parts of the U. S. and around the world. Sorghum is used primarily as animal feed in the U. S. (second only to maize), although ~30 to 40% of worldwide production is used as human food. In 1998, the U.S. produced ~20% of the worldwide sorghum supply. Annually, ~30 to 50% of the U.S. sorghum crop is exported. Therefore, new uses for sorghum could represent new markets for U.S. agriculture. In addition, the drought-tolerance of sorghum makes it attractive for future growth in areas of low water availability. Increased utilization of sorghum could serve as a tool for rural renewal in areas where sorghum is a major crop and where water is limited for production of other crops
such as maize and soybeans. Sorghum has potential for several uses including a source of renewable bio-industrial products such as ethanol, lactic acid, and biodegradable films and packaging. Sorghum also represents a safe food for people who cannot eat wheat. However, several obstacles must be overcome in order to increase the utilization of sorghum. While some research directed at using sorghum in food products and industrial products (such as biodegradable films) has been carried out, comparatively little research has been conducted on the relationship between sorghum biochemistry and end-use quality and utilization. This project will focus on the relationships between sorghum biomolecules and end-use quality and utilization of sorghum. Understanding these relationships will identify the components of sorghum that are responsible for end-use quality. Knowledge of these relationships will also allow for new uses of sorghum to be developed. Future increases in human populations
may limit the amount of water available for agriculture. Therefore, as the most drought-tolerant cereal crop, sorghum has the potential to be an important, low- input renewable resource for both food and bio-industrial products. Sorghum is an important agricultural commodity, with 30-50% of the U.S. crop exported annually. Finding new uses for sorghum and increasing the end- use quality of sorghum products represents important developments for U.S. agriculture. Sorghum represents a source of "safe food" for the 1 to 2 million people in the U.S. who cannot eat wheat, or closely related cereals such as barley and rye, due to celiac disease. There is currently no cure for celiac disease, people with this disease simply must avoid wheat, barley, and rye (and possibly oats). Therefore, the development of sorghum-based baked goods represents a replacement for wheat-based products in the diet. Cereal grains are important for human nutrition (e.g. the USDA food pyramid is based on cereal
grains). Sorghum also represents a potential renewable resource for bio-industrial products such as films, packaging, and fermentation products such as ethanol. These products are biodegradable, which many petroleum products are not. Thus, bio-industrial products made from renewable resources may have environmental advantages over petroleum based products. This project addresses USDA-ARS National Program 306, Quality and Utilization of Agricultural Products. The vision of this National Program is to "provide knowledge and innovative technologies that lead to new and expanded market opportunities for United States agriculture." The proposed research project supports this vision by providing the technology to produce high quality wheat-free food products from sorghum and fits under NP 306's research component "new processes, new uses, and value-added foods and biobased products." Production of high quality sorghum food products would represent a new market for sorghum; a market the
National Grain Sorghum Producers Assoc. has estimated at $50 million/year. Worldwide, ~40% of sorghum is used for human food. As the U.S. annually exports 30-50% of its sorghum crop, technology that can improve the quality of sorghum based food products could lead to new and expanded export markets for U. S. sorghum and at the same time provide a healthy cereal food product for persons unable to eat wheat. 2. List the milestones (indicators of progress) from your Project Plan. The current project is ending and did not contain milestones, however specific objectives are as follows: A. Identify and develop new uses for grain sorghum, such as industrial applications and new foods. B. Develop methods to identify and characterize the biochemical quality determinants for breeding lines and released cultivars; this may include but not limited to, maintenance and preservation of post-harvest grain quality. 3. Milestones: A. List the milestones that were scheduled to be addressed in FY
2004. How many milestones did you fully or substantially meet in FY 2004 and indicate which ones were not fully or substantially met, briefly explain why not, and your plans to do so. [As no formal milestones were in place under the format of this CRIS, the following denotes the accomplishments for 2004 as they support the major objectives listed above.] Objective A: a) Nine sorghum lines varying in hardness were manually dissected into soft and hard endosperm fractions. Protein composition of the endosperm fractions was analyzed and compared. The data was presented at a national conference and a manuscript is in preparation. b) The production of sorghum waffles and sorghum bread from batter formulations was achieved. For sorghum waffles, a batter system utilizing an egg based foam was developed and optimized. For sorghum bread, water levels, milk powder, and xanthan gum were tested and optimized in a baking system designed to show differences in bread quality among
sorghum hybrids. c) Methods for extracting maize proteins were evaluated for use on sorghum proteins. The use of industrial and food grade reducing agents were also tested including glutathione, and sodium metabisulfite. The use of ultrasound to extract sorghum proteins was also investigated. Extracted proteins were isolated using various precipitation conditions and characterized by a number of analytical techniques. Proteins extracted and isolated under different conditions were found to have different biochemical properties. Objective B: a) New slope and bias curves for hardness, moisture, diameter, and weight were developed for the single kernel characterization system (SKCS) . In addition, over 100 diverse sorghum samples were analyzed by the SKCS (using new parameters) and compared to existing methods for measuring hardness. This information was presented at one national conference and a manuscript is in preparation. b) Improved methods for analyzing sorghum
proteins by RP-HPLC, SDS- PAGE, and SEC have been developed. Rapid methods for extracting sorghum proteins have also been developed and optimized. c) Extraction and high-performance liquid chromatography methodology, including the use of ultraviolet-visible and mass spectroscopy detectors, was developed for determining colored 3-deoxyanthocyanidin compounds in grain and glume samples representing several different hybrids. Concentrations of the colored compounds appear to be related to the degree of discoloration and mold invasion due to wet weather before harvest and to the type of plant (purple vs. tan) that produced the grain. The colored compounds may be undesirable in certain types of foods or feeds. This information will be presented at a national conference and a manuscript is in preparation. B. List the milestones that you expect to address over the next 3 years (FY 2005, 2006, and 2007). What do you expect to accomplish, year by year, over the next 3 years under each
milestone. 2005: Milestones for FY 2005 include further optimization of the SKCS for analyzing sorghum grain quality, gathering diverse sample sets to investigate genetics by environment interactions of food and fermentation quality as well as for studying phenolic compounds in sorghum and their relationship to grain quality, and to study the relationship between protein composition and grain hardness in sorghum. 2006: Milestones for FY 2006 include further development of sorghum food products produced from batter type formulations as well as basic research on the formation of visco-elastic dough from sorghum flour and the relationships between sorghum composition and food functionality. In addition, color compounds in sorghum grain, glumes, and plants will be identified and related to kernel properties and quality. Meeting these milestones will help us to accomplish our goals of producing higher quality food products from sorghum as well as understanding the factors governing
food and grain quality in sorghum. 2007: Develop methods for disrupting sorghum protein bodies during processing to allow sorghum proteins to interact during food processing and investigate the relationships between sorghum grain composition, grain quality, and fermentation yields and quality. Evaluate the SKCS in multiple labs as a standard method for measuring sorghum grain hardness. 4. What were the most significant accomplishments this past year? A. Single Most Significant Accomplishment during FY 2004 year: Nine sorghum hybrids and a commercial sorghum flour were investigated for their intrinsic bread-making quality. Significant quality differences, especially in crumb grain, were found among the hybrids. This accomplishment is important as it indicates that certain sorghum hybrids can be identified with improved breadmaking quality. Future research will seek to identify the biochemical reasons for the observed quality differences found in this study. Once this is known,
this information can be transferred to sorghum breeders to select sorghum lines with improved breadmaking quality. Thus, it may be possible to improve the genetic quality of sorghum for new food uses, which represent expanded markets and additional value for the U.S. sorghum crop. B. Other Significant Accomplishment(s), if any: Many volatile alcohol and ester metabolites of the lesser grain borer (LGB) cultured on sorghum and wheat grain were identified by using gas chromatography coupled with mass and infrared detectors. LGB is an insect that causes major physical and off-odor damage to grain in storage and two major metabolites had been previously reported. Detection of primarily the major components could indicate early infestation of the grain by LGB during storage, whereas detection of minor and major metabolites could indicate a high LGB population and/or presence of infestation for an extended time. C. Significant Accomplishments/Activities that Support Special Target
Populations. The evaluation of sorghum based gluten free breads will benefit persons in the U.S. with celiac disease. These people are unable to eat wheat, rye, or barley and thus are limited in food choices containing cereal grains. 5. Describe the major accomplishments over the life of the project, including their predicted or actual impact. To date the major accomplishments of this research project have been relating the biochemical composition of sorghum grain to wheat-free food production and to the production of bio-industrial products such as ethanol and lactic acid. The predicted impact of this is that end-users will be able to obtain higher quality products from sorghum. In addition, it is predicted that understanding the relationships between grain biochemistry and end-use will allow breeders to screen for enhanced end- use quality traits (such as bread quality or fermentation yields). 6. What science and/or technologies have been transferred and to whom? When is the
science and/or technology likely to become available to the end- user (industry, farmer, other scientists)? What are the constraints, if known, to the adoption and durability of the technology products? To date the results of this research project have been published in peer reviewed scientific journals and presented at two national meetings. Information has also been transmitted via one-on-one interactions with other members of the scientific community, persons in the celiac community and persons in the sorghum industry. 7. List your most important publications in the popular press and presentations to organizations and articles written about your work. Peabody, Erin. 2004. Move over Bossie! Sorghum's not just for cows anymore. Agricultural Research Magazine. June: 22.
Impacts
(N/A)
Publications
- BEAN, S. EVALUATION OF NOVEL PRECAST SDS-PAGE GELS FOR SEPARATION OF SORGHUM PROTEINS.. CEREAL CHEMISTRY. 2003. 80:500-504.
- BEAN, S., TILLEY, M. 2003. SEPARATION OF WATER SOLUBLE PROTEINS FROM CEREALS BY FREE ZONE CAPILLARY ELECTROPHORESIS (FZCE). CEREAL CHEMISTRY. 80:505-515
- Robbins, R.J., Bean, S. 2004. Development of a measurement system for phenolic acids: quantitative high-performance liquid chromatography with photodiode array detection.. Journal of Chromatography. A1038:97-105
- Park, S.H., Bean, S. 2003. Investigation and optimization of the factors influencing sorghum protein extraction. Journal of Agricultural and Food Chemistry. 51:7050-7054.
- Zhan, X., Wang, D., Tuinstra, M., Bean, S., Seib, P.A., Sun, X.S. 2003. Ethanol and lactic acid production as affected by sorghum genotype and location. Industrial Crops and Products. 18:245-455
- Seitz, L.M., Ram, M.S. 2004. Metabolites of lesser grain borer in grains. Journal of Agricultural and Food Chemistry. 52:898-908.
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Progress 10/01/02 to 09/30/03
Outputs
1. What major problem or issue is being resolved and how are you resolving it? In recent years, sorghum production has declined in the U.S. Sorghum is a low-input, drought-tolerant crop grown in several parts of the U.S. and around the world. Sorghum is used primarily as animal feed in the U.S. (second only to maize), although 30 to 40% of worldwide production is used as human food. In 1998, the U.S. produced 20% of the worldwide sorghum supply. Annually, 30 to 50% of the U.S. sorghum crop is exported. Therefore, new uses for sorghum could represent new markets for U.S. agriculture. In addition, the drought-tolerance of sorghum makes it attractive for future growth in areas of low water availability. Increased utilization of sorghum could serve as a tool for rural renewal in areas where sorghum is a major crop and where water is limited for production of other crops such as maize and soybeans. Sorghum has potential for several uses including a source of
renewable bio-industrial products such as ethanol, lactic acid, and biodegradable films and packaging. Sorghum also represents a safe food for people who cannot eat wheat. However, several obstacles must be overcome in order to increase the utilization of sorghum. While some research directed at using sorghum in food products and industrial products (such as biodegradable films) has been carried out, comparatively little research has been conducted on the relationship between sorghum biochemistry and end-use quality and utilization. This project will focus on the relationships between sorghum biomolecules and end-use quality and utilization of sorghum. Understanding these relationships will identify the components of sorghum that are responsible for end-use quality. Knowledge of these relationships will also allow for new uses of sorghum to be developed. 2. How serious is the problem? Why does it matter? Future increases in human populations may limit the amount of water
available for agriculture. Therefore, as the most drought-tolerant cereal crop, sorghum has the potential to be an important, low- input renewable resource for both food and bio-industrial products. Sorghum is an important agricultural commodity, with 30-50% of the U.S. crop exported annually. Finding new uses for sorghum and increasing the end- use quality of sorghum products represents important developments for U.S. agriculture. Sorghum represents a source of "safe food" for the 1 to 2 million people in the U.S. who cannot eat wheat, or closely related cereals such as barley and rye, due to Celiac disease. There is currently no cure for Celiac disease; people with this disease simply must avoid wheat, barley, and rye (and possibly oats). Therefore, the development of sorghum-based baked goods represents a replacement for wheat-based products in the diet. Cereal grains are important for human nutrition (e.g. the USDA food pyramid is based on cereal grains). Sorghum also
represents a potential renewable resource for bio-industrial products such as films, packaging, and fermentation products such as ethanol. These products are biodegradable, while many petroleum products are not. Thus, bio-industrial products made from renewable resources may have environmental advantages over petroleum based products. 3. How does it relate to the National Program(s) and National Program Component(s) to which it has been assigned? This research will provide information that aids in the development of objective methods for predicting and assessing end-use quality of sorghum which is consistent with the mission of National Program 306. In addition, by finding new uses for sorghum, this research has the potential to enhance the economic viability of U. S. agriculture, which is also consistent with the mission of National Program 306. The information generated by this project will assist sorghum breeders in selecting traits to improve sorghum quality, thus enhancing
the genetic quality of sorghum grown in the U. S. 4. What were the most significant accomplishments this past year? A. Single Most Significant Accomplishment during FY 2003 year: In conjunction with collaborators at Kansas State University, several sorghum lines from two different environments were evaluated for ethanol and lactic acid production. Variation of 5% and 15% in ethanol and lactic acid yields was observed among 16 sorghum samples. The effect of location on fermentation process was as much as 5% and 10% in terms of ethanol and lactic acid yields, respectively. The effect of variety and location on ethanol and lactic acid production is strongly related to chemical composition and physical properties of sorghum varieties. Starch content had a positive effect on ethanol and lactic acid yields, while protein content had a negative effect on final product yields. B. Other Significant Accomplishment(s), if any: Several sorghum lines were evaluated for gluten free bread
production. Significant variability in crumb structure was noted although little variation in loaf volume was noted. Biochemical properties of the flours were measured including, protein and starch content and composition, RVA pasting profiles, starch damage, and particle size index. This will allow biochemical information to be correlated to breadmaking quality of the sorghum flours and provide better understanding of bread formation in gluten free food products. C. Significant Accomplishments/Activities that Support Special Target Populations. The evaluation of sorghum based gluten free breads will benefit persons in the U.S. with Celiac disease. These people are unable to eat wheat, rye, or barley and thus are limited in food choices containing cereal grains. 5. Describe the major accomplishments over the life of the project, including their predicted or actual impact. To date the major accomplishments of this research project have been relating the biochemical composition of
sorghum grain to wheat-free food production and to the production of bio-industrial products such as ethanol and lactic acid. The predicted impact of this is that end-users will be able to obtain higher quality products from sorghum. In addition, it is predicted that understanding the relationships between grain biochemistry and end-use will allow breeders to screen for enhanced end- use quality traits (such as bread quality or fermentation yields). 6. What do you expect to accomplish, year by year, over the next 3 years? FY2004: Procedures for isolating sorghum proteins for use in bio- industrial applications will be investigated. In addition, experiments on forming a visco-elastic dough from sorghum protein-starch artificial dough will be investigated. Methods for measuring sorghum grain attributes such as hardness will be developed. The relationship between sorghum protein composition and grain hardness will also be studied. Relationships between grain biochemistry and
functionality in wheat free foods will continue. Methods will be developed to identify phenolic acids, flavonoids, and other compounds that may relate to grain colors, plant types (i.e. tan vs purple), and effects of environment during grain maturation. Research collaborations with scientists in South Africa will continue on protein-tannin interactions. Sorghum germplasm from both the U.S. and international sources will be evaluated for ethanol and lactic acid yields. FY2005: From knowledge obtained using artificial protein-starch dough systems in FY2004, attempts will be made to mix sorghum flour directly into visco-elastic dough will be carried out. In addition, modifications to sorghum proteins to improve functionality in food will be evaluated. Impact of genetic x environment on protein composition and grain hardness will be studied. The relationships between grain hardness and grain processing (i.e. dry and wet milling, fermentation) will be studied. Grain from sorghums
with known genetic traits grown at specific locations will be evaluated for relationships between chemical components, plant types, grain colors, maturation environment, and other factors that relate to quality and utilization. Both U.S. and international sorghum germplasm will be used in all these experiments. FY2006: Experiments using modified sorghum proteins (in both artificial systems and flour) will be carried out to produce improved sorghum food products. Methods of modifying processing (milling, fermentation) will be investigated to enhance the utilization of sorghum. Evaluations of relationships between genetics, environment, chemical components, and other factors that affect grain quality and utilization will be continued. 7. What science and/or technologies have been transferred and to whom? When is the science and/or technology likely to become available to the end- user (industry, farmer, other scientists)? What are the constraints, if known, to the adoption and
durability of the technology products? To date the results of this research project have been published in peer reviewed scientific journals and presented at two national meetings. Information has also been transmitted via one- on-one interactions with other members of the scientific community, persons in the Celiac community, and persons in the sorghum industry. 8. List your most important publications in the popular press and presentations to organizations and articles written about your work. (NOTE: This does not replace your peer-reviewed publications listed below). Neither popular press articles nor presentations to non-scientific organizations were made.
Impacts
(N/A)
Publications
- Rossell, C. M., Aja, S., Bean, S., Lookhart, G. L. 2003. Wheat flour proteins as affected by transglutaminase and glucose oxidase. Cereal Chemistry. 2003. v. 80. p. 52-55.
- Lookhart, G. L., Bean, S., Bietz, J. A. Reversed-phase high-performance liquid chromatography in grain applications. Cereal Foods World. 2002. v. 48. p. 9-16.
- Bean, S. R., Lookhart, G. L. Separation of gluten proteins by high performance capillary electrophoresis. P. R. Shewry and G. L. Lookhart, eds. AACC, St. Paul, MN. Wheat Gluten Protein Analysis. 2003. p. 91-115.
- Ram, M. S., Seitz, L. M., Dowell, F. E. Invisible coatings for wheat kernels. Cereal Chemistry. 2002. v. 79. p. 857-860.
- Razote, E. B., Maghirang, R. G., Seitz, L. M., Jeon, I. J. Characterization of volatile organic compounds in airborne dust. Proceedings of the 2002 ASAE Annual International Meeting/CIGR Xvth World Congress. 2002. Paper Number 02-4162.
- Ram, M. S., Dowell, F. E., Seitz, L. M. FT-Raman spectra and NaOH-soaked wheat kernels, bran, and ferulic acid. Cereal Chemistry. 2003. v. 80. p. 188-192
- Lookhart, G. L., S. R. Bean, J. A. Bietz. HPLC of gluten monomeric proteins by high performance capillary electrophoresis. P. R. Shewry and G. L. Lookhart, eds. AACC, St. Paul, MN. Wheat Gluten Protein Analysis. 2003. p. 61-91.
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Progress 10/01/01 to 09/30/02
Outputs
1. What major problem or issue is being resolved and how are you resolving it? In recent years, sorghum production has declined in the U.S. Sorghum is a low-input, drought-tolerant crop grown in several parts of the U.S. and around the world. Sorghum is used primarily as animal feed in the U.S. (second only to maize), although about 30 to 40% of worldwide production is used as human food. In 1998, the U.S. produced approximately 20% of the worldwide sorghum supply. Annually, approximately 30 to 50% of the U. S. sorghum crop is exported. Therefore, new uses for sorghum could represent new markets for U.S. agriculture. In addition, the drought- tolerance of sorghum makes it attractive for future growth in areas of low water availability. Increased utilization of sorghum could serve as a tool for rural renewal in areas where sorghum is a major crop and where water is limited for production of other crops such as maize and soybeans. Sorghum has potential for
several uses including a source of renewable bio-industrial products such as ethanol, lactic acid, and biodegradable films and packaging. Sorghum also represents a safe food for people who cannot eat wheat. However, several obstacles must be overcome in order to increase the utilization of sorghum. While some research directed at using sorghum in food products and industrial products (such as biodegradable films) has been carried out, comparatively little research has been conducted on the relationship between sorghum biochemistry and end-use quality and utilization. This project will focus on the relationships between sorghum biomolecules and end-use quality and utilization of sorghum. Understanding these relationships will identify the components of sorghum that are responsible for end-use quality. Knowledge of these relationships will also allow for new uses of sorghum to be developed. 2. How serious is the problem? Why does it matter? Future increases in human populations may
limit the amount of water available for agriculture. Therefore, as the most drought-tolerant cereal crop, sorghum has the potential to be an important, low- input renewable resource for both food and bio-industrial products. Sorghum is an important agricultural commodity, with 30-50% of the U.S. crop exported annually. Finding new uses for sorghum and increasing the end- use quality of sorghum products represents important developments for U.S. agriculture. Sorghum represents a source of "safe food" for the 1 to 2 million people in the U.S. who cannot eat wheat, or closely related cereals such as barley and rye, due to celiac disease. As there is currently no cure for celiac disease, people with this disease simply must avoid wheat, barley, and rye (and possibly oats). Therefore, the development of sorghum-based baked goods represents a replacement for wheat-based products in the diet. Cereal grains are important for human nutrition, as shown in the USDA food pyramid, which is
based on cereal grains. Sorghum also represents a potential renewable resource for bio-industrial products such as films, packaging, and fermentation products such as ethanol. These products are biodegradable, while many petroleum products are not. Thus, bio-industrial products made from renewable resources may have environmental advantages over petroleum based products. 3. How does it relate to the national Program(s) and National Program Component(s) to which it has been assigned? This research will provide information that aids in the development of objective methods for predicting and assessing end-use quality of sorghum which is consistent with the mission of National Program 306. The mission of National Program 306 is to enhance the economic viability and competitiveness of U. S. agriculture by maintaining the quality of harvested agricultural commodities or otherwise enhancing their marketability, meeting consumer needs, developing environmentally friendly and efficient
processing concepts, and expanding domestic and global market opportunities through the development of value-added food and nonfood products and processes. Therefore, by finding new uses for sorghum, this research has the potential to enhance the economic viability of U.S. agriculture, which is also consistent with the mission of National Program 306. The information generated by this project will assist sorghum breeders in selecting traits to improve sorghum quality, thus enhancing the genetic quality of sorghum grown in the U.S. Therefore, this research supports, in part, the mission of National Program 302. 4. What was your most significant accomplishment this past year? A. Single Most Significant Accomplishment during FY 2002 year: As this is a new project, the most significant accomplishment of FY 2002 has been the establishment of a sorghum research group at the GMPRC. A new Research Chemist (S. R. Bean) was hired October 22, 2001, for this project as well as a Biological
Technician (B. Ioerger) and a student hourly employee (C. Dixon) as support personnel. In addition to hiring personnel, equipment has been purchased and a research lab setup with state of the art equipment/instruments. B. Other Significant Accomplishment(s), if any: Improved methods for extracting and analyzing sorghum proteins have been developed. They allow more rapid, reproducible extractions to be made relative to the current available methods. Improved methods are necessary tools for elucidating the role of sorghum proteins in new products as well as uses of sorghum. Other activities have included initiating grain sorghum research proposals. Potential collaborations have been established with several USDA-ARS laboratories including the Eastern Regional Research Center, the National Center for Agricultural Utilization Research and the Feed and Forage Research Unit. Potential collaborations with several university research groups (Kansas State University, Texas A&M, Purdue
University, and the University of Nebraska) have been established as well as with companies involved in sorghum utilization (Twin Valley Mills, NC+, and Solvigen). These collaborations will greatly benefit the sorghum research program carried out at the GMPRC, to solve our customers' problems. C. Significant Accomplishments/Activities that Support Special Target Populations. This research will identify the sorghum components that govern end-use quality in sorghum and will, therefore, provide sorghum breeders with knowledge of biochemical constituents in relation to sorghum quality. This will allow sorghum breeders to breed for improved end-use quality traits. In addition, non-wheat foods produced by this research will benefit people who should not eat wheat, such as those with celiac disease. A member of the Celiac Sprue Association was consulted as to the needs of people with Celiac's Disease and how research on sorghum based foods may benefit this population. 5. Describe your
major accomplishments over the life of the project, including their predicted or actual impact? As this is a new project, accomplishments to date are listed above (Section 4). 6. What do you expect to accomplish, year by year, over the next 3 years? FY2003: Research objectives will include: 1) investigating the relationships between sorghum kernel properties measured by the single kernel characterization system (SKCS) and sorghum protein composition, and also environmental effects on SKCS values and protein composition; 2) investigating the formation of a visco-elastic dough made from sorghum flour and isolated sorghum proteins in an experimental system; 3) examining the genetic x environmental influence on sorghum protein digestibility; and 4) investigating the biochemical basis for red and white color in sorghum and the relationship between kernel color and pre- harvest sprouting. FY2004: Research objectives will include: 1) studying the relationships between protein
composition, kernel hardness, and processing (wet milling, dry milling, fermentation), etc.; 2) developing methods for mixing sorghum flour and a model flour (isolated proteins and starch) into visco-elastic dough; 3) studying relationships between sorghum protein properties and biodegradable films; and 4) developing rapid and reliable methods for predicting and evaluating sorghum quality. FY2005: Research objectives will include: 1) initiating studies on the effect of using sorghum proteins in conjunction with other agricultural proteins (maize, soy, wheat, etc.) on the production of biodegradable films; 2) continuing the studies on the rheological properties of sorghum doughs and also compared to wheat dough; 3) investigating the relationships between kernel properties, sorghum proteins, and anti- fungal properties; and 4) continuing to develop methods for predicting and evaluating sorghum quality and to work with sorghum breeders for screening breeding lines for quality related
traits. 7. What technologies have been transferred and to whom? When is the technology likely to become available to the end user (industry, farmer other scientist)? What are the constraints, if known, to the adoption durability of the technology? The improved separation methodologies developed to date will be presented at the upcoming annual meeting of the American Association of Cereal Chemists. Methods will also be written up and published in peer reviewed journals so that they are widely available to other scientists. 8. List your most important publications and presentations, and articles written about your work (NOTE: this does not replace your review publications which are listed below) Neither popular press articles nor presentations to non-scientific organizations were made.
Impacts
(N/A)
Publications
- Bean, S. R. Improving high performance capillary electrophoresis methods for characterizing the proteins of wheat, barley, oats, rice, maize, and sorghum. Ph.D. Dissertation. 2001. Kansas State University. 129 p.
- Hicks, C., Bean, S.R., Lookhart, G.L., Pederson, J.F., Kofoid, K.D., Tuinstra, M.R. Genetic analysis of kafirins and their phenotypic correlations with feed-quality traits, in vitro digestibility, and seed weight in grain sorghum. Cereal Chemistry. 2001. v. 78. p. 412-416.
- Bean, S.R., Lookhart, G.L. Optimizing quantitative reproducibility in HPCE separations of cereal proteins. Cereal Chemistry. 2001. v. 78. p. 530-537.
- Bean, S.R., Lookhart, G.L. Optimizing quantitative reproducibility in HPCE separations of cereal proteins. Program Book of the 86th American Association of Cereal Chemists Annual Meeting. 2001. Abstract p. 86.
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