Corn and sorghum grain proteins
J.S. Wall, J.W. Paulis
U.S. Department of Agriculture eBooks
Abstract
Corn and sorghum grain proteins, their processing and use for human diets are discussed, covering extraction and classification of proteins; albumins and globulins; prolamines; glutelins; distribution of proteins in grain parts; biosynthesis of protein; germination of grains; nutritional value; drying and storage; dry milling and products; and wet milling and products. [See preceding abstr.]
Extracted Claims
14 claims extracted from this paper into the knowledge graph
technique_parameter100% confidence
wet milling of grains
“wet milling and products”
technique_parameter100% confidence
wet milling of grains
“wet milling and products”
technique_parameter100% confidence
extraction and classification of proteins
“covering extraction and classification of proteins”
technique_parameter100% confidence
dry milling of grains
Concepts
SorghumGlobulinGerminationStorage proteinWet-millingProlaminAgronomyExtraction (chemistry)