Abstract
14 varieties of grain sorghum bred by the Federal State Budgetary Scientific Institution RosNIISK Rossorgo were studied. The amount of protein in grain and its fractions was experimentally determined: albumin, globulins, glutelins and prolamins, a comparative analysis was carried out within each fraction and a conclusion was made about the highest biological value among the studied varieties. The results showed that sorghum seeds contain all four protein fractions, the highest content of which is albumin and glutel. The highest nutritional value was noted in the variety of sorghum Zhemchug, which contained the highest amount of albumin, characterized by a complete amino acid composition, and the lowest content of prolamins, which have a low balance of amino acids. In the varieties Kamelik and Locus, there was an insufficient content of complete proteins that make up the water-soluble and salt-soluble fractions in the grain of these plants. Grain sorghum varieties with the highest amount of protein (Pomegranate, Locus, Pearl and Bachelor) were characterized by a low level of alcohol-soluble protein fraction.
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Claims 8
Claim · model-written summary
Sorghum seeds contained albumin, globulins, glutelins, and prolamins.
SorghumOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sorghum seeds contain all four protein fractions, the highest content of which is albumin and glutel.”
e1“albumin, globulins, glutelins and prolamins”
Claim · model-written summary
Albumin and glutel had the highest content among sorghum seed protein fractions.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sorghum seeds contain all four protein fractions, the highest content of which is albumin and glutel.”
Claim · model-written summary
Zhemchug had the highest nutritional value among the studied varieties.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest nutritional value was noted in the variety of sorghum Zhemchug”
Claim · model-written summary
Zhemchug had the highest albumin amount.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sorghum Zhemchug, which contained the highest amount of albumin”
Claim · model-written summary
Zhemchug had the lowest prolamin content.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sorghum Zhemchug, which contained the highest amount of albumin, characterized by a complete amino acid composition, and the lowest content of prolamins”
Claim · model-written summary
Kamelik had insufficient complete proteins in water and salt soluble grain fractions.
Not reportedTaxon
Verbatim
e0“In the varieties Kamelik and Locus, there was an insufficient content of complete proteins that make up the water-soluble and salt-soluble fractions in the grain of these plants.”
Claim · model-written summary
Locus had insufficient complete proteins in water and salt soluble grain fractions.
- Taxon
- grain sorghum
Sorghum bicolort0 - Material
- Locuse0
- Outcome
- insufficient content of complete proteinse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In the varieties Kamelik and Locus, there was an insufficient content of complete proteins that make up the water-soluble and salt-soluble fractions in the grain of these plants.”
t0“grain sorghum”
Claim · model-written summary
Pomegranate, Locus, Pearl, and Bachelor had high total protein but low alcohol soluble protein fraction.
- Taxon
- Grain sorghumSorghum bicolore0
- Material
- Pomegranate, Locus, Pearl and Bachelore0
- Outcome
- low level of alcohol-soluble protein fractione0
- Direction
- lowe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Grain sorghum varieties with the highest amount of protein (Pomegranate, Locus, Pearl and Bachelor) were characterized by a low level of alcohol-soluble protein fraction.”