Milk yields of high-producing dairy cattle demand that energy intake be maximized. Energy intake is not only important during the period of peak milk production but also must be sufficient to maintain persistency of production and support body weight gain following peak milk yield. To increase ration energy density, cereal grains are used to replace forages, but this practice is limited since a...

Cereal endosperm storage proteins include primarily prolamins (the name derived from ·proline" plus "amine," generaHy proteins soluble in aqueous solutions of alcohols) and glutelins (proteins insoluble under neutral, nonacidic. nonreducing conditions in water. saline solutions, and alcohol but soluble in solutions containing acid. alkali. detergents. denaturants. or disulfide reducing agents) ...

This review covers starch synthesis in the maize endosperm. Starch comprises one of the major glucose polymers in many living organisms. It is critical for plant life since it provides a mechanism to store the vast amounts of fixed carbon arising from photosynthesis. As the major component of many seeds, starch provides the important source of energy transferred from parent to progeny. Animal l...

BACKGROUND The weevils Sitophilus spp. are among the most important cosmopolitan pests of stored cereal grains. However, their biology and physiology are poorly understood, mainly because the insect developmental stages take place within cereal grains and because of the lack of gene specific molecular manipulation. RESULTS To gain access to the different insect developmental stages, weevil fe...

Northern countries like Finland, Canada, and Scotland have a long tradition of using oats in a variety of foods. Even in these countries, however, the consumption of oats is low in comparison with that of other cereals. Processing of oats is required to provide edible products that are stable in storage and have good sensory properties. Traditionally, oats are used as whole grains. The developm...

Starch is a major energy source for all domains of life. Recent advances in structures of starch-degrading enzymes encompass the substrate complex of starch debranching enzyme, the function of surface binding sites in plant isoamylase, details on individual steps in the mechanism of plant disproportionating enzyme and a self-stabilised conformation of amylose accommodated in the active site of ...

Use of sourdough is of expanding interest for improvement of flavour, structure and stability of baked goods. Cereal fermentations also show significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In addition to improving the sensory quality of whole grain, fibre-rich or gluten-free products, sourdough can also actively retard star...

Overview: Starch is the major component of cereal grains. In corn it makes up approximately 75% of its dry matter. Starch is a polymer with the simple sugar glucose serving as the repeating unit. Normally starch occurs in two forms: amylose, a linear molecule normally making up 25% of the starch, and amylopectin, a branched form comprising the remainder. For Missouri livestock growers, producer...

Elucidating the role of carbohydrate quality in human nutrition requires a greater understanding of how the physico-chemical characteristics of foods relate to their physiological properties. It was hypothesised that rapidly available glucose (RAG) and slowly available glucose (SAG), in vitro measures describing the rate of glucose release from foods, are the main determinants of glycaemic inde...