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Cereal Chem 49:605 - 608.  |  VIEW ARTICLE
Infusion of Grain Sorghum with Lysine, Methionine, and Tryptophan.

J. F. Cavins, C. W. Blessin, and G. E. Inglett. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Amino acid balance in grain sorghum was altered significantly by infusion of lysine, methionine, and tryptophan. Infusion is affected by such factors as time, temperature, and concentration of infusion solution. Infusion proceeds in two stages, one being concentration-dependent and the other concentration- independent. Amino acid solubility affects the maximum level of infusion possible. A wide range of amino acid levels can be obtained in the product by varying infusion conditions. The desired level of amino acid can be achieved by either infusion of the total lot, or infusion of a small batch to a high concentration followed by blending with noninfused grain.

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