Near Infrared Spectroscopic Evaluation of Starch Properties of Diverse Sorghum Populations

Near Infrared Spectroscopic Evaluation of Starch Properties of Diverse Sorghum Populations

Starch, mainly composed of amylose and amylopectin, is the major nutrient in grain sorghum. Amylose and amylopectin composition affects the starch properties of sorghum flour which in turn determine the suitability of sorghum grains for various end uses. Partial least squares regression models on ne...

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Autores principales: Kamaranga H. S. Peiris, Xiaorong Wu, Scott R. Bean, Mayra Perez-Fajardo, Chad Hayes, Melinda K. Yerka, S. V. Krishna Jagadish, Troy Ostmeyer, Fadi M. Aramouni, Tesfaye Tesso, Ramasamy Perumal, William L. Rooney, Mitchell A. Kent, Brent Bean
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
Materias:
near infrared spectroscopy
sorghum
starch
amylose
amylopectin
high throughput phenotyping
Chemical technology
TP1-1185
Chemistry
QD1-999
Acceso en línea:https://doaj.org/article/07fdc48f5a8d4cf69bcf34c697f9bce1
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https://doaj.org/article/07fdc48f5a8d4cf69bcf34c697f9bce1

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