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Scott Bean

Research Chemist
/ARSUserFiles/24477/Scott Bean.jpg    

Dr. Scott R. Bean
Research Chemist

USDA-ARS-CGAHR-GQSRU
ATTN: Scott R. Bean
1515 College Ave.
Manhattan, KS 66502

scott.bean@usda.gov
Telephone: 785.776.2725

EDUCATION

B.S., Biology, Kansas State University

M.S., Grain Science and Industry, Kansas State University

Ph.D., Grain Science and Industry, Kansas State University

RESEARCH INTERESTS

Scott’s research focuses on sorghum grain composition and how grain components, especially proteins, influence the end-use quality and value of sorghum grain. Scott has conducted research on sorghum grain composition related to use in sorghum-based foods and ethanol production from sorghum. He is also interested in the functional properties of isolated sorghum proteins for use in foods, bio-based products such as adhesives, encapsulation agents, etc. In addition to the end-use of sorghum grain, Scott also does research aimed at understanding how various factors including genetic variability, heat and drought stress, and crop management (fertilization, irrigation) all influence the composition of sorghum grain.

Google Scholar     ORCID     Scopus     Publons
RECENT PUBLICATIONS
    

Zhao, J., Weiss, T., Du, Z., Hong, S., Bean, S.R., Li, Y., and Wang, D. 2022 Comparative evaluation of physicochemical and fermentative responses of three sorghum varieties from dryland and irrigated land and properties of proteins from distillers’ grains. J. Cereal Sci. 104: 103432 https://doi.org/10.1016/j.jcs.2022.103432
     

Chiluwal, A., Perumal, R., Poudel, H., Muleta, K., Ostmeyer, T., Fedenia, L., Pokharel, M., Bean, S.R., Sebela, D., Bheemanahalli, R., Oumarou, H., Klein, P., Rooney, W.L., and Jagadish, S.V.K. 2022. Genetic control of source-sink relationships in grain sorghum. Planta. 255, 40.
    

Ncube, M.B., Taylor, J., Bean, S.R., Ioerger, B.P. and Taylor, J.R.N. 2022. Modification of zein dough functionality using kafirin as a coprotein. Food Chem. 373:131547.
    

Lin, H., Bean, S.R., Tilley, M., Peiris, K.H.S., and Brabec, D. 2021. Qualitative and quantitative analysis of sorghum grain composition including protein and tannins using ATR-FTIR spectroscopy. Food Analytical Methods. 14:268-279.
    

Ioerger, B.P., Bean, S.R., Tilley, M., and Lin, H. 2020. Improved method for extracting sorghum polymeric proteins. J. Cereal Sci. 91, 102876.
    

Li, J., Lin, H., Bean, S.R., Sun, X.S., and Wang, D. 2020. Evaluation of adhesive performance of a mixture of soy, sorghum and canola proteins. Industrial Crops and Products. 157, 112898
    

Akin, P. A., Bean, S.R., Smith, B.M., and Tilley, M. 2019. Factors influencing dough formation and bread quality made from zein-sorghum flour mixtures. Journal of Food Science. 84: 3522-3534.
    

Wu, Y., Guo, T., Mu, Q., Wang, J., Li,X., Wu, Y., Tian, B., Wang, M.L., Bai, G., Perumal, R., Trick, H.N., Dweikat, I.M., Tuinstra, M.R., Bean, S.R., Morris, G., Tesso, T.T., and Li, X. 2019. Allelochemicals targeted to balance competing selections in African agroecosystems. Nature Plants. 5, 1229-1263.
    

Impa, S.M, Perumal, R., Bean, S.R., Sunoj, J., and Jagadish, K. 2019. Water deficit and heat stress induced alterations in grain physico-chemical characteristics and micronutrient composition in field grown grain sorghum. J. Cereal Sci. 86:124-131.
    

Weerasooriya, D., Bean, S.R., Nugusu, Y., Ioerger, B.P., and Tesso, T. 2018. Interaction between genotype and food processing methods on in-vitro protein digestibility and anti-nutritional factors in sorghum. PLOS One 13: https://doi.org/10.1371/journal.pone.0203005