Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 17, Pages 9265-9270Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf201878p
Keywords
Sorghum; transgenic; kafirin; protein digestibility; disulfide cross-linking; polymerization
Funding
- Bill and Melinda Gates Grand Challenges 9, Africa Biofortified Sorghum (Project)
- Africa Harvest Biotechnology Foundation International
- South African National Research Foundation
- Tshwane University of Technology Faculty of Science Research and Innovation Committee
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Transgenic sorghum (TG) lines with altered kafirin synthesis, particularly suppression of gamma-kafirin synthesis, and improved protein quality have been developed. The proportion of kafirin extracted with 60% tert-butyl alcohol alone was greatly increased in the TG lines. However, the total amount of kafirin remained unchanged. Further, in the TG lines, the kafirin was much less polymerized by disulfide bonding. There was also evidence of compensatory synthesis of other kafirin proteins. Cooked protein digestibility was increased in the TG form, even after removal of interfering starch. The TG protein bodies were intermediate in appearance between the normal type and the invaginated high digestibility mutants. Bence, the increased protein digestibility of these TG lines is probably related to their lower levels of disulfide-bonded kafirin polymerization, allowing better access of proteases. This work appears to confirm that disulfide bond formation in kafirin is responsible for the reduced protein digestibility of cooked sorghum.
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