Electrophoretic analysis of malting degradability of major sorghum reserve proteins

Mokhawa, Gaone; Kerapeletswe-Kruger, Charity K.; Ezeogu, Lewis I.

doi:10.1016/j.jcs.2013.05.008

Cited by 8 publications

(14 citation statements)

References 30 publications

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“…Nkama et al (2015) observed that malting resulted in a sorghum flour protein digestibility increase from 38 to 61%. Malting also enhances the nutritional quality of grains by increasing the availability of protein and starch and the level of readily absorbed N in the forms of free amino acids and soluble peptides (Afify et al, 2012;Mokhawa et al, 2013). Malting increases protein digestibility by increasing protein solubility, decreasing the amount of cross-linked kafirin, and hydrolyzing antinutrients such as phytate and polyphenol (Afify et al, 2012;Nkama et al, 2015).…”

Section: Food Processing and Sorghum Protein Digestibilitymentioning

confidence: 99%

“…Malting also enhances the nutritional quality of grains by increasing the availability of protein and starch and the level of readily absorbed N in the forms of free amino acids and soluble peptides (Afify et al, 2012;Mokhawa et al, 2013). In the electrophoric profile of malted sorghum, polymeric and monomeric kafirin fractions are substantially reduced due to germination induced proteolytic enzyme activation and subsequent kafirin deploymerization and digestion, but the digestion recalcitrant 45-kDa kafirin discussed elsewhere in this manuscript and a-kafirin monomers appear to be less affected (Mokhawa et al, 2013). During malting, kafirins undergo extensive proteolytic degradation, which explains the mechanism for improved digestibility, but the relative degradation of the different kafirin classes vary with sorghum cultivar (Mokhawa et al, 2013).…”

Section: Food Processing and Sorghum Protein Digestibilitymentioning

confidence: 99%

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Genetic Basis of Protein Digestibility in Grain Sorghum

et al. 2018

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Section: Food Processing and Sorghum Protein Digestibilitymentioning

confidence: 99%

Section: Food Processing and Sorghum Protein Digestibilitymentioning

confidence: 99%

Genetic Basis of Protein Digestibility in Grain Sorghum

et al. 2018

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“…Instead, it is possible that this protein could potentially be classified as a HMW protein entity, which may be linked by hydrogen bonds. In previous studies, this protein has been identified as a HMW kafirin due to its resistance to breakdown by reducing agents (132). In the current study, a HMW protein was isolated within a similar size range (40-50kD) on 2D SDS-PAGE and identified as a homolog to 50 kD γ-prolamins from other grass species, such as sugarcane and maize, through LC-MS/MS (Chapter 3).…”

Section: High Mw (Hmw) Prolaminmentioning

confidence: 79%

“…Proteins are fractionated according to size (SDS-CE), charge density (FZCE), or isoelectric point (cIEF) (131). These methods have been useful for distinguishing between cereal genotypes and in assigning functionality to storage proteins (132). FZCE has also been used in the differentiation of wheat cultivars, identification of rye translocations in wheat flour, and to monitor seed maturation (133,134).…”

Section: High Performance Capillary Electrophoresis (Hpce)mentioning

confidence: 99%

“…The HMW protein band was previously reported as a kafirin dimer because it diminishes in intensity upon treatment with increasing concentrations of reducing agent, indicating that it can be broken down into smaller peptides (48,197). However, because the original 45kDa band is still intact on reduced gels, it has been suggested that the protein may be linked by bonds that are not broken by reducing agents (132).…”

Section: Sorghum 50kd γ-Prolamin Homologmentioning

confidence: 99%

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Grain Proteomics of Sorghum: Improving Digestibility, Nutritional Quality and Starch Conversion to Ethanol

Cremer¹

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Sorghum is an important food staple in rural Asia, India and Africa and a major feedstock in developed countries. Originating in the semi-arid African savannah, sorghum is well adapted to drought prone environments and produces more biomass per unit water than maize. Extensive variability exists within the sorghum gene pool creating a diversity of plant forms with many commercial and industrial applications. Sorghum, provides an alternative to grain crops with greater irrigation and fertiliser requirements, such as maize, however, the grain is generally less digestible, especially upon cooking, due to extensive disulphide cross-linking among sulphur-rich storage proteins in the protein-starch matrix. This reduces the accessibility of proteolytic enzymes to starch, decreasing palatability and nutritional value, and resulting in the need for increased processing.The commercial value of cereals is largely determined by the chemistry of the protein-starch matrix.Located on the periphery of storage protein bodies, cysteine-rich β-and γ-kafirins prevent enzymatic access to internally positioned α-kafirins and to starch. The development of mutants is an efficient approach for studying genetic regulation of protein biosynthesis and compartmentalisation and shows how changes in protein profile affect the physical characteristics of the seed. An integrated proteomic approach was employed to characterise 28 sorghum lines with allelic variation at the kafirin loci, including three β-kafirin null mutants, in order to determine the effects of kafirin genetic diversity on the expression of storage proteins.High performance liquid chromatography (HPLC) and capillary electrophoresis were employed to profile water/salt-and alcohol-soluble protein fractions, revealing a wide range of diversity in protein content across the genotypes. Peak profiles were similar among β-kafirin null lines but different to normal lines, with a significant reduction in alcohol-soluble protein and the disappearance of a major set of protein peaks. The relative content of sequentially extracted soluble, insoluble and residual proteins was measured using RP-HPLC to evaluate the degree of crosslinking among storage proteins in the seed. High levels of insoluble and residual protein were associated with reduced digestibility.Gel-based separation of seed proteins and subsequent identification with tandem mass spectrometry identified a range of redox-active proteins affecting storage protein biochemistry. Multiple protein fractions were analysed across the β-kafirin null line QL12 and wild-type line 296B. The redox states of endosperm proteins, of which kafirins are a subset, have been shown to impact on quality traits in addition to the expression of proteins. Thioredoxin, active in the processing of storage v proteins at germination, has reported impacts on grain digestibility and was differentially expressed across the genotypes. A range of putative uncharacterised sorghum proteins regulating the folding and disulphide pairing of storage proteins ...

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Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

Aderinola

Duodu

2022

BioFactors

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The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, anti‐inflammatory, antihypertensive, anti‐cancer properties, etc. Food proteins, well known for their nutritional importance and their roles in growth and development, are also sources of peptide sequences with bioactive properties and physiological implications. Cereal and legume grains are important staples that are processed and consumed in various forms worldwide. However, they have received little attention compared to other foods. This review therefore is geared towards surveying the literature for an appraisal of research conducted on bioactive peptides in cereal and legume grains in order to identify what the knowledge gaps are. Studies on bioactive peptides from cereal and legume grains are still quite limited when compared to other food items and most of the research already carried out have been done without identifying the sequence of the bioactive peptides. However, the reports on the antioxidative, anticancer/inflammatory, antihypertensive, antidiabetic properties show there is much prospect of obtaining potent bioactive peptides from cereal and legume grains which could be utilized in the development of functional foods and nutraceuticals.

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Electrophoretic analysis of malting degradability of major sorghum reserve proteins

Cited by 8 publications

References 30 publications

Genetic Basis of Protein Digestibility in Grain Sorghum

Genetic Basis of Protein Digestibility in Grain Sorghum

Grain Proteomics of Sorghum: Improving Digestibility, Nutritional Quality and Starch Conversion to Ethanol

Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

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