Qualitative assessment of ‘highly digestible’ protein mutation in hard endosperm sorghum and its functional properties

Teferra, Tadesse Fikre; Amoako, Derrick B.; Rooney, William L.; Awika, Joseph M.

doi:10.1016/j.foodchem.2018.08.014

Cited by 14 publications

(6 citation statements)

References 32 publications

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“…However, the key challenges associated with the use of sorghum as protein-rich food are low protein digestibility and poor protein quality (low lysine), which reduce its nutritional value especially for those who rely on sorghum as a staple food source. Breeding efforts to improve these were successful with hd (high digestible) proteins transferred into well-established sorghum hybrids resulting in improved protein digestibility by 25-40% ( Teferra et al., 2019 ). More recently, clustered regularly interspaced short palindromic repeats (CRISPR) gene-editing technique was used to develop sorghum variants with improved protein quality (increased lysine content) and digestibility ( Li et al., 2018 ) thus presenting a new opportunity for more rapid and precise sorghum improvement.…”

Section: Discussionmentioning

confidence: 99%

India’s rainfed sorghum improvement: Three decades of genetic gain assessment for yield, grain quality, grain mold and shoot fly resistance

et al. 2022

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Sorghum is a climate-resilient cereal and staple food crop for more than 200 million people in arid and semi-arid countries of Asia and Africa. Despite the economic importance, the productivity of sorghum in India is constrained by biotic and abiotic stresses such as incidences of shoot fly, grain mold and drought. Indian sorghum breeding focused on dual-purpose (grain and fodder), short-duration varieties with multiple resistance/tolerance to pests and diseases and improved nutritional quality (high protein, iron and zinc and low fat). In this context, it is important to ascertain the genetic progress made over 30 years by assessing the efficiency of past achievements in genetic yield potential and to facilitate future genetic improvement. The current study determined the genetic gain in 24 sorghum varieties developed by the national and state level research systems during 1990-2020. The 24 varieties were evaluated for three years (2018-2020) at six locations in Telangana state for yield, nutritional characteristics and tolerance to shoot fly and grain mold. The absolute grain yield genetic gain from the base year 1990 is 44.93 kg/ha/yr over the first released variety CSV 15. The realized mean yield increased from 2658 kg/ha of the variety CSV 15 in 1990s to 4069 kg/ha of SPV 2579 developed in 2020s. The absolute genetic gain for grain mold resistance is -0.11 per year with an overall relative gain of 1.46% over CSV 15. The top varieties for grain yield (SPV 2579, SPV 2678 and SPV 2578), fodder yield (PYPS 2, SPV 2769 and SPV 2679), shoot fly tolerance (PYPS 8, PYPS 2 and SPV 2179), mold tolerance (PYPS 8, PYPS 2 and SPV 2579) and high protein (PYPS 8, PYPS 2 and SPV 2769) were identified for possible scale up and further use in breeding program diversification. The study revealed that sorghum varieties bred with diverse genetic backgrounds such as landraces and with tolerance to pests and diseases had stable yield performance. Application of genomics and other precision tools can double genetic gains for these traits to strengthen sorghum cultivation in rainfed areas serving food and nutrition security.

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Section: Discussionmentioning

confidence: 99%

India’s rainfed sorghum improvement: Three decades of genetic gain assessment for yield, grain quality, grain mold and shoot fly resistance

et al. 2022

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“…These covalent protein–protein interactions in sorghum endosperm limit sorghum use in food applications. Sorghum protein body mutants with a high‐protein‐digestibility trait have been shown to reduce sorghum endosperm protein crosslinking during hydrothermal processing due to burying of the high cysteine protein fractions (β and γ‐kafirin) in the interior of the protein bodies (Oria et al., 2000; Teferra et al., 2019). This trait is currently under development to produce varieties with improved endosperm functionality in food systems (Teferra et al., 2019; Tesso et al., 2008).…”

Section: Mechanisms Of Protein–starch Interactions and Their Effect O...mentioning

confidence: 99%

“…Sorghum protein body mutants with a high‐protein‐digestibility trait have been shown to reduce sorghum endosperm protein crosslinking during hydrothermal processing due to burying of the high cysteine protein fractions (β and γ‐kafirin) in the interior of the protein bodies (Oria et al., 2000; Teferra et al., 2019). This trait is currently under development to produce varieties with improved endosperm functionality in food systems (Teferra et al., 2019; Tesso et al., 2008). Maize also contains cysteine‐rich prolamins (β‐ and γ‐zein) within the endosperm that are known to exhibit protein crosslinking (Anderson & Lamsal, 2011; Shewry & Halford, 2002); however, zein does not have the same impact on starch functionality (Ezeogu et al., 2008).…”

Section: Mechanisms Of Protein–starch Interactions and Their Effect O...mentioning

confidence: 99%

Effect of protein–starch interactions on starch retrogradation and implications for food product quality

Scott

Awika

2023

Comp Rev Food Sci Food Safe

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Starch retrogradation is a consequential part of food processing that greatly impacts the texture and acceptability of products containing both starch and proteins, but the effect of proteins on starch retrogradation has only recently been explored. With the increased popularity of plant-based proteins in recent years, incorporation of proteins into starch-based products is more commonplace.These formulation changes may have unforeseen effects on ingredient functionality and sensory outcomes of starch-containing products during storage, which makes the investigation of protein-starch interactions and subsequent impact on starch retrogradation and product quality essential. Protein can inhibit or promote starch retrogradation based on its exposed residues. Charged residues promote charge-dipole interactions between starch-bound phosphate and protein, hydrophobic groups restrict amylose release and reassociation, while hydrophilic groups impact water/molecular mobility. Covalent bonds (disulfide linkages) formed between proteins may enhance starch retrogradation, while glycosidic bonds formed between starch and protein during hightemperature processing may limit starch retrogradation. With these proteinstarch interactions in mind, products can be formulated with proteins that enhance or delay textural changes in starch-containing products. Future work to understand the impact of starch-protein interactions on retrogradation should focus on integrating the fields of proteomics and carbohydrate chemistry. This interdisciplinary approach should result in better methods to characterize mechanisms of interaction between starch and proteins to optimize their food applications. This review provides useful interpretations of current literature characterizing the mechanistic effect of protein on starch retrogradation.

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“…The WSI is a measure how much flour can be dissolved in water and the WAI is a measure how much how water can be absorbed into a mass of flour. These two measurements are important for flour-based food products and are an indicator of quality as they convey functionality with other food ingredients (Teferra et al, 2019).The waxy hybrids and the waxy check hybrid had statistically higher WSI values than a nonwaxy and heterozygous waxy quality checks (Table 5). Alternatively, the heterozygous waxy and nonwaxy check hybrids had statistically higher WAI than all tested waxy hybrids.…”

Section: Characteristicsmentioning

confidence: 99%

Registration of Tx3483 through Tx3488 sorghum germplasm with waxy endosperm

Kent

Rooney

2021

J of Plant Registrations

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Six sorghum [Sorghum bicolor (L.) Moench] germplasm lines, Tx3483 through Tx3488 (Reg. no. PL-313 to PL-318, PI 698643 to PI 698648), are proposed for release by Texas A&M Agrilife Research. These lines were developed and tested by the Agrilife Research sorghum breeding and genetics program. Tx3483 through Tx3488 are pollinator parents that combine waxy endosperm with improved agronomic performance and grain functionality. In combination with a waxy endosperm seed parent, these lines produce waxy endosperm hybrids with consistently higher yield than the currently available waxy check hybrid. Additionally, some of these germplasms produce hybrids with improved grain composition and functional properties of the derived flour.

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Qualitative assessment of ‘highly digestible’ protein mutation in hard endosperm sorghum and its functional properties

Cited by 14 publications

References 32 publications

India’s rainfed sorghum improvement: Three decades of genetic gain assessment for yield, grain quality, grain mold and shoot fly resistance

India’s rainfed sorghum improvement: Three decades of genetic gain assessment for yield, grain quality, grain mold and shoot fly resistance

Effect of protein–starch interactions on starch retrogradation and implications for food product quality

Registration of Tx3483 through Tx3488 sorghum germplasm with waxy endosperm

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