Extractability, fractionation and nutritional value of low and high tannin sorghum proteins

Kafirins and glutelins were found to be the major, while albumins and globulins were the minor components of sorghum proteins. Marked differences were noticed in both amino acid composition and electrophoretic properties among the sorghum protein fractions. Albumins and globulins were more rich in m...

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Bibliographic Details
Published in:Food chemistry 1998-11, Vol.63 (3), p.325-329
Main Author: Youssef, A.M.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
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Summary:Kafirins and glutelins were found to be the major, while albumins and globulins were the minor components of sorghum proteins. Marked differences were noticed in both amino acid composition and electrophoretic properties among the sorghum protein fractions. Albumins and globulins were more rich in most of essential amino acids than the other sorghum protein fractions. Dehulling of sorghum grain led to a marked reduction in tannins, and slight reduction in total protein. Low tannin sorghum, Giza 15 variety, had relatively high levels of protein extraction efficiency, albumins, globulins and kafirins, slightly low levels of glutelins and the same amino acids as the high tannin sorghum SX 121 variety.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(98)00028-4