Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins

• Published in: Journal of food science 2010-06, Vol.75 (5), p.R90-R104
• Main Authors: de Mesa-Stonestreet, Normell Jhoe, Alavi, Sajid, Bean, Scott R
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Celiac disease; Cereal and baking product industries; Cereals; chemical concentration; digestibility; food analysis; food applications; food composition; Food Handling - methods; Food industries; Food science; food technology; Food Technology - methods; Foods; Fundamental and applied biological sciences. Psychology; gluten-free; gluten-free foods; Grain; grain protein; grain sorghum; Grains; isolation; kafirin; kafirins; literature reviews; Nutrition; Nutritive Value; Patients; Plant Extracts - chemistry; Plant Extracts - metabolism; Plant Proteins - chemistry; Plant Proteins - isolation & purification; Plant Proteins - metabolism; prolamins; protein isolates; protein isolation; Proteins; Sonication - methods; Sorghum; Sorghum - chemistry; Sorghum - metabolism; sorghum protein; storage proteins; Wheat
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2010.01623.x

Celiac disease is a serious condition affecting millions of individuals. Those afflicted with this illness are resigned to a lifelong avoidance of products containing the storage prolamin proteins found in cereal grains wheat, rye, and barley. Since many food products are based on these cereals, especially wheat, celiac patients have very limited food choices, and those that are available to them are generally poor in quality, often nutritionally deficient, and expensive. Furthermore, this condition also indirectly affects their families and friends with whom they share meals. Thus, a burgeoning need exists to develop nutritious, palatable, and affordable foods, especially staples like bread and pasta, for these individuals and their families and friends who are accustomed to wheat based products. Grain sorghum and its proteins are safe for celiac patients and individuals with varying levels of gluten intolerances. However, the main sorghum proteins, kafirins, are resistant to digestion. They are also difficult to extract and modify in an industrial-scale process and with food-compatible chemicals, thus limiting their use in foods. This review describes studies on kafirin extraction and methods for modifying sorghum proteins for improved nutrition and functionality, as well as food applications. Armed with this knowledge, scientists and technologists will be in a better position to identify opportunities that will further enhance the nutritional and functional value of sorghum proteins.