Transgenic sorghum with suppressed synthesis of kafirin subclasses : effects on flour and dough rheological characteristics

Show simple item record Elhassan, Mohammed S.M. Emmambux, Mohammad Naushad Taylor, J.R.N. (John Reginald Nuttall) 2017-08-07T08:17:08Z 2017-05
dc.description.abstract Arising from work showing that conventionally bred high protein digestibility sorghum types have improved flour and dough functionality, the flour and dough properties of transgenic biofortified sorghum lines with increased protein digestibility and high lysine content (TG-HD) resulting from suppressed synthesis of several kafirin subclasses, especially the cysteine-rich γ-kafirin, were studied. TG-HD sorghums had higher flour water solubility at 30 °C (p < 0.05) and much higher paste viscosity (41% higher) than their null controls (NC). TG-HD doughs were twice as strong as their NC and dynamic rheological analysis indicated that the TG doughs were somewhat more elastic up to 90 °C. CLSM of doughs and pastes indicated that TG-HD had a less compact endosperm protein matrix surround the starch compared to their NC. The improved flour and dough functional properties of the TG-HD sorghums seem to be caused by reduced endosperm compactness resulting from suppression of synthesis of several kafirin subclasses which modifies protein body and protein matrix structure, and to improved protein-starch interaction through hydrogen bonding specifically caused by reduction in the level of the hydrophobic γ-kafirin. The improved flour functionality of these transgenic biofortified sorghums can increase their commercial utility by complementing their improved nutritional quality. en_ZA
dc.description.department Food Science en_ZA
dc.description.embargo 2018-05-30
dc.description.librarian hj2017 en_ZA
dc.description.sponsorship The Howard G. Buffett Foundation through the Norman E. Borlaug Institute for International Agriculture of Texas A&M University. The Bill and Melinda Gates Grand Challenges 9, Africa Biofortified Sorghum Project through a sub-grant from the Africa Harvest Biotechnology Foundation International. The University of Pretoria for a Research Support Bursary for MSM Elhassan. en_ZA
dc.description.uri en_ZA
dc.identifier.citation Elhassan, M.S.M., Emmambux, M.N. & Taylor, J.R.N. 2017, 'Transgenic sorghum with suppressed synthesis of kafirin subclasses : effects on flour and dough rheological characteristics', Journal of Cereal Science, vol. 75, pp. 69-76. en_ZA
dc.identifier.issn 1095-9963 (online)
dc.identifier.issn 0733-5210 (print)
dc.identifier.other 10.1016/j.jcs.2017.03.020
dc.language.iso en en_ZA
dc.publisher Elsevier en_ZA
dc.rights © 2017 Elsevier B.V. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Journal of Cereal Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Journal of Cereal Science, vol. 75, pp. 69-76, 2017. doi : 10.1016/j.jcs.2017.03.020. en_ZA
dc.subject Dough rheological properties en_ZA
dc.subject Kafirin en_ZA
dc.subject Sorghum en_ZA
dc.subject Transgenic sorghum with high protein digestibility (TG-HD) en_ZA
dc.title Transgenic sorghum with suppressed synthesis of kafirin subclasses : effects on flour and dough rheological characteristics en_ZA
dc.type Postprint Article en_ZA

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