Making kafirin, the sorghum prolamin, into a viable alternative protein source

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dc.contributor.author Taylor, Janet
dc.contributor.author Taylor, J.R.N. (John Reginald Nuttall)
dc.date.accessioned 2018-05-17T07:46:30Z
dc.date.issued 2018-08
dc.description.abstract Kafirin, the sorghum prolamin, is the most hydrophobic of the prolamins, and forms disulfide cross‐links because of its high cysteine content. It is noted for its slow digestibility but does not trigger any adverse response when consumed by celiacs. These properties make kafirin potentially valuable in both food and nonfood applications, especially as a bioplastic and encapsulating agent. Despite these valuable properties, to date there is no commercial production of kafirin and consequently no commercial products. Extraction technologies that could be upscaled for industrial use are described. Also, genetic and physicochemical techniques that have been applied to improve the functional and nutritional properties of kafirin as a functional food ingredient and as a bioplastic are reviewed. It is proposed that kafirin extraction and bioplastic manufacture should be located at the site of grain bioethanol production. This would enable the use of a consistent supply of inexpensive, high‐protein feedstock from sorghum distillers dried grains with solubles, as well as a ready supply of inexpensive ethanol for extraction. In addition, equipment would be available for solvent recovery, and transportation costs could be minimized. These factors would contribute to making kafirin economically viable as an alternative protein source. en_ZA
dc.description.department Food Science en_ZA
dc.description.embargo 2019-08-01
dc.description.librarian hj2018 en_ZA
dc.description.uri https://onlinelibrary.wiley.com/journal/15589331 en_ZA
dc.identifier.citation Taylor, J. & Taylor, J.R.N. 2018, 'Making kafirin, the sorghum prolamin, into a viable alternative protein source', 'Journal of the American Oil Chemists' Society, vol. 95, no. 8, pp. 969-990. en_ZA
dc.identifier.issn 0003-021X (print)
dc.identifier.issn 1558-9331 (online)
dc.identifier.issn 10.1002/aocs.12016
dc.identifier.uri http://hdl.handle.net/2263/64953
dc.language.iso en en_ZA
dc.publisher Wiley en_ZA
dc.rights © 2018 AOCS. This is the pre-peer reviewed version of the following article : 'Making kafirin, the sorghum prolamin, into a viable alternative protein source', 'Journal of the American Oil Chemists' Society, vol. 95, no. 8, pp. 969-990, 2018, doi : 10.1002/aocs.12016. The definite version is available at : https://onlinelibrary.wiley.com/journal/15589331. en_ZA
dc.subject Functional food en_ZA
dc.subject Spent grains en_ZA
dc.subject Sorghum en_ZA
dc.subject Prolamin en_ZA
dc.subject Kafirin en_ZA
dc.subject Functional properties en_ZA
dc.subject Food ingredients en_ZA
dc.subject Bioplastics en_ZA
dc.subject Sulfur compounds en_ZA
dc.subject Reinforced plastics en_ZA
dc.subject Proteins en_ZA
dc.subject Nutrition en_ZA
dc.subject Manufacture en_ZA
dc.subject Food additives en_ZA
dc.subject Extraction en_ZA
dc.subject Ethanol en_ZA
dc.subject Bioethanol en_ZA
dc.subject Amino acid (AA) en_ZA
dc.subject Distillers dried grains with solubles (DDGS) en_ZA
dc.subject Brewery spent grain en_ZA
dc.title Making kafirin, the sorghum prolamin, into a viable alternative protein source en_ZA
dc.type Postprint Article en_ZA


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