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

dc.contributor.authorTaylor, Janet
dc.contributor.authorTaylor, J.R.N. (John Reginald Nuttall)
dc.contributor.emailjanet.taylor@up.ac.zaen_ZA
dc.date.accessioned2018-05-17T07:46:30Z
dc.date.issued2018-08
dc.description.abstractKafirin, 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.departmentFood Scienceen_ZA
dc.description.embargo2019-08-01
dc.description.librarianhj2018en_ZA
dc.description.urihttps://onlinelibrary.wiley.com/journal/15589331en_ZA
dc.identifier.citationTaylor, 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.issn0003-021X (print)
dc.identifier.issn1558-9331 (online)
dc.identifier.issn10.1002/aocs.12016
dc.identifier.urihttp://hdl.handle.net/2263/64953
dc.language.isoenen_ZA
dc.publisherWileyen_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.subjectFunctional fooden_ZA
dc.subjectSpent grainsen_ZA
dc.subjectSorghumen_ZA
dc.subjectProlaminen_ZA
dc.subjectKafirinen_ZA
dc.subjectFunctional propertiesen_ZA
dc.subjectFood ingredientsen_ZA
dc.subjectBioplasticsen_ZA
dc.subjectSulfur compoundsen_ZA
dc.subjectReinforced plasticsen_ZA
dc.subjectProteinsen_ZA
dc.subjectNutritionen_ZA
dc.subjectManufactureen_ZA
dc.subjectFood additivesen_ZA
dc.subjectExtractionen_ZA
dc.subjectEthanolen_ZA
dc.subjectBioethanolen_ZA
dc.subjectAmino acid (AA)en_ZA
dc.subjectDistillers dried grains with solubles (DDGS)en_ZA
dc.subjectBrewery spent grainen_ZA
dc.titleMaking kafirin, the sorghum prolamin, into a viable alternative protein sourceen_ZA
dc.typePostprint Articleen_ZA

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