Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm

Autor:	William H. Vensel, Jeffrey F. Pedersen, Tsang Lau, Jeff D. Wilson, William J. Hurkman, Joshua H. Wong, Peggy G. Lemaux, Jaswinder Singh, Bob B. Buchanan, Nick Cai
Rok vydání:	2009
Předmět:	biology Starch food and beverages Sorghum bicolor Sorghum biology.organism_classification Biochemistry Endosperm Protein content chemistry.chemical_compound Pepsin chemistry Agronomy biology.protein Food science Starch synthase Sweet sorghum Food Science
Zdroj:	Journal of Cereal Science. 49:73-82
ISSN:	0733-5210
DOI:	10.1016/j.jcs.2008.07.013
Popis:	Although a principal source of energy and protein for millions of the world’s poorest people, the nutritional value of sorghum (Sorghum bicolor L. Moench) is diminished because of low digestibility of grain protein and starch. To address this problem, we analyzed the properties of two sorghum lines that have a common pedigree but differ in digestibility. Consistent with results based on a ruminal fluid assay, the protein and starch of one line (KS48) was more thoroughly digested than that of the other (KS51) using in vitro assays based on pepsin and a-amylase. The indigestibility of KS51 relative to KS48 was shown to be due to (i) a greater abundance of disulfide-bonded proteins; (ii) presence in KS51 of nonwaxy starch and the accompanying granule-bound starch synthase; and (iii) the differing nature of the protein matrix and its interaction with starch. The current findings suggest that each of these factors should be considered in efforts to enhance the nutritional value of sorghum grain.
Databáze:	OpenAIRE
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