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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCED END USE QUALITY AND UTILIZATION OF SORGHUM GRAIN

Location: Grain Quality and Structure Research Unit

Title: Protein Composition and Grain Hardness in Sorghum

Authors
item Bean, Scott
item Ioerger, Brian

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 5, 2006
Publication Date: September 17, 2006
Citation: Bean, S., Ioerger, B.P. 2006. Protein composition and grain hardness in sorghum [abstract]. AACC International Meeting. Symposia Paper No. 124.

Technical Abstract: Grain hardness is an important quality trait in sorghum. Grain hardness has been linked to milling and food quality as well as resistance to insects and mold. Despite the importance of grain hardness in sorghum, its biochemical basis is still not well understood. In sorghum, the grain is composed of areas of both hard and soft endosperm. Past research has demonstrated that the storage protein composition of these endosperm types differs, and hypotheses on protein cross-linking have been made to explain grain hardness. Our research into the polymeric protein composition and kafirin subclass composition in sorghum has confirmed that kafirin composition does vary between hard and soft endosperm, with soft endosperm having higher relative amounts of gamma kafirin compared to hard endosperm. Furthermore, the crosslinking of the kafirins appears to differ as the molecular weight distribution of polymeric proteins differs between hard and soft endosperm. The distribution of disulfide bonds and free sulfhydryl bonds also differed between hard and soft endosperm.

Last Modified: 7/24/2014
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