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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #417124
Research Project: Grain Composition Traits Related to End-Use Quality and Value of Sorghum

Location: Grain Quality and Structure Research

Title: Protein Chemistry, Structure, Synthesis, and Functional Properties

Author
item Bean, Scott
item IOERGER, BRIAN, P - US Department Of Agriculture (USDA)
item Tilley, Michael
item WEIGLE, AUSTIN, T - US Department Of Agriculture (USDA)
item KHAN, NASIR ALI - Texas Tech University
item JIAO, YINPING - Texas Tech University
item DU, ZHENJIAO - Kansas State University
item KUMAR, NANDAN - Kansas State University
item LI, YONGHUI - Kansas State University

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 9/24/2024
Publication Date: 7/25/2025
Citation: Bean, S.R., Ioerger, B.P., Tilley, M., Weigle, A.T., Khan, N.A., Jiao, Y., Du, Z., Kumar, N. and Li, Y. 2025. Protein chemistry, structure, synthesis, and functional properties. Pp. 233- 270 In: J.R.N Taylor, K. Duodu, and S.R. Bean, eds. Sorghum and Millets: Chemistry and Technology, 3rd ed. Elsevier, San Diego, CA. https://doi.org/10.1016/B978-0-443-23954-0.00012-4
DOI: https://doi.org/10.1016/B978-0-443-23954-0.00012-4

Interpretive Summary:

Technical Abstract: Sorghum and the millets serve as a significant food source for millions of people worldwide and are important sources of dietary protein. Due to rising global populations, the demand for dietary protein is expected to grow, further increasing the importance of sorghum and millets as protein sources. Sorghum and millets can be grown in many environments not favorable to other grains and represent a sustainable source of plant-based protein. In addition to nutritional importance, cereal proteins also have important functional roles in foods and are increasingly being recognized for bioactive properties, especially when broken down into peptides. Protein functionality, and ultimately utilization, is closely linked to protein structure and chemistry. Many factors can influence protein content and composition including genetic variability, crop production practices, and biotechnology. Such factors can be manipulated to improve the protein quality of sorghum and millet grain. This chapter includes sections on protein content, composition, and factors that can influence protein quality. Information on the functionality of sorghum and millet proteins in foods and for production of bioactive peptides is also included.