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Improving the in vitro protein digestibility of sorghum with reducing agents
Open accessAbstract
We have shown in previous reports that cooked sorghum protein is less digestible than other cooked cereal proteins. The pepsin-indigestible proteins in sorghum were found to be mainly prolamin proteins. Cooking sorghum in the presence of 2-mercaptoethanol increased protein digestibility ( in vitro with pepsin or trypsin/chymotrypsin) to a level comparable with other cereals. At a concentration of 100 mM, other reducing agents (dithiothreitol, sodium bisulfite, and L-cysteine) were equally effective in improving sorghum digestibility. When maize was cooked in the presence of 2-mercaptoethanol, protein digestibility increased 5% compared to 25% for sorghum. Cooking barley, rice, and wheat with 2-mercaptoethanol had no significant effect on protein digestibility. The addition of reducing agents appears to prevent the formation of protein polymers linked by disulfide bonds.
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Cited by
Factors affecting sorghum protein digestibility
Duodu, K. G., Taylor, J. R. N., Belton, P. S., & Hamaker, B. R. (2003) · Journal of Cereal Science · doi:10.1016/s0733-5210(03)00016-x · Cited by 782
Self-citationAl-Rabadi, G. J. S., Gilbert, R. G., & Gidley, M. J. (2009) · Journal of Cereal Science · doi:10.1016/j.jcs.2009.05.001 · Cited by 281
Use of starter cultures in fermentation on a household scale
Holzapfel, W. (1997) · Food Control · doi:10.1016/s0956-7135(97)00017-0 · Cited by 274
Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility
Duodu, K. G., Nunes, A., Delgadillo, I., Parker, M. L., Mills, E. N. C., Belton, P. S., & Taylor, J. R. N. (2002) · Journal of Cereal Science · doi:10.1006/jcrs.2001.0411 · Cited by 272
Anyango, J. O., de Kock, H. L., & Taylor, J. R. N. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.06.094 · Cited by 56
Metadata
- Authors
- Hamaker, B. R., Kirleis, A. W., Butler, L. G., Axtell, J. D., & Mertz, E. T.
- Venue
- Proceedings of the National Academy of Sciences
- Published
- 1987-02
- Volume
- 84
- Issue
- 3
- Pages
- 626-628
- ISSN
- 0027-8424 (ISSN-L)
- 1091-6490
- OpenAlex
- W2027121246
- Cited by
- 213
- References
- 0
- FWCI
- 0.85
- Type
- journal article
- Language
- en
- Open access
- green
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- Hamaker, B. R., Kirleis, A. W., Butler, L. G., Axtell, J. D., & Mertz, E. T. (1987). Improving the in vitro protein digestibility of sorghum with reducing agents. Proceedings of the National Academy of Sciences. https://doi.org/10.1073/pnas.84.3.626
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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