Transgenic Sorghum with Altered Kafirin Synthesis: Kafirin Solubility, Polymerization, and Protein Digestion
Author:
Affiliation:
1. Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
2. Department of Biotechnology and Food Technology, Tshwane University of Technology, Pretoria 0001, South Africa
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf201878p
Reference29 articles.
1. Improving the protein content and composition of cereal grain
2. Factors affecting sorghum protein digestibility
3. Kafirin structure and functionality
4. African Biofortified Sorghum Project (ABS). (2009; http://biosorghum.org/(accessed 10 March 2010).
5. Protein Biofortified Sorghum: Effect of Processing into Traditional African Foods on Their Protein Quality
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