Kafirin, an alcohol-soluble protein from kafir (Andropogon Sorghum)

Johns, Carl O.; Brewster, Joseph F.

doi:10.1016/s0016-0032(17)90404-1

Cited by 4 publications

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“…in kafirin films with a more rough texture compared with the zein film (Table I). The tendency of kafirin to gel more readily than zein was first reported by Johns and Brewster (1916), although even today the phenomenon of kafirin and zein gelling is not well understood. Although work by Jones and Beckwith (1970) using reducing agents to break disulfide bonds showed that gelation of kafirin was not prevented, Lawton (2002) stated that β-, γ-, and δzeins contribute to the gelling of zein.…”

Section: Resultsmentioning

confidence: 99%

Physical, Mechanical, and Barrier Properties of Kafirin Films from Red and White Sorghum Milling Fractions

Silva

Taylor

2005

Cereal Chem

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Fractions from the sorghum dry milling industry, including bran, are a potential source of kafirin. Free‐standing plasticized cast films were prepared from defatted kafirin preparations from red and white sorghum flour and bran fractions, and from commercial zein. All the kafirin preparations were able to form films. However, there were differences in film thickness, clarity, flexibility, surface texture, odor, and color between the different kafirin films. Bran kafirin films were highly colored, less flexible with a less smooth surface texture compared with films from flour, probably due to higher levels of contaminants in the bran kafirins. The strong color of the bran films could limit their use in certain coating applications. The kafirin films had much higher tensile strength and lower extensibility than zein film, probably because of the presence of β‐ and γ‐kafirins in the kafirin, giving high levels of disulfide cross‐linking in the kafirin films. The kafirin films had poorer water barrier properties than zein film, possibly due to greater thickness or to poorer flexibility, which may have caused microcracks.

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Section: Resultsmentioning

confidence: 99%

Physical, Mechanical, and Barrier Properties of Kafirin Films from Red and White Sorghum Milling Fractions

Silva

Taylor

2005

Cereal Chem

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“…Kafirin is very similar in composition to zein (maize prolamin) but is slightly more hydrophobic (Duodu et al 2003). Effective extraction of kafirin requires the use of aqueous ethanol at elevated temperature (Johns and Brewster 1916) or aqueous tert-butanol (a higher alcohol) at ambient temperature (Taylor et al 1984), or extraction of total grain proteins in basic buffer containing sodium dodecyl sulfate (SDS) followed by precipitation of the nonkafirin proteins with aqueous tert-butanol (Hamaker et al 1995). There are problems with these processes for industrial and food use.…”

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confidence: 99%

Glacial Acetic Acid—A Novel Food‐Compatible Solvent for Kafirin Extraction

Taylor

Dutton

et al. 2005

Cereal Chem

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“…Protein contents of the sorghum cultivars and extracts thereof were determined using the Dumas combustion method, an adaptation of the Official Method (AOAC 1995) to an automated Dumas protein analysis system (EAS, VarioMax N/CN, Elt, Gouda, The Netherlands), using 6.25 as the conversion factor (Johns and Brewster 1916). Moisture analysis was conducted according to Approved Method 44-15A (AACC International 2000).…”

Section: Protein and Moisture Analysismentioning

confidence: 99%

Characterization of Kafirins in Algerian Sorghum Cultivars

et al. 2009

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The prolamins in seven Algerian Sahara sorghum cultivars of varying seed shape and color were investigated. Protein contents ranged from 12 to 16%. Prolamins were the major protein fraction. They could be separated according to degree of disulfide cross‐linking. Kafirin monomers and low molecular weight polymers could be extracted with 70% ethanol, whereas highly cross‐linked kafirins additionally needed a reducing agent to become extractable. Kafirin monomers of α‐, β‐ and γ‐type were purified and N‐terminally sequenced. For the first time, δ‐kafirin was identified at the protein level. The study clearly revealed intercultivar differences between protein levels. The joint use of SDS‐PAGE, SE‐HPLC, and RP‐HPLC allowed discriminating among cultivars based on the differences in prolamin levels and composition.

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Kafirin, an alcohol-soluble protein from kafir (Andropogon Sorghum)

Cited by 4 publications

References 0 publications

Physical, Mechanical, and Barrier Properties of Kafirin Films from Red and White Sorghum Milling Fractions

Physical, Mechanical, and Barrier Properties of Kafirin Films from Red and White Sorghum Milling Fractions

Glacial Acetic Acid—A Novel Food‐Compatible Solvent for Kafirin Extraction

Characterization of Kafirins in Algerian Sorghum Cultivars

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