Sorghum and Millet Proteins

Sorghum and millet proteins are an important source of dietary protein for significant numbers of people living throughout Africa and parts of Asia. Compared with other food proteins such as those found in milk, eggs, and wheat, little is known about the functionality of sorghum and millet proteins....

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Bibliographic Details
Published inApplied Food Protein Chemistry pp. 323 - 359
Main Authors Bean, Scott, Ioerger, Brian P
Format Book Chapter
LanguageEnglish
Published Chichester, UK John Wiley & Sons, Ltd 05.12.2014
Subjects
millet
prolamin
proteins
sorghum
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Summary:Sorghum and millet proteins are an important source of dietary protein for significant numbers of people living throughout Africa and parts of Asia. Compared with other food proteins such as those found in milk, eggs, and wheat, little is known about the functionality of sorghum and millet proteins. Enhancing the functional and nutritional properties of sorghum and millet proteins could play an important role in improving the lives of people that depend on these grains as basic food staples. Developing new uses for these proteins could also lead to enhanced economic opportunities. The use of isolated sorghum proteins as bioplastic films is one example of such potential. The structure and interactions of sorghum and millet proteins display unique properties compared with other cereal grains. Their importance to the food security for large portions of the world emphasizes the need for continued research to increase our knowledge of this vital nutritional resource.
ISBN:111994449X
9781119944492
DOI:10.1002/9781118860588.ch13