All Issue

2014 Vol.59, Issue 3 Preview Page

Original Research Article

Variation of Fractionated Protein Content by Solubility in Korean Local Sorghum Seed

국내 수수 종자의 용해도별 단백질 함량 변이

Sei Joon Park1
,
Jun Young Park1
,
Su Min Hwang2
,
Myung Chul Seo3
,
Tae Wan Kim11*
박 세준1
,
박 준영1
,
황 수민2
,
서 명철3
,
김 태완11*
1Institute of Ecological Phytochemistry, Hankyong National University, Ansung 456-749, Korea.
2Department of Plant Life and Environmental Science, Hankyong National University, Ansung 456-749, Korea.
3Crop Environment research division, NICS, RDA, Suwon, 441-857, Korea
1국립한경대학교 식물생태화학연구소
2국립한경대학교 식물생명환경과학과
3농촌진흥청 국립식량과학원 작물환경과
*Corresponding Author
30 September 2014. pp. 245-251
PDF XML Citation
Abstract

Sorghum seed is traditionally used as health supplements and the secondary food mixed with rice in Korea. While the research of reserve protein in sorghum seed have been carried out in many countries used as major food, much less is known about reserve proteins of Korean local sorghum seeds. To obtain protein characteristics in 20 Korean local sorghum seed, quantitative content of reserve protein was determined after fractionation by modified ‘Osbone’ method and α-kafirin of prolamin was determined by SDSPAGE. Mean albumin, globulin, prolamin and glutelin contents based on total seed protein content of 20 Korean local sorghum seed were 6.2%, 0.9%, 57.9% and 35.1%, respectively. Sorghum cultivar with high prolamin were ‘Whin-susu’, ‘Whin-Chalsusu’, ‘Whanggeum-Chalsusu’, and ‘Daepungshushu’. Sorghum cultivar with high α-kafirin were ‘Whin-susu’, ‘Geumsan-Chalsusu’, ‘Whin-Chalsusu’, and ‘Jangmok-susu’. Among the 20 varieties, ‘Whin-susu’ and ‘Whin-Chalsusu’ were selected as high α -kafirin and prolamin sorghum cultivar, which showed 64.5 and 71.9% of prolamin contents, respectively.

Keywords
sorghum
seed
albumin
globulin
prolamin
glutelin
References

인용문헌(REFERENCES)

1
JO Anyango, N Duneas, JRN Taylor and J Taylor, J Agric and Food Chem, Physicochemical Modification of Kafirin Microparticles and Their Ability To Bind Bone Morphogenetic Protein-2 (BMP-2), for Application as a Biomaterial, 60; 8419-8426 (2012)
2
PS Belton and JRN Taylor, Trends in Food Science & Technology, Sorghum and millets: protein sources for Africa, 15; 94-98 (2004)
3
MM Bradford, Anal Biochem, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding, 72; 248-54 (1976)
4
I Camargo Filho, DAG Cortez, T Ueda-Nakamura, CV Nakamura and BP Dias Filho, Phytomedicine, Antiviral activity and mode of action of a peptide isolated from Sorghum bicolor, 15; 202-208 (2008)
5
KG Duodu, JRN Taylor, PS Belton and BR Hamaker, J Cereal Sci, Factors affecting sorghum protein digestibility, 38; 117-131 (2003)
6
L Dykes and LW Rooney, J Cereal Sci, Sorghum and millet phenols and antioxidants, 44; 236-251 (2006)
7
N M Emmambux and JRN Taylor, J Sci Food Agric, Sorghum kafirin interaction with various phenolic compounds, 83; 402-407 (2003)
8
FAO, FAO Food and Nutrition. No. 27. Sorghum and millets in human nutrition, 00100 Rome, Italy. Viale delle Terme di Caracalla. (1995)
9
N Farrokhi, JP Whitelegge and JA Brusslan, Plant Biotechnol J, Plant peptides and peptidomics, 6; 105-34 (2008)
10
BR Hamaker, A A Mohamed, JE Habben, CP Huang and BA Larkins, Cereal chem, Efficient procedure for extracting maize and sorghum kernel proteins reveals higher prolamin contents than the conventional method, 72; 583-588 (1995)
11
R Hartmann and H Meisel, Curr Opin Biotechnol, Food-derived peptides with biological activity: from research to food applications, 18; 163-9 (2007)
12
HS Jeon, IM Chung, KH Ma, EH Kim, SJ Young and JK Ahn, Korean J Crop Sci, Analysis of Phenolic Compounds in Sorghum, Foxtail Millet and Common Millet, 56; 361-74 (2011)
13
V Kamath, S Niketh, A Chandrashekar and PS Rajini, Food Chem, Chymotryptic hydrolysates of ?-kafirin, the storage protein of sorghum (Sorghum bicolor) exhibited angiotensin converting enzyme inhibitory activity, 100; 306-311 (2007)
14
HY Ki, ES Seong, BK Ghimire, IM Chung, SS Kwon, EJ Goh, K Heo, MJ Kim, JD Lim, D Lee and CY Yu, Food Chem, Antioxidant and antimicrobial activities of crude sorghum extract, 115; 12341-239 (2009)
15
JY Ko, SB Song, JS Lee, JR Kang, MC Seo, BG Oh, DY Kwak, MH Nam, HS Jeong and KS Woo, J Korean Soc Food Sci Nutr, Changes in Chemical Components of Foxtail Millet, Proso Millet, and Sorghum with Germination, 40(8); 1128-1135 (2011)
16
T Kumar, I Dweikat, S Sato, Z Ge, N Nersesian, H Chen, T Elthon, S Bean, BP Ioerger, M Tilley and T Clemente, Plant Biotechnol J, Modulation of kernel storage proteins in grain sorghum (Sorghum bicolor (L.) Moench), 10; 533-44 (2012)
17
UK Laemmli, Nature, Cleavage of structural proteins during the assembly of the head of bacteriophage T4, 227; 680-5 (1970)
18
HK Lee, IG Hwang, HY Kim, KS Woo, SH Lee, SH Woo, JS Lee and HS Jeong, J Korean Soc Food Sci Nutr, Physicochemical Characteristic and Antioxidant Activites of Cereals and Legumes in Korea, 39(9); 1399-1404 (2010)
19
PC Mincoff, DA Garcia Cortez, T Ueda-Nakamura, CV Nakamura and BP Dias Filho, Research in Microbiology, Isolation and characterization of a 30kD antifungal protein from seeds of Sorghum bicolor, 157; 326-332 (2006)
20
MP Oria, BR Hamaker, JD Axtell and CP Huang, Proc Natl Acad Sci USA, A highly digestible sorghum mutant cultivar exhibits a unique folded structure of endosperm protein bodies, 97; 5065-70 (2000)
21
MP Oria, BR Hamaker and JM Schull, J Cereal Sci, In vitro protein digestibility of developing and mature sorghum grain in relation to -kafirin disulfide crosslinking, 22; 85-93 (1995)
22
TB Osborne, 2nd. The vegetable proteins, London. Longman. Gree and Co. (1924)
23
SH Park and SR Bean, J Agric Food Chem, Investigation and optimization of the factors influencing sorghum protein extraction, 51; 7050-4 (2003)
24
MS Seo, JY Ko, SB Song, JS Lee, JR Kang, DY Kwak, BG Oh, YN Yoon, MH Nam, HS Jeong and KS Woo, J. Korean Soc. Food Sci. Nutr., Antioxidant Compounds and Activities of Foxtail Millet, Proso Millet and Sorghum with Different Pulverizing Methods, 40; 790-7 (2011)
25
J Taylor, SR Bean, BP Ioerger and JRN Taylor, J Cereal Sci, Preferential binding of sorghum tannins with γ-kafirin and the influence of tannin binding on kafirin digestibility and biodegradation, 46; 22-31 (2007)
26
AM Youssef, Food Che, Extractability, fractionation and nutritional value of low and high tannin sorghum proteins, 63; 325-329 (1988)
27
JH Wong, DB Marx, JD Wilson, BB Buchanan, PG Lemaux and JF Pedersen, Plant Science, Principal component analysis and biochemical characterization of protein and starch reveal primary targets for improving sorghum grain, 179; 598-611 (2010)
Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 59
  • No :3
  • Pages :245-251
  • Received Date : 2013-12-17
  • Revised Date : 2014-02-15
  • Accepted Date : 2014-02-25
  • DOI :https://doi.org/10.7740/kjcs.2014.59.3.245
Journal Informaiton The Korean Journal of Crop Science The Korean Journal of Crop Science
Online Submission
  • NRF
  • KOFST
  • KISTI Current Status
  • KISTI Cited-by
  • crosscheck
  • orcid
  • open access
  • ccl
Journal Informaiton Journal Informaiton - close