Factors affecting sorghum protein digestibility

By K. Duodu, Janet Taylor, P. Belton, B. Hamaker. 2003

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Novel food and non-food uses for sorghum and millets. (2006, background): “Kafirin, the sorghum prolamin storage protein, is a good choice for making bioplastics as it is the most hydrophobic of the prolamins (Belton et al., 2006; Duodu et al., 2003) and its digestibility is reduced with wet heating (Duodu et al., 2003).”
Implications of sorghum in broiler chicken nutrition (2010, background): “Similarly, in 15 sorghum samples, Selle et al. (2003) found concentrations of 2.”
Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality (2014, background): “…proposed to facilitate access of digestive protease enzymes to the digestible α-kafirin protein located within the protein bodies, which is normally screened by digestion-resistant cross-linked kafirin involving disulphide bonding through the γ- and β-kafirin types (reviewed by Duodu et al., 2003).”
Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease (2015, neutral): “6 granules are enmeshed in a strong protein matrix in the endosperm(1), a unique structural aspect of sorghum grain.((27)) Disulphide-bond cross-linking involving kafirins in the protein matrix forms a protective network around the starch granules reducing starch digestibility.”