Kafirin structure and functionality

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Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm (2009, background): “…sequence for a d-kafirin was shown to have high homology with the Mr 10,000 d-zein, except for absence of part of the methionine-rich region (Belton et al., 2006; Izquierdo and Godwin, 2005). a-Kafirins have low levels of cysteine relative to the b- and g-types (5 and 7 mol%, respectively),…”
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).”
Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality (2014, background): “The structures of the millet prolamins seem to be very similar to those of kafirin (Adebowale et al., 2011; Belton et al., 2006; Bugs et al., 2004).”
Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease (2015, unknown): “Of these, kafirins are the main protein,((61)) comprising 50-70% of total protein content.”