Use of γ-irradiation to alleviate the poor protein digestibility of sorghum porridge

Food Chemistry

Volumn 91, Issue 4, 2005, Pages 695-703

  Fombang, E N ^a,b   Taylor, J R N ^b   Mbofung, C M F ^a   Minnaar, A ^b  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Irradiation; Maillard reactions; Maize; Polyphenols; Porridge; Protein aggregation; Protein digestibility; Sorghum

Indexed keywords

ARTICLE; CHEMICAL BOND; CHEMICAL MODIFICATION; CONTROLLED STUDY; COOKING; DIGESTION; FOOD PROCESSING; FOOD QUALITY; GAMMA IRRADIATION; GLYCATION; MAIZE; NONHUMAN; PROTEIN AGGREGATION; PROTEIN DEGRADATION; PROTEIN STRUCTURE; RADIATION DOSE; SOLUBILITY; SORGHUM;

ZEA MAYS;

EID: 13244262704     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.06.042     Document Type: Article

References (43)

1. American Association of Cereal Chemists (2000). Approved methods of the AACC (10th ed.). St. Paul, MN. Method 46-23
2. W. Baltes Chemical changes in foods by the Maillard reaction Food Chemistry 9 1982 59 73
3. L.G. Butler, D.J. Riedl, D.G. Lebryk, and H.J. Blutt Interaction of proteins with sorghum tannin: mechanism, specificity and significance Journal of the American Oil Chemists Society 61 1984 916 920
4. G.L. Campbell, H.L. Classen, and G.M. Ballance Gamma radiation treatment of cereal grains for chick diets Journal of Nutrition 116 1986 560 569
5. J.C. Cheftel, J.L. Cuq, and D. Lorient Amino acid, peptides and proteins O.R. Fennema Food chemistry 2nd ed. 1985 Marcel Dekker New York 245 369
6. Y. Cho, J.S. Yang, and K.B. Song Effect of ascorbic acid and protein concentration on the molecular weight profile of bovine serum albumin and β-lactoglobulin and γ-irradiation Food Research International 32 1999 515 519
7. K. Cieśla, Y. Roos, and W. Głuszewski Denaturation processes in gamma irradiated proteins studied by differential scanning calorimetry Radiation Physics and Chemistry 58 2000 233 243
8. M.F. Cunha, V.C. Sgabieri, and M.H. Damasio Effect of pre-treatment with gamma rays or microwave on storage stability of dry beans Journal of Agricultural and Food Chemistry 41 1993 1710 1715
9. K.J.A. Davies Protein damage and degradation by oxygen radicals.I. General Aspects The Journal of Biological Chemistry 262 1987 9895 9901
10. K.J.A. Davies, S.W. Lin, and R.E. Pacifici Protein damage and degradation by oxygen radicals. IV. Degradation of denatured proteins The Journal of Biological Chemistry 262 1987 9914 9920
11. M.B. Devani, C.J. Shishoo, S.A. Shah, and B.N. Suhagia Spectrophotometric method for microdetermination of nitrogen in kjeldahl digest Journal of the Association of Official Analytical Chemists 72 6 1989 953 956
12. M. Doguchi Effects of gamma irradiation on wheat gluten Journal of Agricultural and Biological Chemistry 33 1969 1769 1774
13. K.G. Duodu, A. Nunes, I. Delgadillo, M.L. Parker, E.N.C. Mills, P.S. Belton, and J.R.N. Taylor Effect of grain structure and cooking on sorghum and maize in vitro protein digestibility Journal of Cereal Science 35 2002 161 174
14. J.P. Eiserich, and T. Shibamoto Antioxidative activity of volatile heterocyclic compounds Journal of Agricultural and Food Chemistry 42 1994 1060 1063
15. A.O. El Khalifa, and A.H. El Tinay Effect of fermentation and germination on the in vitro protein digestibility of low and high tannin cultivars of sorghum Food Chemistry 54 1995 147 150
16. A. Esen Separation of alcohol soluble prolamins (Zeins) from maize into three fractions by differential solubility Plant Physiology 80 1986 623 627
17. W.M. Garrison Reaction mechanisms in the radiolysis of peptides, polypeptides and proteins Chemical Reviews 87 1987 381 398
18. C.W. Glennie Polyphenol changes in sorghum grain during malting Journal of Agricultural and Food Chemistry 31 1983 1295 1299
19. D.H. Hahn, L.W. Rooney, and C.F. Earp Tannins and polyphenols of sorghum Cereal Foods World 29 1984 776 779
20. B.R. Hamaker, A.W. Kirleis, L.G. Butler, J.D. Axtell, and E.T. Mertz Improving the in vitro digestibility of sorghum with reducing agents Proceedings of the National Academy of Sciences USA 84 1987 626 628
21. B.R. Hamaker, E.T. Mertz, and J.D. Axtell Effect of extrusion on sorghum kafirin solubility Cereal Chemistry 71 1994 515 517
22. E. Haslam Plant polyphenols. Vegetable tannins revisited 1989 Cambridge University Press pp 167-192
23. ISO, (1988). Sorghum, Determination of tannin content. International Organisation for Standardisation, ISO 9648
24. E.S. Kempner Damage to proteins due to the direct action of ionising radiation Quarterly Reviews of Biophysics 26 1993 27 49
25. H. Köksel, H.D. Sapirstein, S. Celik, and W. Bushuk Effects of gamma irradiation on wheat gluten proteins Journal of Cereal Science 28 1998 243 250
26. K.C. Krumhar, and J.W. Berry Effect of antioxidant activity and conditions on solubility of irradiated food proteins in aqueous solutions Journal of Food Science 55 1990 1127 1132
27. B.A. Larkins, K. Pedersen, M. David Marks, and D.R. Wilson The zein proteins of maize endosperm Trends in Biological Science 1984 306 308
28. C. MacEvilly Cereals B. Caballero L.C. Trugo P.M. Finglas Encyclopaedia of food sciences and nutrition 2 2003 Academic Press 1008 1014
29. W.C. Maclean, G. Lopez de Romana, A. Gastanaduy, and G.G. Graham The effect of decortication and extrusion on the digestibility of sorghum by preschool children Journal of Nutrition 113 1983 2171 2177
30. W.C. Maclean, G. Lopez de Romana, R.P. Placko, and G.G. Graham Protein quality and digestibility of sorghum in preschool children: Balance studies and free amino acids Journal of Nutrition 111 1981 1928 1936
31. E.T. Mertz, M.M. Hassen, C. Cairns-Whittern, A.W. Kirleis, L. Tu, and J.D. Axtell Pepsin digestibility of proteins in sorghum and other major cereals Proceedings of the National Academy of Sciences USA 81 1984 1 12
32. M.P. Oria, B.R. Hamaker, and J.M. Shull Resistance of sorghum α, β, and γ-kafirins to pepsin digestion Journal of Agricultural and Food Chemistry 43 1995 2148 2153
33. R.E. Öste Digestibility of processed food proteins M. Friedman Nutritional and toxicological consequences of food processing 1991 Plenum press New York 371 388
34. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans Antioxidant activity applying an improved ABTS radical cation decolorization assay Free Radical Biology and Medicine 26 1999 1231 1237
35. D.L. Rom, J.M. Shull, A. Chandrashekar, and A.W. Kirleis Effects of cooking and treatment with metabisulphite on in vitro protein digestibiity and microstructure of sorghum flour Cereal Chemistry 69 1992 178 181
36. J.M. Shull, J.J. Watterson, and A.W. Kirleis Proposed nomenclature for the alcohol soluble proteins (kafirins) of Sorghum bicolor (L. Moench) based on molecular weight, solubility and structure Journal of Agricultural and Food Chemistry 39 1991 83 87
37. J.R.N. Taylor, L. Schüssler, and W.H. van der Walt Fractionation of proteins from low-tannin sorghum grain Journal of Agricultural and Food Chemistry 32 1984 149 154
38. J.R.N. Taylor, and L. Schüssler The protein compositions of the different anatomical parts of sorghum grain Journal of Cereal Science 4 1986 361 369
39. J. Taylor, and J.R.N. Taylor Alleviation of the adverse effects of cooking on sorghum protein digestibility through fermentation in traditional African porridges International Journal of Food Science and Technology 37 2002 129 137
40. B.R. Thakur, and R.K. Singh Food irradiation - chemistry and applications Food Review International 10 1994 437 473
41. Y.S. Velioglu, G. Mazza, L. Gao, and B.D. Oomah Antioxidant activity and total phenolics in selected fruits, vegetables and grain products Journal of Agricultural and Food Chemistry 46 1998 4113 4117
42. R.L. Whistler, and J.R. Daniel Carbohydrates O.R. Fennema Food chemistry 2nd ed. 1985 Marcel Dekker New York 98 99
43. L. Yu, S. Haley, J. Perret, M. Harris, J. Wilson, and M. Qian Free radical scavenging properties of wheat extracts Journal of Agricultural and Food Chemistry 50 2002 1619 1624