Effect of suppressing the synthesis of different kafirin sub-classes on grain endosperm texture, protein body structure and protein nutritional quality in improved sorghum lines

摘要: Abstract To improve sorghum grain protein nutritional quality, improved lines were transformed to suppress the synthesis of different kafirin sub-classes, or backcrossed into transgenic with quality. Co-suppression alpha-, gamma- and delta-kafirin sub-classes removal tannin trait resulted in high cooked digestibility (±80%), Amino Acid Score (0.8) Protein Digestibility Corrected (0.7) compared non-transgenic null controls (±50%, 0.4 0.2, respectively). These quality had a floury endosperm. They also modified body structure, where bodies irregular shaped few numerous invaginations less densely packed, dense matrix visible around bodies. When fewer suppressed, i.e. gamma 1 delta 2, endosperm was corneous normal structure but improvement appeared be less. Apparently, co-suppression several is required obtain lines, this seems result floury-type texture.