Grain sorghum ranks fifth among the cereals world-wide with respect to its importance for food and feed applications.
However, sorghum is known to have lower protein digestibility than other cereals such as wheat and corn. To address this issue, transgenic sorghum was developed that expressed a hybrid wheat protein along with lines that down regulated the gamma and alpha kafirins.
Experimental sorghum lines were found to have altered protein body structure and digestibility. Such lines could have an impact on the utilization of sorghum in feed and bio-fuel applications.
The study's authors: T. Kumar, I. Dweikat, S. Sato, Z. Ge, N. Neresian, H. Chen, T. Elthon, S. Bean, B.P. Ioerger, M. Tilley and T. Clemente submitted it to the Journal of Plant Physiology.