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Proteins in developing sorghum endosperm that may be involved in resistance to grain moulds.

Kumari, S. R. and Chandrashekar, A. and Shetty, H. S. (1992) Proteins in developing sorghum endosperm that may be involved in resistance to grain moulds. Journal of the Science of Food and Agriculture, 60 (3). 275-282, 20 ref..

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Abstract

The level and type of fungal infection on grains varying in hardness at different stages of development over 2 seasons was studied. Hard grains showed less incidence of grain moulds than soft grains during development. Microscopic examination showed more intense deposition of protein bodies in hard than in the soft grains. The presence of fungal hyphae in the endosperm of soft grains and pitted starch granules was clearly visible microscopically. Extracts of immature and mature hard and soft endosperm were inhibitory to Fusarium moniliforme growth. These inhibitors were heat labile and non-dialysable indicating that protein factors may be involved. The activities of inhibitors to serine proteinases were comparatively higher in endosperm of hard grains during development. The endosperm of hard grains contained more protein and prolamine than that of soft grains. A role for proteins in resistance of fungal infection in low tannin lines is presented.

Item Type: Article
Uncontrolled Keywords: CEREALS-; FOOD-SAFETY; FUNGI-; MECHANICAL-PROPERTIES; MICROORGANISMS-; PHYSICAL-PROPERTIES; PROTEINS-; PROTEINS-CEREAL; SALTS-; SORGHUM-; HARDNESS-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2016 06:41
Last Modified: 27 May 2016 06:41
URI: http://ir.cftri.com/id/eprint/7959

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