Kafirins

The prolamin storage proteins found in sorghum — the equivalent of wheat’s gliadins and maize’s zeins. They govern dough behaviour and digestibility in sorghum-based foods, and because they are prolamins, their relationship to gluten-type sensitivities is a subject of ongoing study. Breeders select for kafirin profiles that improve food and brewing quality. Their tightly packed structure makes sorghum protein less digestible than some cereals, a trait researchers aim to improve. Tannins in some sorghums further complicate protein digestibility. Food scientists study them to improve sorghum-based gluten-free products.