| Summary: | Sorghum protein concentrate was produced from sorghum flour utilizing α-amylase treatment for starch liquefaction. A central composite design was used to optimize the amount of sorghum starch, enzyme α-amylase concentration and hydrolysis time to produce sorghum protein concentrates with high protein content. The optimum conditions for producing sorghum protein concentrates with 87.94% protein content were 8.76 g of sorghum starch, 100,000 U/ml FUα-amylase, and 30 min of hydrolysis time. The sorghum protein concentrates produced showed an irregular bulk morphology and a porous, ridge-like structure. There were 17 different types of amino acids identified in sorghum protein concentrate, with glutamic acid (25.33 mg/g) and lysine (15.28 mg/g) being the greatest non-essential and essential amino acid, respectively. The protein concentrate could be exploited as protein supplement in the diet as nutritional foods © 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
|
|---|