Amino acid profiling and structural characterization of sorghum protein concentrates using enzyme liquefaction

• Published in: Journal of Food Measurement and Characterization
• Main Author: Wulandari E.; Moody S.D.; Andoyo R.; Md Sikin A.B.; Firdauza A.P.; Harlina P.W.
• Format: Article
• Language: English
• Published: Springer 2023
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85150661724&doi=10.1007%2fs11694-023-01884-x&partnerID=40&md5=6fd1b4c04006c2b4a2bab1d353d8f736

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.