Amino acid profiling and structural characterization of sorghum protein concentrates using enzyme liquefaction
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 protei...
| Published in: | Journal of Food Measurement and Characterization |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Springer
2023
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| 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 |