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

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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...

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Bibliographic Details
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

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Preface
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