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

• Published in: Journal of food measurement & characterization 2023-08, Vol.17 (4), p.3561-3567
• Main Authors: Wulandari, Endah, Moody, Sumanti Debby, Andoyo, Robi, Md Sikin, Adi Bin, Firdauza, Alifa Putti, Harlina, Putri Widyanti
• Format: Article
• Language: English
• Subjects: alpha-amylase; Amino acids; Amylases; Cereals; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Design optimization; Engineering; Enzymes; essential amino acids; Food Science; Glutamic acid; Grain; High protein diet; Hydrolysis; Liquefaction; Lysine; Morphology; Nutrient content; Nuts; Original Paper; protein concentrates; protein content; protein supplements; Proteins; Rice; Sorghum; sorghum flour; sorghum protein; sorghum starch; Starch; Statistical analysis; Structural analysis; Variables; Variance analysis; α-Amylase
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-01884-x

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