Sorghum protein ingredients: Production, compositional variability and enhancement of aqueous dispersibility through homogenization
2024
Gallo, Thais Cristina Benatti | Beaumal, Valérie | Houinsou-Houssou, Bérénice | Viau, Michèle | Ribourg-Birault, Lucie | Sotin, Hélène | Bonicel, Joëlle | Boire, Adeline | Queiroz, Valéria Aparecida Vieira | Mameri, Hamza | Guyot, Sylvain | Riaublanc, Alain | Nicoletti, Vânia Regina | Berton-Carabin, Claire | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Universidade Estadual Paulista Júlio de Mesquita Filho = São Paulo State University (UNESP) | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | Brazilian Agricultural Research Corporation = Empresa Brasileira de Pesquisa Agropecuária (Embrapa) | Wageningen University and Research [Wageningen] (WUR) | Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES), in the scope of Program CAPES-PrInt, process number 88887.194785/2018-00, mobility number 88887.570753/2020-00. | Nantes Metropole and Region Pays de la Loire (Connect Talent grant).
International audience
Afficher plus [+] Moins [-]anglais. Sorghum protein ingredients show promising applications, given that sorghum is a resilient grain with high protein content and bioactive components, such as tannins, in certain genotypes. This study aimed to investigate the production and characterization of sorghum protein ingredients extracted from both tannin-free and tannin-rich cultivars, along with an examination of their behavior in aqueous suspensions. The use of high-pressure homogenization to improve ingredient dispersibility was also assessed. Protein extracts exhibited protein contents ranging from 50 to 67 g/100 g (wet basis), with the highest values obtained in tannin-free samples. Total lipid contents were between 18 and 26 g/100 g (wet basis), with a high contribution of free fatty acids (68–76 g/100 g lipids), and tocopherol contents ranged from 1080 to 2039 µg/g total lipids. This is substantially higher than the lipid content in flours, implying an accumulation of lipids during the protein extraction process. While the dispersibility of the protein extracts in aqueous media was initially limited, high-pressure homogenization proved effective in reducing the average size of the particles in suspension, from 9–66 µm to 1.8–2.5 µm. This processing step significantly enhanced protein dispersibility by up to 288 %, especially for the tannin-rich samples.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Institut national de la recherche agronomique
Découvrez la collection de ce fournisseur de données dans AGRIS