Document Type

Article

Publication Date

1-8-2025

Keywords

sorghum, protein, supercritical carbon dioxide, digestibility, freeze-drying, aroma, PDCAAS

Abstract

The goal of this research was to use supercritical carbon dioxide (SC-CO2) drying as a novel approach to generate sorghum protein concentrates with enhanced functional characteristics. Sorghum protein concentrates were extracted from white whole-grain sorghum flour and dried in two ways: freeze-drying and SC-CO2 drying. The dried proteins were characterized for their volatile compound content, in vitro digestibility, and amino acid composition. A more porous structure was observed for the SC-CO2-dried sorghum proteins compared with their freeze-dried counterparts. In the SC-CO2-dried samples, the levels of alcohols, esters, and organic acids were significantly lower than those in the freeze-dried ones, whereas aldehydes were significantly higher. The SC-CO2-dried sorghum protein showed significantly higher digestibility (47.1%) compared to the freeze-dried sorghum proteins (33.7%) upon simulated sequential oral, gastric, and intestinal digestion. The amino acid compositions of the SC-CO2- and freeze-dried sorghum proteins were similar. Moreover, the protein-digestibility corrected amino acid score (PDCAAS) values of freeze-dried and SC-CO2-dried sorghum proteins differed significantly, with SC-CO2-dried proteins having a higher value, considering lysine as the limiting amino acid. The developed SC-CO2 drying approach possesses the potential to generate sorghum protein concentrates with an enhanced volatile profile and digestibility.

Comments

Web of Science

ACS

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Download

Included in

Food Science Commons

Share

COinS