Characterization of Functional Properties of Sorghum Protein Hydrolysate and Its In Vitro Digestibility

Abstract

Sorghum (Sorghum bicolor (L) Moench) is the fifth most important cereal in the world. The extraction of starch from sorghum yields by-products such as protein. The protein can be hydrolyzed to form a potential new food ingredient. The aim of this study was to investigate the effect enzymatic hydrolysis using bromelain on the functional characteristics and digestibility of sorghum protein hydrolysate. The adjuste enzyme concentration (0.5-8%) and hydrolysis duration (2-4h) were employed in this investigation. This study found that 51% hydrolysis improved the functional characteristic and digestibility of sorghum protein concentrate. Protein solubility, foaming capacity and stability, emulsion stability, water and oil absorption and digestibilty were all improved when the enzyme concentration and hydrolysis time were changed in sorghum protein hydrolysates. Sorghum protein hydrolysates had the best protein solubility, foaming capability and stability, and emulsification under alkaline condition thar it might be used as an emulsifier.