Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins
The aim of this research was to use supercritical carbon dioxide (SC-CO 2 ) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties. Sorghum protein extracts were obtained from white whole-grain sorghum flour and were dried by two methods,...
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| Veröffentlicht in: | RSC advances 2024-02, Vol.14 (9), p.5851-5862 |
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| creator | Sadaf, Nafisa Tuhanioglu, Arda Hettiarachchy, Navam Ubeyitogullari, Ali |
| description | The aim of this research was to use supercritical carbon dioxide (SC-CO
2
) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties. Sorghum protein extracts were obtained from white whole-grain sorghum flour and were dried by two methods, namely, freeze-drying and SC-CO
2
drying. The collected proteins were characterized for their morphology, color, crystallinity, surface hydrophobicity, emulsifying activity index (EAI), creaming index (CI), foaming capacity (FC), foaming stability (FS), protein solubility, chemical interactions, and viscosity. The SC-CO
2
-dried proteins exhibited higher porosity compared to the freeze-dried ones with smaller particle sizes (∼5.1
vs.
0.4 μm, respectively). The XRD patterns indicated that the SC-CO
2
-dried proteins had a lower crystallinity than the freeze-dried proteins. However, the surface hydrophobicities of the freeze-dried and SC-CO
2
-dried proteins were similar. The EAI results showed that the emulsifying activity of freeze-dried protein powder (40.6) was better than that of SC-CO
2
-dried protein powder (29.8). Nevertheless, the solubility of SC-CO
2
-dried proteins was higher than that of freeze-dried proteins in most of the pHs investigated. Overall, the proposed SC-CO
2
drying method has the potential to generate porous protein powders with improved solubility that can be used in developing functional foods.
The aim of this research was to use supercritical carbon dioxide (SC-CO
2
) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties. |
| doi_str_mv | 10.1039/d3ra07426a |
| format | Article |
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2
) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties. Sorghum protein extracts were obtained from white whole-grain sorghum flour and were dried by two methods, namely, freeze-drying and SC-CO
2
drying. The collected proteins were characterized for their morphology, color, crystallinity, surface hydrophobicity, emulsifying activity index (EAI), creaming index (CI), foaming capacity (FC), foaming stability (FS), protein solubility, chemical interactions, and viscosity. The SC-CO
2
-dried proteins exhibited higher porosity compared to the freeze-dried ones with smaller particle sizes (∼5.1
vs.
0.4 μm, respectively). The XRD patterns indicated that the SC-CO
2
-dried proteins had a lower crystallinity than the freeze-dried proteins. However, the surface hydrophobicities of the freeze-dried and SC-CO
2
-dried proteins were similar. The EAI results showed that the emulsifying activity of freeze-dried protein powder (40.6) was better than that of SC-CO
2
-dried protein powder (29.8). Nevertheless, the solubility of SC-CO
2
-dried proteins was higher than that of freeze-dried proteins in most of the pHs investigated. Overall, the proposed SC-CO
2
drying method has the potential to generate porous protein powders with improved solubility that can be used in developing functional foods.
The aim of this research was to use supercritical carbon dioxide (SC-CO
2
) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties.</description><identifier>ISSN: 2046-2069</identifier><identifier>EISSN: 2046-2069</identifier><identifier>DOI: 10.1039/d3ra07426a</identifier><identifier>PMID: 38362073</identifier><language>eng</language><publisher>England: Royal Society of Chemistry</publisher><subject>Carbon dioxide ; Chemistry ; Crystallinity ; Foaming ; Freeze drying ; Functional foods & nutraceuticals ; Grain ; Hydrophobicity ; Proteins ; Solubility ; Sorghum</subject><ispartof>RSC advances, 2024-02, Vol.14 (9), p.5851-5862</ispartof><rights>This journal is © The Royal Society of Chemistry.</rights><rights>Copyright Royal Society of Chemistry 2024</rights><rights>This journal is © The Royal Society of Chemistry 2024 The Royal Society of Chemistry</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c388t-e7a75e30b14410403d816f4e44249cd1679a34e55ee040cba9b906ac2bb23c163</cites><orcidid>0000-0003-1636-9681</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10867555/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10867555/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,864,885,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38362073$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sadaf, Nafisa</creatorcontrib><creatorcontrib>Tuhanioglu, Arda</creatorcontrib><creatorcontrib>Hettiarachchy, Navam</creatorcontrib><creatorcontrib>Ubeyitogullari, Ali</creatorcontrib><title>Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins</title><title>RSC advances</title><addtitle>RSC Adv</addtitle><description>The aim of this research was to use supercritical carbon dioxide (SC-CO
2
) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties. Sorghum protein extracts were obtained from white whole-grain sorghum flour and were dried by two methods, namely, freeze-drying and SC-CO
2
drying. The collected proteins were characterized for their morphology, color, crystallinity, surface hydrophobicity, emulsifying activity index (EAI), creaming index (CI), foaming capacity (FC), foaming stability (FS), protein solubility, chemical interactions, and viscosity. The SC-CO
2
-dried proteins exhibited higher porosity compared to the freeze-dried ones with smaller particle sizes (∼5.1
vs.
0.4 μm, respectively). The XRD patterns indicated that the SC-CO
2
-dried proteins had a lower crystallinity than the freeze-dried proteins. However, the surface hydrophobicities of the freeze-dried and SC-CO
2
-dried proteins were similar. The EAI results showed that the emulsifying activity of freeze-dried protein powder (40.6) was better than that of SC-CO
2
-dried protein powder (29.8). Nevertheless, the solubility of SC-CO
2
-dried proteins was higher than that of freeze-dried proteins in most of the pHs investigated. Overall, the proposed SC-CO
2
drying method has the potential to generate porous protein powders with improved solubility that can be used in developing functional foods.
The aim of this research was to use supercritical carbon dioxide (SC-CO
2
) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties.</description><subject>Carbon dioxide</subject><subject>Chemistry</subject><subject>Crystallinity</subject><subject>Foaming</subject><subject>Freeze drying</subject><subject>Functional foods & nutraceuticals</subject><subject>Grain</subject><subject>Hydrophobicity</subject><subject>Proteins</subject><subject>Solubility</subject><subject>Sorghum</subject><issn>2046-2069</issn><issn>2046-2069</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNpdks1r3DAQxUVpaMIml95TBL2Ewqb6smyfypKmbSBQKO1ZyNJ4rWBbriSHLPnnq91NN2l1kZj305snRgi9peSSEl5_tDxoUgom9St0woiQS0Zk_frF-RidxXhH8pIFZZK-Qce84pKRkp-gx-u2BZOwb7HGo7-HHtuwceMaD5A6b3GjI1jsRxznCYIJLjmje2x0aHLROv_gLGz11AGeuk10xpsOhh01BZ8vJQdx2yD6sO7mYVtN4MZ4io5a3Uc4e9oX6NeX659X35a337_eXK1ul4ZXVVpCqcsCOGmoEJQIwm1FZStACCZqY6ksa80FFAVAVk2j66YmUhvWNIwbKvkCfdr7TnMzgDUwpqB7NQU36LBRXjv1rzK6Tq39vaKkkmVRFNnh4skh-N8zxKQGFw30vR7Bz1GxmlVMyDKHW6D3_6F3fg5jft-OKoVkhcjUhz1lgo8xQHtIQ4nazlV95j9Wu7muMvzuZf4D-neKGTjfAyGag_r8MfgfBb-pTw</recordid><startdate>20240214</startdate><enddate>20240214</enddate><creator>Sadaf, Nafisa</creator><creator>Tuhanioglu, Arda</creator><creator>Hettiarachchy, Navam</creator><creator>Ubeyitogullari, Ali</creator><general>Royal Society of Chemistry</general><general>The Royal Society of Chemistry</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8BQ</scope><scope>8FD</scope><scope>JG9</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0003-1636-9681</orcidid></search><sort><creationdate>20240214</creationdate><title>Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins</title><author>Sadaf, Nafisa ; Tuhanioglu, Arda ; Hettiarachchy, Navam ; Ubeyitogullari, Ali</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c388t-e7a75e30b14410403d816f4e44249cd1679a34e55ee040cba9b906ac2bb23c163</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Carbon dioxide</topic><topic>Chemistry</topic><topic>Crystallinity</topic><topic>Foaming</topic><topic>Freeze drying</topic><topic>Functional foods & nutraceuticals</topic><topic>Grain</topic><topic>Hydrophobicity</topic><topic>Proteins</topic><topic>Solubility</topic><topic>Sorghum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sadaf, Nafisa</creatorcontrib><creatorcontrib>Tuhanioglu, Arda</creatorcontrib><creatorcontrib>Hettiarachchy, Navam</creatorcontrib><creatorcontrib>Ubeyitogullari, Ali</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Materials Research Database</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>RSC advances</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sadaf, Nafisa</au><au>Tuhanioglu, Arda</au><au>Hettiarachchy, Navam</au><au>Ubeyitogullari, Ali</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins</atitle><jtitle>RSC advances</jtitle><addtitle>RSC Adv</addtitle><date>2024-02-14</date><risdate>2024</risdate><volume>14</volume><issue>9</issue><spage>5851</spage><epage>5862</epage><pages>5851-5862</pages><issn>2046-2069</issn><eissn>2046-2069</eissn><abstract>The aim of this research was to use supercritical carbon dioxide (SC-CO
2
) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties. Sorghum protein extracts were obtained from white whole-grain sorghum flour and were dried by two methods, namely, freeze-drying and SC-CO
2
drying. The collected proteins were characterized for their morphology, color, crystallinity, surface hydrophobicity, emulsifying activity index (EAI), creaming index (CI), foaming capacity (FC), foaming stability (FS), protein solubility, chemical interactions, and viscosity. The SC-CO
2
-dried proteins exhibited higher porosity compared to the freeze-dried ones with smaller particle sizes (∼5.1
vs.
0.4 μm, respectively). The XRD patterns indicated that the SC-CO
2
-dried proteins had a lower crystallinity than the freeze-dried proteins. However, the surface hydrophobicities of the freeze-dried and SC-CO
2
-dried proteins were similar. The EAI results showed that the emulsifying activity of freeze-dried protein powder (40.6) was better than that of SC-CO
2
-dried protein powder (29.8). Nevertheless, the solubility of SC-CO
2
-dried proteins was higher than that of freeze-dried proteins in most of the pHs investigated. Overall, the proposed SC-CO
2
drying method has the potential to generate porous protein powders with improved solubility that can be used in developing functional foods.
The aim of this research was to use supercritical carbon dioxide (SC-CO
2
) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties.</abstract><cop>England</cop><pub>Royal Society of Chemistry</pub><pmid>38362073</pmid><doi>10.1039/d3ra07426a</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0003-1636-9681</orcidid><oa>free_for_read</oa></addata></record> |
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| source | DOAJ Directory of Open Access Journals; PubMed Central Open Access; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Carbon dioxide Chemistry Crystallinity Foaming Freeze drying Functional foods & nutraceuticals Grain Hydrophobicity Proteins Solubility Sorghum |
| title | Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins |
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