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
Hauptverfasser:	Sadaf, Nafisa, Tuhanioglu, Arda, Hettiarachchy, Navam, Ubeyitogullari, Ali
Format:	Artikel
Sprache:	eng
Schlagworte:	Carbon dioxide Chemistry Crystallinity Foaming Freeze drying Functional foods & nutraceuticals Grain Hydrophobicity Proteins Solubility Sorghum
Online-Zugang:	Volltext
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