期刊
FOOD CHEMISTRY
卷 114, 期 2, 页码 646-648出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.10.001
关键词
Sorghum; Tannin; Soaking; Sodium hydroxide; Cooking; Protein fractions
A high-tannin sorghum cultivar (Karamaka) was used to study the effect of soaking in distilled water or 0.05%. 0.10% and 0.20% NaOH for 8 h, and soaking in distilled water or NaOH followed by cooking, on proximate composition, tannin content and protein fractions. Results showed that soaking the sorghum grains in water or NaOH for 8 h caused a slight increase in crude protein, whilst the tannin content significantly (p <= 0.05) decreased. The highest drop in tannin content was observed after soaking sorghum in 0.20% NaOH for 8 h at ambient temperature. Combining soaking and cooking further lowered the tannin content of sorghum, with a maximum reduction of 83.9%. Soaking in NaOH and cooking caused significant (p <= 0.05) increases in the albumin and globulin fractions, accompanied by a significant reduction in the glutelin fraction. This readjustment of sorghum protein fractions would indicate improvement in the quality of sorghum proteins. (c) 2008 Elsevier Ltd. All rights reserved.
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