إنتاج مركزات بروتينية و سكر مالتودكسترين من الذرة الرفيعة باستخدام إنزيم ألفا-أميليز

الملخص EN

The aim of this study was to develop a new and easy to apply technique for production of protein concentrates and maltodextrins sugar from Daber and Fetarita sorghum [Sorghum bicolor (L) Moench] varieties by using the heat-stable α-amylase enzyme (Termamyle), so as to find new opportunities for the industrial use of sorghum in Sudan to meet the local demand for the forementioned products in the different food and non-food industries.

Production of sorghum protein concentrate was based on reduction of starch content in sorghum flour by using a heat-stable α-amylase in a hot-mash processing unit injected with a direct steam (3×105 Pascal).

When the enzymatic digestion of the starch was completed, sorghum protein concentrate was produced after centrifugation and drum drying of the precipitate.

The enzymatic digest was used for production of maltodextrins sugar after it is dried with a spray dryer.

The average protein percentage in sorghum protein concentrates was 32.10% for variety Daber and 54.26% for variety Fetarita, on dry weight bases.

Also, the results revealed no marked differences between the percentages of total essential and non-essential amino acids when compared with those in sorghum native flour before processing.

In general, sorghum protein concentrates were characterized by high percentages of the amino acids: lucine, isolucine, phenyl alanin, tyrosine, valine and deficient in lysine amino acid.

The latter was considered as the limiting factor for sorghum protein quality.

The net protein value of Fetarita and Daber protein concentrates were 14.1% and 12.5%, respectively.

Also, the results showed the good quality of maltodextrin sugars, which were produced from the two Sudanese sorghum varieties (Fetarita and Daber) with respect to their chemical composition and degree of colour in comparison with a commercial product.