Year: 2003
Type: dissertation
Abstract: Research was done to determine if sorghum bran could be a potential source of kafirin for biofilm preparation.Condensed tannin-free red and white sorghum were decorticated by ; abrasion until approximately 10% or 25% grain by weight was removed.Kafirin was extracted from the different milling fractions using hot aqueous ethanol with alkali and reducing agent.Kafirin and commercial zein were defatted and free-standing biofilms were prepared by casting in hot aqueous ethanol with added plasticizer.Compared to whole ~Irain and extraction flours, the brans were darker and considerably higher in protein, fat and polyphenols.This is due to the removal of these components from the grain during abrasive decortication, and their being concentrated in the bran.However, the yield of kafirin from the brans was somewhat lower, due to the fact that kafirin is located solely in the endosperm.The protein extracted from the different dry milling fractions was pure kafirin.However, the purity of the different kafirin preparations was found to differ.Kafirin extracted from the brans was less pure, containing higher levels of fat, non-starch polysacchari;des and polyphenols compared to kafirin extracted from whole grain and extraction flours .Higher levels of polyphenols in the kafirin extracted from the brans resulted in the bran kafirin being highly coloured, particularly kafirin from red sorghum bran.III
Author: Laura S. da Silva
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W653129697