Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins
Nafisa Sadaf, Arda Tuhanioglu, Navam Hettiarachchy, Ali Ubeyitogullari
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.
Topics & Concepts
CrystallinitySolubilityFreeze-dryingSupercritical carbon dioxideChemistryChemical engineeringSorghumSupercritical fluidChromatographyCarbon dioxideParticle sizePorosityFood scienceMaterials scienceOrganic chemistryCrystallographyBiologyPhysical chemistryEcologyEngineeringFood composition and propertiesPolymer Foaming and CompositesProteins in Food Systems