Extrusion Process to Improve the Availability of Fermentable Sugars in Sorghum Wort

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-06-16 DOI:10.1111/1750-3841.70352

Laura Cecilia Gómez Pamies, María del Rosario Acquisgrana, María Agostina Bianchi, María Mercedes Lataza Rovaletti, Elisa Inés Benítez

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引用次数: 0

Abstract

ABSTRACT

A common challenge in producing gluten-free beer from sorghum is the inefficient conversion of sorghum starch into fermentable sugars. This issue can be attributed to the high proportion of resistant starch and natural inhibitors that hinder starch digestibility in sorghum grains. To address this, an extrusion process was proposed to improve gelatinization and hydrolysis of sorghum starch. Two experimental designs were conducted, one with extrusion and one without, to assess the impact of utilizing two exogenous enzymes during mashing: papain and α-amylase. The results showed that the extrusion process significantly improved sorghum starch gelatinization and increased the concentration of fermentable sugars by an average of four times compared to trials without extrusion. By incorporating the extrusion process and utilizing 3% α-amylase and 0.1% papain, a high-quality wort with the desired concentration of fermentable sugars for yeast fermentation was obtained. This improvement was supported through the analysis of scanning electron microscopy (SEM) images and energy dispersive x-ray spectroscopy (EDS) by revealing changes in the structure and composition of gelatinized and hydrolyzed sorghum grains with and without extrusion.

Practical Application

Suitable for the development of a gluten-free beer-like fermented drink from an available, underutilized grain with a strong nutritional profile.

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挤压工艺提高高粱麦汁可发酵糖利用率的研究

用高粱生产无谷蛋白啤酒的一个共同挑战是高粱淀粉转化为可发酵糖的效率低下。这一问题可归因于高比例的抗性淀粉和天然抑制剂阻碍了高粱籽粒中淀粉的消化。为了解决这一问题，提出了一种挤压法来改善高粱淀粉的糊化和水解。采用挤压法和非挤压法两种试验设计，对木瓜蛋白酶和α-淀粉酶两种外源酶在木瓜粉碎过程中的影响进行了评价。结果表明，挤压工艺显著改善了高粱淀粉的糊化，发酵糖的浓度比未挤压试验平均提高了4倍。采用挤压工艺，以3% α-淀粉酶和0.1%木瓜蛋白酶为原料，获得了酵母发酵所需可发酵糖浓度的优质麦汁。通过扫描电镜（SEM）和x射线能谱（EDS）分析，揭示了挤压前后糊化和水解高粱籽粒结构和成分的变化，证实了这一改进。适用于开发一种无谷蛋白啤酒样发酵饮料，从可用的，未充分利用的谷物具有强大的营养成分。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.