dc.contributor.author |
Adetunji, Adeoluwa Iyiade
|
|
dc.contributor.author |
Duodu, Kwaku Gyebi
|
|
dc.contributor.author |
Taylor, J.R.N. (John Reginald Nuttall)
|
|
dc.date.accessioned |
2015-03-23T06:52:56Z |
|
dc.date.available |
2015-03-23T06:52:56Z |
|
dc.date.issued |
2015-05 |
|
dc.description.abstract |
Steeping milled sorghum in up to 0.4% NaOH was investigated as a method of tannin inactivation. NaOH
steeping substantially reduced assayable total phenols and tannins in both Type III and Type II sorghums
and with Type III sorghum caused a 60–80% reduction in a-amylase inhibition compared to a 20% reduction
by water steeping. NaOH treatment also reduced starch liquefaction time and increased free amino
nitrogen. Type II tannin sorghum did not inhibit a-amylase and consequently the NaOH treatment had no
effect. HPLC and LC–MS of the tannin extracts indicated a general trend of increasing proanthocyanidin/
procyanidin size with increasing NaOH concentration and steeping time, coupled with a reduction in
total area of peaks resolved. These show that the NaOH treatment forms highly polymerised tannin compounds,
too large to assay and to interact with the a-amylase. NaOH pre-treatment of Type III sorghums
could enable their utilisation in bioethanol production. |
en_ZA |
dc.description.librarian |
hb2015 |
en_ZA |
dc.description.sponsorship |
Howard G. Buffet Foundation through the Norman Borlaug Institute of Texas A&M
University. |
en_ZA |
dc.description.uri |
http://www.elsevier.com/locate/foodchem |
en_ZA |
dc.identifier.citation |
Adetunji, AI, Duodu, KG & Taylor, JRN 2015, 'Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution', Food Chemistry, vol. 175, pp. 225-232. |
en_ZA |
dc.identifier.issn |
0308-8146 (print) |
|
dc.identifier.issn |
1873-7072 (online) |
|
dc.identifier.other |
10.1016/j.foodchem.2014.11.102 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/44099 |
|
dc.language.iso |
en |
en_ZA |
dc.publisher |
Elsevier |
en_ZA |
dc.rights |
© 2014 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol. 175, pp. 225-232, 2015. doi : 10.1016/j.foodchem.2014.11.102. |
en_ZA |
dc.subject |
Bioethanol |
en_ZA |
dc.subject |
Alpha-amylase inhibition |
en_ZA |
dc.subject |
NaOH steeping |
en_ZA |
dc.subject |
Milled tannin sorghum |
en_ZA |
dc.subject |
Tannin inactivation |
en_ZA |
dc.title |
Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution |
en_ZA |
dc.type |
Postprint Article |
en_ZA |