Fractionation of carbohydrate polymers from Indonesian sorghum by-products

Luna, P., Risfaheri, ., Hoerudin, ., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2022) Fractionation of carbohydrate polymers from Indonesian sorghum by-products. Food and Bioproducts Processing, 135. pp. 114-122. ISSN 0960-3085 doi: 10.1016/j.fbp.2022.07.007

Abstract/Summary

Extraction of cellulose and hemicellulose from natural resources has attracted considerable interest. In comparison to other cereals, there is relatively little knowledge on the cellulose, hemicellulose and lignin content of sorghum by-products. As such, the aims of this study were to develop a multi-step process for sorghum by-products (bran, stalk and panicles) fractionation and characterise them with regards to their physicochemical properties. In terms of chemical composition, sorghum panicles were found similar to bran, featuring a significant presence of arabinoxylans as well. A sequential alkaline extraction with varying concentrations of NaOH was applied, resulting in the generation of three fractions (residue, hemicellulose and alkali soluble lignin). Fractionation of sorghum stalks with 1.0 M NaOH at 50oC for 3 h obtained ~64% (w/w) cellulose rich fraction and 52 % (w/w) of xylose, predominant in the hemicellulose fraction. In the bran, the fractionation with 0.75 M NaOH at 50oC for 3 hours obtained ~40% (w/w) cellulose rich fraction. Approximately 76% of the glucose was in hemicellulose fraction reflecting starch solubilisation in the case of bran, while nearly 2% (w/w) alkaline-soluble lignin was extracted. Overall, this study demonstrated an effective approach for the fractionation and the recovery of key components in sorghum by-products

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/106506
Identification Number/DOI	10.1016/j.fbp.2022.07.007
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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