Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins.

The aim of this research was to use supercritical carbon dioxide (SC-CO) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties. Sorghum protein extracts were obtained from white whole-grain sorghum flour and were dried by two methods, namely, freeze-drying and SC-CO drying. The collected proteins were characterized for their morphology, color, crystallinity, surface hydrophobicity, emulsifying activity index (EAI), creaming index (CI), foaming capacity (FC), foaming stability (FS), protein solubility, chemical interactions, and viscosity. The SC-CO-dried proteins exhibited higher porosity compared to the freeze-dried ones with smaller particle sizes (∼5.1 0.4 μm, respectively). The XRD patterns indicated that the SC-CO-dried proteins had a lower crystallinity than the freeze-dried proteins. However, the surface hydrophobicities of the freeze-dried and SC-CO-dried proteins were similar. The EAI results showed that the emulsifying activity of freeze-dried protein powder (40.6) was better than that of SC-CO-dried protein powder (29.8). Nevertheless, the solubility of SC-CO-dried proteins was higher than that of freeze-dried proteins in most of the pHs investigated. Overall, the proposed SC-CO drying method has the potential to generate porous protein powders with improved solubility that can be used in developing functional foods.