REMOVAL OF TANNINS AND IMPROVEMENT OF INVITRO PROTEIN DIGESTIBILITY OF SORGHUM SEEDS BY SOAKING IN ALKALI

被引：67

作者：

CHAVAN, JK ^{[1
]}

KADAM, SS ^{[1
]}

GHONSIKAR, CP ^{[1
]}

SALUNKHE, DK ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT NUTR & FOOD SCI,LOGAN,UT 84322

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06429.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soaking of sorghum seeds at 30° C in 0.05M sodium hydroxide and potassium hydroxide removed 75–85% of the tannins in 24 hr. Treatment at 100°C increased the rate of extraction and reduced the time required to leach 75–85% tannins from 24 hr to 20 min. Under similar conditions, 0.05M sodium carbonate removed 77% whereas soaking in distilled water removed only 30%. Dry matter loss due to the treatments with alkaline reagents ranged from 1.2–2.3%. Extraction of tannins in 0.05M alkaline solution at 100° C for 20 min improved in vitro protein digestibility of high tannin seeds 2˜5 fold as compared to untreated seeds. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1319 / 1321

页数：3

共 17 条

[1]

BLESSIN CW, 1971, CEREAL CHEM, V48, P528

[2]

BREWSTER R, 1971, ORGANIC CHEM, P601

[3]

CHANG SI, 1964, POULTRY SCI, V43, P32

[4]

CHAVAN JK, 1978, 1ST IND CONV FOOD SC, P47