The Development of a Sorghum Bran-Based Biorefining Process to Convert Sorghum Bran into Value Added Products
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sorghum Bran
2.2. Microorganisms
2.3. Sorghum Bran Submerged Fermentation
2.4. Glucoamylase Enzyme
2.5. Enzymatic Hydrolysis of Sorghum Bran
2.6. Sugar Analysis
2.7. Statistical Analysis
3. Results and Discussion
3.1. Starch Content in the Sorghum Brans
3.2. Glucoamylase Production Using Sorghum Bran Via SmF
3.3. Impact of Substrate Concentzration and pH on Glucoamylase Production
3.4. Impact of Medium Loading Ratio on Glucoamylase Production
3.5. Impact of Yeast Extraction and Temperature on Glucoamylase Production
3.6. Glucoamylase Production in Bench Top Fermenters
3.7. Sorghum Bran Hydrolysis Using Crude Glucoamylase Solution
3.8. Economic Evaluation of Glucoamylase Production in a Bioethanol Production Process
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Substrate | Strain | Fermentation Type | Gluco-Amylase Production | Ref. |
---|---|---|---|---|
Babassu cake (kernel residue) | A. awamori | SSF/4 days | 22.8 U/mL | [16] |
Babassu cake, castor seed, sunflower & canola cakes | A. awamori, A. wenti, P. verrucosum | SSF/4 days | 29.8 U/g | [17] |
Kitchen waste/Wheat bran | A. niger | SSF/5 days | 1838 U/g | [18] |
Pastry waste & mixed food waste | A. awamori | SSF/10 days | 76.1 ± 6.1 U/mL | [19] |
Rice bran | A. awamori, A. niger, A. terreus, A. tamarii | SmF | 264.5 U/g | [20] |
Sorghum pomace | A. niger and Saccharomyces cerevisae | SmF/3 days | 3.3 U/mg protein | [21] |
Waste bread | A. awamori | SSF/4–5 days | 114–130.8 U/g | [22,23] |
Waste potato mash | A. niger | SSF | 274.4 U/mL | [24] |
Wheat bran | A. awamori | SSF/4 days | 9157 U/g | [25] |
Wheat bran | A. niger | SSF/4 days | 1.345 ± 0.009 IU/mL/min | [26] |
Wheat milling by-product | A. awamori | SSF/4 days | 48 U/g 4.4 U/mL | [27] |
Mineral Solution | Composition | REF |
---|---|---|
A | (NH4)2SO4 1 g/L, KH2PO4 0.5 g/L, K2HPO4 0.5 g/L, MgSO4 0.2 g/L | [32] |
B | KH2PO4 6 g/L, MgSO4·7H2O 1 g/L, FeCl3·4H2O 10 mg/L | [33] |
C | KH2PO4 1 g/L, MgSO4·7H2O 0.3 g/L, CaCl2 0.3 g/L | [34] |
D | KH2PO4 1 g/L, MgSO4·7H2O 0.5 g/L | Designed in this study |
E | NH4NO3 1.5 g/L, K2HPO4 2.5 g/L, KH2PO4 1.5 g/L, MgSO4 0.12 g/L, NaCl 0.25 g/L | Designed in this study |
Sorghum species | Milling Processing | Starch Content (w/w) | REF |
---|---|---|---|
Red sorghum | Peanut butter maker | 16.4 ± 1.3% | This study |
Red sorghum | Blender | 13.0 ± 0.8% | This study |
Red sorghum | Knife mill | 81.9 ± 3.2% | This study |
Red sorghum | A tangential abrasive dehulling device | 30% | [37] |
Red sorghum | Buhler mill/hammer mill | 24% | [4] |
Red sorghum | Wet milling | 52.96 ± 1.43% | [7] |
White sorghum | Wet milling | 49.7 ± 0.86% | [7] |
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Makanjuola, O.; Greetham, D.; Zou, X.; Du, C. The Development of a Sorghum Bran-Based Biorefining Process to Convert Sorghum Bran into Value Added Products. Foods 2019, 8, 279. https://doi.org/10.3390/foods8080279
Makanjuola O, Greetham D, Zou X, Du C. The Development of a Sorghum Bran-Based Biorefining Process to Convert Sorghum Bran into Value Added Products. Foods. 2019; 8(8):279. https://doi.org/10.3390/foods8080279
Chicago/Turabian StyleMakanjuola, Oyenike, Darren Greetham, Xiaoyan Zou, and Chenyu Du. 2019. "The Development of a Sorghum Bran-Based Biorefining Process to Convert Sorghum Bran into Value Added Products" Foods 8, no. 8: 279. https://doi.org/10.3390/foods8080279