Accessibility navigation

Fractionation of carbohydrate polymers from Indonesian sorghum by-products

Luna, P., Risfaheri, ., Hoerudin, ., Charalampopoulos, D. ORCID: and Chatzifragkou, A. ORCID: (2022) Fractionation of carbohydrate polymers from Indonesian sorghum by-products. Food and Bioproducts Processing, 135. pp. 114-122. ISSN 0960-3085

Text (Open access) - Published Version
· Available under License Creative Commons Attribution.
· Please see our End User Agreement before downloading.

[img] Text - Accepted Version
· Restricted to Repository staff only


It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/j.fbp.2022.07.007


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
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:106506


Downloads per month over past year

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation