(594p) Effect of Thermoplastic Extrusion and Protease Supplementation in Red Sorghum, Decorticated Sorghum and Maize On the Enzymatic Hydrolysis Efficiency As Pretreatment for Time Process Reduction

The growing demand for efficient processes has been the driving force for the implementation of thermoplastic extrusion in food and bio-fuel industries.  This technology allows a quick starch gelatinization and promotes structural changes. The aim of this research is to compare the yield of extruded cereal with dried ground meals in terms of reducing sugars and free amino acid profile obtained during the starch hydrolysis. Split plot was the proposed experimental design to evaluate the cereal type, the conditions processing, and the protease supplementation effect in the reducing sugars and the prolamins. The extruded treatments increased sugars production during the first 45 minutes of hydrolysis (140 g/L) in comparison with the grounded treatments (45 g/L). The prolamins proteins were studied with a solvent extraction preparation changing the polarity of the solvent, before and after the enzymatic hydrolysis, preliminary results show that extruded materials modified the extraction yield and it was found a decrease in the protein content was also found. Protease use modifies the free amino acid and prolamins content during extruded treatments which can be correlated with starch breakdown. The research has demonstrated that the use of extrusion decreases time hydrolysis process and modifies the protein matrix.