| Title: |
Looking into Kafirin Dispersion through Experimental Design with Insight on Solvents' Free Energy ; Étude de la Dispersion de Kafirine à travers un Plan d'Expérience utilisant l'Énergie Libre de Création de Cavité des solvants |
| Authors: |
Knaggs, Freya; Charbonnel, Céline; Bonicel, Joëlle; Nigen, Michaël; Morel, Marie-Hélène; Mameri, Hamza; Sanchez, Christian |
| Contributors: |
Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE); Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM); Cereals&Europe |
| Source: |
22. European Young Cereal Scientists and Technologists Workshop (EYCSTW); https://hal.inrae.fr/hal-05207505; 22. European Young Cereal Scientists and Technologists Workshop (EYCSTW), Cereals&Europe, May 2025, Montpellier, France |
| Publisher Information: |
CCSD |
| Publication Year: |
2025 |
| Collection: |
Université de Montpellier: HAL |
| Subject Terms: |
Experimental design; Scaled Particle Theory; Hydrophobicity; Extraction; Kafirin; Hydrophobicité; Plan d'expérience; [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry; Molecular Biology/Biochemistry [q-bio.BM]; [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition; [SDV.IDA]Life Sciences [q-bio]/Food engineering |
| Subject Geographic: |
Montpellier; France |
| Description: |
International audience ; Sorghum is the fifth most produced cereal crop worldwide and is a rich source of macro- and micronutrients. Its primary storage proteins, kafirins, make up 7–14% of the grain's composition. These proteins are highly hydrophobic and crosslinked compared to other cereal proteins, resulting in low solubility and a strong tendency to aggregate. This limits their potential use for food and non-food application purposes.We investigated the parameters influencing kafirin extractability in solvents, by applying an experimental design. Factors—such as solvent type, extraction time, temperature, and sample-to-solvent ratio—were essayed to optimise an extraction protocol.To rationalise the solvent type, we looked towards different thermodynamic models to calculate the free energy change of water surrounding a solute (ΔG), providing a quantitative measure of the hydrophobic effect. We chose to use the Scaled Particle Theory (SPT) which computes the Gibbs free energy of cavity creation (ΔGC), based on hard-sphere volume exclusion. Cavity creation is an entropy driven process, enthalpic changes due to protein-water interactions being totally compensated by related entropic effects.The solvents’ ranking of cost of cavity creation is ΔGC(Tertiary butanol) < ΔGC(Isopropanol) < ΔGC(Ethanol) < ΔGC(Water). We showed that lowering the energy for cavity creation resulted in an increased solubility rate of proteins in solvent. Solvents that have low packing density, more cohesive energy and then more density fluctuations such as water require more energy to accommodate hydrophobic kafirins.Optimal extraction was achieved using dehulled grains, a 60% tert-butanol/water (v/v) solvent at 60 °C, a 1:100 sample-to-solvent ratio, and two 10-minute extraction cycles. Extraction yield was quantified using SE-HPLC and validated against the Kjeldahl method, while protein profiles were analysed under reducing and non-reducing SDS-PAGE conditions. ; Le sorgho est la cinquième céréale la plus produite au monde et ... |
| Document Type: |
conference object |
| Language: |
English |
| Availability: |
https://hal.inrae.fr/hal-05207505; https://hal.inrae.fr/hal-05207505v1/document; https://hal.inrae.fr/hal-05207505v1/file/KNAGGS_Abstract_EYCSTW_2025.pdf |
| Rights: |
info:eu-repo/semantics/OpenAccess |
| Accession Number: |
edsbas.3EB663A6 |
| Database: |
BASE |