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<p>Plant-based proteins are among the natural sources of emulsifiers that stabilize food emulsions. Among these sources, sorghum protein has gained significant attention because it can bind starch within the grain and be extracted and hydrolyzed for further modification. Therefore, this study aims to investigate the suitability of sorghum protein isolate and hydrolysate as emulsifiers, including gelling and foaming agents. The method used was PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses), with 44 sources gained and applied. Enzymatic hydrolysis was used as an extraction method to modify the protein’s functional properties. The results showed that protein modification could lead to changes and improvements in various functional properties, such as protein solubility (PS), Water Holding Capacity (WHC), and Oil Holding Capacity (OHC). Other improvements were observed in gelling, emulsifying, and foaming capacity and stability. Although sorghum protein showed promising functional properties, it did not match the emulsifying performance of commercially established soy protein. This suggested that, after hydrolysis, sorghum protein could be considered a potential water-based emulsifier and gelling agent candidate based on its functional properties.</p>

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Sorghum (Sorghum bicolor (L.) Moench) proteins as plant-based emulsifiers: a systematic review on their functional properties and potential applications

  • 期刊论文

  • 发表日期：

    2026年5月14日

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  • Endah Wulandari,
  • Robi Andoyo,
  • Vira Putri Yarlina,
  • Adi bin Md Sikin,
  • Jessica Zivana Kurnia,
  • Yufi Anandia Salsabila

摘要

Plant-based proteins are among the natural sources of emulsifiers that stabilize food emulsions. Among these sources, sorghum protein has gained significant attention because it can bind starch within the grain and be extracted and hydrolyzed for further modification. Therefore, this study aims to investigate the suitability of sorghum protein isolate and hydrolysate as emulsifiers, including gelling and foaming agents. The method used was PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses), with 44 sources gained and applied. Enzymatic hydrolysis was used as an extraction method to modify the protein’s functional properties. The results showed that protein modification could lead to changes and improvements in various functional properties, such as protein solubility (PS), Water Holding Capacity (WHC), and Oil Holding Capacity (OHC). Other improvements were observed in gelling, emulsifying, and foaming capacity and stability. Although sorghum protein showed promising functional properties, it did not match the emulsifying performance of commercially established soy protein. This suggested that, after hydrolysis, sorghum protein could be considered a potential water-based emulsifier and gelling agent candidate based on its functional properties.