ArticleFood chemistry: X2026
Physicochemical characterization of sorghum husk proteins and development of glutelin-based sub-micron particles for lycopene encapsulation.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sorghum is a drought-tolerant, high-yielding cereal crop rich in carbohydrates, proteins, and dietary fiber, rendering it a valuable resource for food, feed, and biofuel industries. Sorghum husks, the fibrous by-products generated druing grain processing, remain largely underutilized. In this study, sorghum husk proteins (SHPs) were isolated and systematically characterized in terms of their chemical composition, physicochemical properties, antioxidant activities, and carrier potential for functional compounds. The results demonstrated that glutelin exhibited superior foaming ability and stability, disulfide bond content, and antioxidant activity in chemical and cell-based assays. Additionally, hyaluronic acid (HA) and polyethyleneimine (PEI)-modified glutelin-based sub-micron particles (SMPs) significantly improved the stability of encapsulated lycopene (LYC), mitigating its degradation by 14.38%-70.02% under thermal stress, 16.18%-59.80% under ultraviolet irradiation, and 16.84%-40.60% under oxidative stresses. These SMPs also exhibited potent
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