Comparison of physicochemical properties of different varieties sorghum starches
In this study, the grain composition of different varieties of non-glutinous sorghum (Aozhouhong, Aidunliangwang) and glutinous sorghum (Hongyingzi, Yinuohong, Luzhounuohong) was studied, and the micromorphology, crystallization, gelatinization and thermal characteristics of starch were determined....
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-03-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-208.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850040668632645632 |
|---|---|
| author | HUANG Huiling, XIONG Rong, YU Xiao, ZHENG Wanqi, TAN Jianxia, WANG Yue, LIAO Rui, MA Yi |
| author_facet | HUANG Huiling, XIONG Rong, YU Xiao, ZHENG Wanqi, TAN Jianxia, WANG Yue, LIAO Rui, MA Yi |
| author_sort | HUANG Huiling, XIONG Rong, YU Xiao, ZHENG Wanqi, TAN Jianxia, WANG Yue, LIAO Rui, MA Yi |
| collection | DOAJ |
| description | In this study, the grain composition of different varieties of non-glutinous sorghum (Aozhouhong, Aidunliangwang) and glutinous sorghum (Hongyingzi, Yinuohong, Luzhounuohong) was studied, and the micromorphology, crystallization, gelatinization and thermal characteristics of starch were determined. The correlation between the physicochemical properties of sorghum starch was analyzed. The results showed that the physiochemical indexes of different sorghum grains were significantly different. The contents of water, protein and fat were all in line with the standard GB/T 8231—2007 "Sorghum". The contents of tannin and starch were the highest in Hongyingzi and Aidunliangwang, respectively (1.21% and 69.34%). The amylose contents of non-glutinous sorghum (14.25%-29.61%) were higher than that of glutinous sorghum (1.17%-2.24%), while the amylopectin contents of non-glutinous sorghum (33.60%-55.09%) were lower than that of glutinous sorghum (60.27%-61.48%). The grain shape of sorghum starch was similar, and it was irregular spherical or polyhedron and typical A-type crystal. The grain diameter of non-glutinous sorghum starch was larger (15.44-15.55 μm), while the relative crystallinity and attenuation values of glutinous sorghum starch were higher (28.60%-35.35%, 2 564.33-3 096.67 cP), and the pasting temperature was lower (78.58-80.05 ℃). The gelatinization enthalpy ranged from 12.22 to 14.65 J/g. Correlation analysis showed that crystallinity, peak viscosity and decay value were highly significantly negatively correlated with amylose content (P<0.01), while recovery value, pasting temperature and amylose content were significantly positively correlated (P<0.05). Considering comprehensively, glutinous sorghum was more suitable as brewing material. |
| format | Article |
| id | doaj-art-8a657b71dbb844d989995ad43ef5efd8 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-8a657b71dbb844d989995ad43ef5efd82025-08-20T02:56:02ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-03-0144320821310.11882/j.issn.0254-5071.2025.03.031Comparison of physicochemical properties of different varieties sorghum starchesHUANG Huiling, XIONG Rong, YU Xiao, ZHENG Wanqi, TAN Jianxia, WANG Yue, LIAO Rui, MA Yi01. School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644005, China; ;2. Sichuan Province Engineering Technology Research Center of Liquor-Making Grains, Yibin 644005, ChinaIn this study, the grain composition of different varieties of non-glutinous sorghum (Aozhouhong, Aidunliangwang) and glutinous sorghum (Hongyingzi, Yinuohong, Luzhounuohong) was studied, and the micromorphology, crystallization, gelatinization and thermal characteristics of starch were determined. The correlation between the physicochemical properties of sorghum starch was analyzed. The results showed that the physiochemical indexes of different sorghum grains were significantly different. The contents of water, protein and fat were all in line with the standard GB/T 8231—2007 "Sorghum". The contents of tannin and starch were the highest in Hongyingzi and Aidunliangwang, respectively (1.21% and 69.34%). The amylose contents of non-glutinous sorghum (14.25%-29.61%) were higher than that of glutinous sorghum (1.17%-2.24%), while the amylopectin contents of non-glutinous sorghum (33.60%-55.09%) were lower than that of glutinous sorghum (60.27%-61.48%). The grain shape of sorghum starch was similar, and it was irregular spherical or polyhedron and typical A-type crystal. The grain diameter of non-glutinous sorghum starch was larger (15.44-15.55 μm), while the relative crystallinity and attenuation values of glutinous sorghum starch were higher (28.60%-35.35%, 2 564.33-3 096.67 cP), and the pasting temperature was lower (78.58-80.05 ℃). The gelatinization enthalpy ranged from 12.22 to 14.65 J/g. Correlation analysis showed that crystallinity, peak viscosity and decay value were highly significantly negatively correlated with amylose content (P<0.01), while recovery value, pasting temperature and amylose content were significantly positively correlated (P<0.05). Considering comprehensively, glutinous sorghum was more suitable as brewing material.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-208.pdfsorghum|variety|starch characteristic|constituent component|physicochemical properties|microstructure |
| spellingShingle | HUANG Huiling, XIONG Rong, YU Xiao, ZHENG Wanqi, TAN Jianxia, WANG Yue, LIAO Rui, MA Yi Comparison of physicochemical properties of different varieties sorghum starches Zhongguo niangzao sorghum|variety|starch characteristic|constituent component|physicochemical properties|microstructure |
| title | Comparison of physicochemical properties of different varieties sorghum starches |
| title_full | Comparison of physicochemical properties of different varieties sorghum starches |
| title_fullStr | Comparison of physicochemical properties of different varieties sorghum starches |
| title_full_unstemmed | Comparison of physicochemical properties of different varieties sorghum starches |
| title_short | Comparison of physicochemical properties of different varieties sorghum starches |
| title_sort | comparison of physicochemical properties of different varieties sorghum starches |
| topic | sorghum|variety|starch characteristic|constituent component|physicochemical properties|microstructure |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-208.pdf |
| work_keys_str_mv | AT huanghuilingxiongrongyuxiaozhengwanqitanjianxiawangyueliaoruimayi comparisonofphysicochemicalpropertiesofdifferentvarietiessorghumstarches |