Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property
Relevant research results have suggested that fermentation can increase the content of sorghum amylose chains and their retrogradation value. Therefore, this study explored the effect of fermentation pretreatment on the yield, digestibility, molecular structure, and in vitro fermentation property of...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2020/9835214 |
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| author | YunFei Ge WeiHao Wang Meng Shen ZiYue Kang Juan Wang ZhiGang Quan JinLing Xiao ShuTing Zhao DeZhi Liu LongKui Cao |
| author_facet | YunFei Ge WeiHao Wang Meng Shen ZiYue Kang Juan Wang ZhiGang Quan JinLing Xiao ShuTing Zhao DeZhi Liu LongKui Cao |
| author_sort | YunFei Ge |
| collection | DOAJ |
| description | Relevant research results have suggested that fermentation can increase the content of sorghum amylose chains and their retrogradation value. Therefore, this study explored the effect of fermentation pretreatment on the yield, digestibility, molecular structure, and in vitro fermentation property of sorghum-resistant starch by conducting fermentation pretreatment of sorghum and extracting the resistant starch from fermented sorghum with pressure-heat compound enzyme method. The results were as follows. After fermentation pretreatment, the yield of sorghum-resistant starch increased, the digestibility of sorghum-resistant starch reduced, the laminated structure size on the surface of the particles became more uniform, and the stacking mode became more neat and denser. The sorghum-resistant starch prepared before and after fermentation did not produce new chemical groups, and its functional group peak remained unchanged. After fermentation, the weight-average molecular weight of sorghum-resistant starch was elevated, and the percentage content of high- and low-molecular substances increased and decreased, respectively, compared with that of the unfermented sorghum-resistant starch. The percentage content of short-chain branches in the branched chain increased, whereas that of the long-chain branches decreased; the crystallinity of sorghum-resistant starch after fermentation decreased, and the intensity of X-diffraction peak changed slightly before and after fermentation. According to the results of the in vitro fermentation experiments, the fermentation broth of sorghum-resistant starch had the highest content of butyric acid and short-chain fatty acid. Research results reveal that, after fermentation pretreatment, sorghum-resistant starch presented increased yield, more complex molecular structure, heavier molecular weight and more uniform surface morphology, more efficient butyric acid generation, and greater fermentation rate than unfermented sorghum-resistant starch. |
| format | Article |
| id | doaj-art-cab1aefbdb9546fe90a137b8c10913a5 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-cab1aefbdb9546fe90a137b8c10913a52025-08-20T03:24:06ZengWileyJournal of Chemistry2090-90632090-90712020-01-01202010.1155/2020/98352149835214Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation PropertyYunFei Ge0WeiHao Wang1Meng Shen2ZiYue Kang3Juan Wang4ZhiGang Quan5JinLing Xiao6ShuTing Zhao7DeZhi Liu8LongKui Cao9College of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, ChinaRelevant research results have suggested that fermentation can increase the content of sorghum amylose chains and their retrogradation value. Therefore, this study explored the effect of fermentation pretreatment on the yield, digestibility, molecular structure, and in vitro fermentation property of sorghum-resistant starch by conducting fermentation pretreatment of sorghum and extracting the resistant starch from fermented sorghum with pressure-heat compound enzyme method. The results were as follows. After fermentation pretreatment, the yield of sorghum-resistant starch increased, the digestibility of sorghum-resistant starch reduced, the laminated structure size on the surface of the particles became more uniform, and the stacking mode became more neat and denser. The sorghum-resistant starch prepared before and after fermentation did not produce new chemical groups, and its functional group peak remained unchanged. After fermentation, the weight-average molecular weight of sorghum-resistant starch was elevated, and the percentage content of high- and low-molecular substances increased and decreased, respectively, compared with that of the unfermented sorghum-resistant starch. The percentage content of short-chain branches in the branched chain increased, whereas that of the long-chain branches decreased; the crystallinity of sorghum-resistant starch after fermentation decreased, and the intensity of X-diffraction peak changed slightly before and after fermentation. According to the results of the in vitro fermentation experiments, the fermentation broth of sorghum-resistant starch had the highest content of butyric acid and short-chain fatty acid. Research results reveal that, after fermentation pretreatment, sorghum-resistant starch presented increased yield, more complex molecular structure, heavier molecular weight and more uniform surface morphology, more efficient butyric acid generation, and greater fermentation rate than unfermented sorghum-resistant starch.http://dx.doi.org/10.1155/2020/9835214 |
| spellingShingle | YunFei Ge WeiHao Wang Meng Shen ZiYue Kang Juan Wang ZhiGang Quan JinLing Xiao ShuTing Zhao DeZhi Liu LongKui Cao Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property Journal of Chemistry |
| title | Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property |
| title_full | Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property |
| title_fullStr | Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property |
| title_full_unstemmed | Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property |
| title_short | Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property |
| title_sort | effect of natural fermentation of sorghum on resistant starch molecular structure and fermentation property |
| url | http://dx.doi.org/10.1155/2020/9835214 |
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