Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum Starch
To investigate the effects of mechanical toughening and toughening-enzymatic modification on the formation, structure, and physicochemical properties of slow-digestible starch content in sorghum starch, a comparative analysis was conducted on the structure and physicochemical characteristics of sorg...
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The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090396 |
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| author | Hongda MA Jiaxin YAO Shijie LIU Yashi WANG Zhijiang LI Hongwei ZHANG |
| author_facet | Hongda MA Jiaxin YAO Shijie LIU Yashi WANG Zhijiang LI Hongwei ZHANG |
| author_sort | Hongda MA |
| collection | DOAJ |
| description | To investigate the effects of mechanical toughening and toughening-enzymatic modification on the formation, structure, and physicochemical properties of slow-digestible starch content in sorghum starch, a comparative analysis was conducted on the structure and physicochemical characteristics of sorghum starch before and after these modifications. Parameters including slow-digestible starch content, starch granule morphology, crystal structure, solubility, expansion capacity, water extraction rate, and thermal stability were examined. Results showed that, the slow-digestible starch content in modified sorghum starch significantly increased (P<0.05). Specifically, the content after toughening reached 18.68%, and following toughening and enzyme modification, it increased to 38.37%. The surface morphology of enzyme-modified sorghum starch exhibited irregularities and fragmentation, and the internal structure of modified sorghum starch underwent rearrangement. Notably, the relative crystallinity of toughened sorghum starch increased to 21.43%, and that of enzymatically modified toughened sorghum starch increased to 27.53%. Toughened sorghum starch retained an A-type crystalline form, while enzymatically modified toughened sorghum starch transitioned to an A+V type crystalline form. At 90 °C, both solubility and dilatability were significantly lower in modified sorghum starch compared to unmodified samples (P<0.05), while transparency and water precipitation rates were markedly higher (P<0.05). An increase in the initial gelatinization temperature was observed, indicating enhanced thermal stability. In conclusion, compared to toughened modified sorghum starch alone, the combination of toughening and enzyme modification demonstrated a more pronounced impact on the content, structural attributes, and physicochemical properties of slow-digestible starch in starchy sorghum materials. |
| format | Article |
| id | doaj-art-e5af84baef664507a0e4afe44a48af88 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-e5af84baef664507a0e4afe44a48af882025-08-20T03:43:55ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-014616111810.13386/j.issn1002-0306.20240903962024090396-16Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum StarchHongda MA0Jiaxin YAO1Shijie LIU2Yashi WANG3Zhijiang LI4Hongwei ZHANG5College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaTo investigate the effects of mechanical toughening and toughening-enzymatic modification on the formation, structure, and physicochemical properties of slow-digestible starch content in sorghum starch, a comparative analysis was conducted on the structure and physicochemical characteristics of sorghum starch before and after these modifications. Parameters including slow-digestible starch content, starch granule morphology, crystal structure, solubility, expansion capacity, water extraction rate, and thermal stability were examined. Results showed that, the slow-digestible starch content in modified sorghum starch significantly increased (P<0.05). Specifically, the content after toughening reached 18.68%, and following toughening and enzyme modification, it increased to 38.37%. The surface morphology of enzyme-modified sorghum starch exhibited irregularities and fragmentation, and the internal structure of modified sorghum starch underwent rearrangement. Notably, the relative crystallinity of toughened sorghum starch increased to 21.43%, and that of enzymatically modified toughened sorghum starch increased to 27.53%. Toughened sorghum starch retained an A-type crystalline form, while enzymatically modified toughened sorghum starch transitioned to an A+V type crystalline form. At 90 °C, both solubility and dilatability were significantly lower in modified sorghum starch compared to unmodified samples (P<0.05), while transparency and water precipitation rates were markedly higher (P<0.05). An increase in the initial gelatinization temperature was observed, indicating enhanced thermal stability. In conclusion, compared to toughened modified sorghum starch alone, the combination of toughening and enzyme modification demonstrated a more pronounced impact on the content, structural attributes, and physicochemical properties of slow-digestible starch in starchy sorghum materials.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090396sorghum starchslow-digestible starchtoughening-enzyme modificationstructural attributesphysicochemical properties |
| spellingShingle | Hongda MA Jiaxin YAO Shijie LIU Yashi WANG Zhijiang LI Hongwei ZHANG Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum Starch Shipin gongye ke-ji sorghum starch slow-digestible starch toughening-enzyme modification structural attributes physicochemical properties |
| title | Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum Starch |
| title_full | Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum Starch |
| title_fullStr | Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum Starch |
| title_full_unstemmed | Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum Starch |
| title_short | Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum Starch |
| title_sort | effect of toughening enzyme modification on the structure and properties of sorghum starch |
| topic | sorghum starch slow-digestible starch toughening-enzyme modification structural attributes physicochemical properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090396 |
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