Soe Htet Maw Ni, Wang Honglu, Tian Lixin, Yadav Vivek, Samoon Hamz Ali, Feng Baili
State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Xianyang 712100, China.
State Key Laboratory of Crop Cultivation and Farming System in Northwestern Loess Plateau, College of Agronomy, Northwest A&F University, Yangling, Xianyang 712100, China.
Plants (Basel). 2022 Jun 15;11(12):1574. doi: 10.3390/plants11121574.
Sorghum has good adaptation to drought tolerance and can be successfully cultivated on marginal lands with low input cost. Starch is used in many foods and nonfood industrial applications and as a renewable energy resource. Sorghum starches with different amylose contents affect the different physicochemical properties. In this study, we isolated starches from six sorghum varieties (i.e., Jinza 34, Liaoza 19, Jinnuo 3, Jiza 127, Jiniang 2, and Jiaxian) and investigated them in terms of their chemical compositions and physicochemical properties. All the starch granules had regular polygonal round shapes and showed the characteristic "Maltese cross". These six sorghum starches showed an A-type diffraction pattern. The highest amylose content of starch in Jinza 127 was 26.90%. Jiaxian had a higher water solubility at 30, 70, and 90 °C. From the flow cytometry analysis based on six sorghum starch granules, Liaoza 19 had a larger and more complex granules (particle percentage (P1) = 66.5%). The Jinza 34 starch had higher peak (4994.00 mPa∙s) and breakdown viscosity (4013.50 mPa∙s) and lower trough viscosity (973.50 mPa∙s). Jinnuo 3 had higher onset temperature, peak temperature, conclusion temperature, gelatinization enthalpy, and gelatinization range. The principal component analysis and hierarchical cluster analysis based on classification of different sorghum starches showed that Jiniang 2 and Jinnuo 3 had similar physicochemical properties and most divergent starches, respectively. Our result provides useful information not only on the use of sorghum starches in food and non-food industries but for the great potential of sorghum-based intercropping systems in maintaining agricultural sustainability.
高粱具有良好的耐旱适应性，能够在投入成本低的边际土地上成功种植。淀粉被用于许多食品和非食品工业应用中，并作为一种可再生能源。不同直链淀粉含量的高粱淀粉会影响不同的物理化学性质。在本研究中，我们从六个高粱品种（即晋杂34、辽杂19、吉糯3、济杂127、吉农2和佳县）中分离出淀粉，并对其化学组成和物理化学性质进行了研究。所有淀粉颗粒均呈规则的多边形圆形，并呈现出特征性的“马耳他十字”。这六种高粱淀粉呈现出A型衍射图谱。晋杂127中淀粉的最高直链淀粉含量为26.90%。佳县在30、70和90℃时具有较高的水溶性。基于六种高粱淀粉颗粒的流式细胞术分析表明，辽杂19具有更大且更复杂的颗粒（颗粒百分比（P1）=66.5%）。晋杂34淀粉具有较高的峰值粘度（4994.00 mPa∙s）和崩解粘度（4013.50 mPa∙s）以及较低的低谷粘度（973.50 mPa∙s）。吉糯3具有较高的起始温度、峰值温度、结束温度、糊化焓和糊化范围。基于不同高粱淀粉分类的主成分分析和层次聚类分析表明，吉农2和吉糯3分别具有相似的物理化学性质和差异最大的淀粉。我们的研究结果不仅为高粱淀粉在食品和非食品工业中的应用提供了有用信息，也为基于高粱的间作系统在维持农业可持续性方面的巨大潜力提供了信息。
