Yan Shouxin, Li Zhao, Wang Bin, Li Tingting, Li Zhiyang, Zhang Nan, Cui Bo
State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.
Front Nutr. 2023 Jan 10;9:1101868. doi: 10.3389/fnut.2022.1101868. eCollection 2022.
This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.
本手稿基于30种不同类型高粱淀粉的表观直链淀粉含量（AAC），分析了它们的物理化学和结构特性。目前的结果证实，高粱淀粉呈现不规则的球形或多边形颗粒形状，平均粒径为14.5μm。高粱淀粉的AAC范围为7.42%至36.44%，对应的相对结晶度为20.5%至32.4%。糊化焓（ΔH）、峰值粘度（PV）、相对结晶度（RC）、双螺旋度（DD）、有序度（DO）和膨胀力（SP）与AAC呈负相关，而冷糊粘度（CPV）和回生值（SB）与AAC呈正相关。对各种物理化学参数进行了相关性分析。使用具有20个变量的主成分分析（PCA），展示了30种不同类型高粱淀粉之间的差异。本研究结果可用于指导高粱品种的选择和育种及其在食品和非食品工业中的应用。
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