Yang Longping, Li Lei, Jiang Feng, Zhang Qiaoling, Yang Fan, Wang Yilin, Zhao Zhenyu, Ren Qingfan, Wang Li
China Kweichow Moutai (Group) Distillery Co., Ltd., Key Laboratory of Characteristic Sorghum Renhuai Guizhou China.
Kweichow Moutai Co., Ltd. Renhuai Guizhou China.
Food Sci Nutr. 2024 Aug 20;12(10):7989-7999. doi: 10.1002/fsn3.4245. eCollection 2024 Oct.
Six sorghum varieties containing different amylose were selected to investigate the structural and physicochemical characteristics of starches and endosperm texture of grains. The results showed that the outer layer endosperm of sorghum grain changed from waxy to corneous, and its starch granules were more compactly packed and exhibited the spindle-shaped holes with the increase of amylose content. Higher amylose starch granules exhibited fewer and smaller micropores on the surface and were more likely to deform and agglomerate into larger amorphous particles after heated. Amylose content of sorghum starches was negatively correlated to granule size, relative crystallinity, and the proportion of the long branch chains (DP = 25-36 and > 36), whereas positively correlated to the proportion of the short branch chains (DP = 6-12 and 13-24). Amylose content had negative correlations with , , Δ, PV, and SDS ( < .05), positive corrections with FV, SB, and RDS ( < .05), and no correlations with , HPV, BD, and RS. It could be concluded that amylose content affected the endosperm texture of sorghum grain and had strong correlations with structural and physicochemical properties of sorghum starch. These findings may help identify uses for these sorghum varieties in baijiu production.
选取6个直链淀粉含量不同的高粱品种，研究其淀粉的结构和理化特性以及籽粒胚乳质地。结果表明，高粱籽粒外层胚乳由蜡质变为角质，随着直链淀粉含量的增加，其淀粉颗粒排列更紧密，呈现出纺锤形孔洞。直链淀粉含量较高的淀粉颗粒表面微孔较少且较小，加热后更易变形并团聚成较大的无定形颗粒。高粱淀粉的直链淀粉含量与颗粒大小、相对结晶度以及长支链（聚合度DP = 25 - 36和> 36）的比例呈负相关，而与短支链（聚合度DP = 6 - 12和13 - 24）的比例呈正相关。直链淀粉含量与 、 、Δ、PV和SDS呈负相关（P < 0.05），与FV、SB和RDS呈正相关（P < 0.05），与 、HPV、BD和RS无相关性。可以得出结论，直链淀粉含量影响高粱籽粒的胚乳质地，并且与高粱淀粉的结构和理化性质密切相关。这些研究结果可能有助于确定这些高粱品种在白酒生产中的用途。
