Mao Jun, Li Jihong, Yan Hongdong, Shen Qun
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.
Foods. 2025 Sep 7;14(17):3131. doi: 10.3390/foods14173131.
The physicochemical properties of sorghum determine its application. This study investigated the differences and relationships in the physicochemical properties of four typical japonica sorghum starches (JSS, including JZ159, JZ167, JZ169 and FZ4) and three waxy sorghum starches (WSS, including JN, LML and NL). The results showed that there were significant differences in their hydration properties, thermal properties, gelatinisation properties and digestibility. The water solubility index (WSI) of all starches was positively related to the swelling power (SP). With the increase in temperature (75-95 °C), the SP values of JSS and WSS samples increased significantly, and the SP of WSS samples was higher than that of JSS samples. Before 60 min, the digestibility of JZ159 and JZ167 was significantly lower. At 180 min of digestion, the digestibility of all starches was close (87.49-93.15%). At different temperatures, the SP and WSI values of WSS samples were significantly correlated with the predicted glycemic index (pGI), resistant starch (RS) and rapidly digestible starch (RDS), while the relationships among these parameters in JSS samples varied with temperature. This study also revealed the hydration characteristics of different sorghum starches and the influence of their hydration behaviours on physicochemical and digestive properties.
高粱的物理化学性质决定了其应用。本研究调查了四种典型粳型高粱淀粉（JSS，包括JZ159、JZ167、JZ169和FZ4）和三种糯高粱淀粉（WSS，包括JN、LML和NL）在物理化学性质方面的差异及相互关系。结果表明，它们在水化性质、热性质、糊化性质和消化率方面存在显著差异。所有淀粉的水溶性指数（WSI）与膨胀力（SP）呈正相关。随着温度升高（75 - 95°C），JSS和WSS样品的SP值显著增加，且WSS样品的SP高于JSS样品。在60分钟之前，JZ159和JZ167的消化率显著较低。在消化180分钟时，所有淀粉的消化率接近（87.49 - 93.15%）。在不同温度下，WSS样品的SP和WSI值与预测血糖指数（pGI）、抗性淀粉（RS）和快速消化淀粉（RDS）显著相关，而JSS样品中这些参数之间的关系随温度变化。本研究还揭示了不同高粱淀粉的水化特性及其水化行为对物理化学和消化性质的影响。
