Pasting, rheological, and retrogradation properties of starches from dual‐purpose sorghum lines

Ehtiati, Ahmad; Koocheki, Arash; Shahidi, Fakhri; Razavi, Seyed Mohammad Ali; Majzoobi, Mahsa

doi:10.1002/star.201600262

Cited by 17 publications

(15 citation statements)

References 30 publications

(54 reference statements)

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“…Já a amilopectina, por ser uma molécula grande, é parcialmente fixada na parte cristalina, tornando-a menos propensa à lixiviação (ZHU, 2014). Segundo Ehtiati et al (2017), após a gelatinização, as moléculas de amido solúvel podem facilmente lixiviar em água, mas complexos insolúveis de amilose-lipídios retardam esse processo.…”

Section: Resultsunclassified

Caracterização do amido isolado de diferentes cultivares de sorgo (Sorghum bicolor L. Moench)

Vieira¹,

Duarte²,

Queiróz

et al. 2020

BJD

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RESUMO O amido é um polímero que pode ser extraído de fontes como raízes, tubérculos e cereais, dentre estes, destaca-se o sorgo. Sua funcionalidade depende da origem genética e das condições de plantio. O objetivo deste trabalho foi caracterizar o amido de diferentes cultivares de sorgo (BR 501, BRS 305 e BRS 310) quanto a composição centesimal, cor, índice de solubilidade em água (ISA) e índice de absorção em água (IAA). Os teores de carboidratos totais, cinzas e proteínas, variaram de acordo com o tipo de sorgo, não apresentando diferença em relação ao teor de umidade e lipídeos. A composição centesimal dos amidos indicou sua alta pureza, já que apresentou níveis baixos de proteínas, lipídeos e cinzas. Sobre a cor, os cultivares BR 501 e BRS 310 apresentaram maior grau de luminosidade (L=95,61 e 95,86) em relação ao BRS 305 (L=91,23). Os três apresentaram alta luminosidade, caracterizando coloração branca, desejável para amido. Entretanto, o BR 501, apresentou ângulo hue=77,90, expressando tendência de cor para o marrom claro, porém com baixa intensidade (Croma=3,49); o BRS 305 expressou tendência de cor para o rosa claro (h=59,86) de baixa intensidade (C=6,47) e o BRS 310 coloração rosa claro (h=58,84), de mais baixa intensidade em relação ao anterior (C=5,68). Com relação ao ISA e IAA, obtidos nas temperaturas de 65, 75, 85 e 95°C, constatou-se que o poder de inchamento e a solubilidade em água dos amidos foram semelhantes e aumentaram com a elevação da temperatura. Os amidos estudados apresentaram diferenças de acordo com o genótipo de sorgo utilizado, em relação à composição centesimal e cor, não diferindo em relação às propriedades de inchamento e solubilidade em água.

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Section: Resultsunclassified

Caracterização do amido isolado de diferentes cultivares de sorgo (Sorghum bicolor L. Moench)

Vieira¹,

Duarte²,

Queiróz

et al. 2020

BJD

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“…The paste clarity was determined by using the method of Ehtiati et al., [ 23 ] with modification. Starch suspension 1% w/w was heated for 1 h in boiling water bath with constant shaking.…”

Section: Methodsmentioning

confidence: 99%

Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches

et al. 2021

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Sorghum (Sorghum bicolor L.) crop is of great importance as it can be grown in drought‐hit areas. The starch extracted from sorghum has properties similar to corn (Zea mays L.) starch and is therefore considered as a productive future alternative. Starch has many technological constraints and the modifications help in improving the properties. Corn and sorghum starches are acid‐thinned prior to citric acid modification and hydroxypropylation. The acid‐hydrolyzed citrate and hydroxypropylated starches are characterized for their functional and digestibility characteristics. The modifications help in maintaining the resistant starch fraction of acid‐thinned starches. The resistant starch fraction ranges between 59–64% and 53–68% for corn and sorghum starch, respectively. The Fourier Transform Infrared spectroscopy results show decrease in crystalline to amorphous ratio (R = 1047 cm−1/1022 cm−1) for sorghum starch citrates. The X‐ray diffraction pattern exhibits a decrease the proportion of crystallinity of acid‐hydrolyzed esterified starches. Differential scanning calorimetry curves exhibit decreased gelatinization enthalpy for both modifications. A significant decrease (p ≤ 0.05) in peak viscosity is also observed for hydroxypropylated starches. The modifications increase the slowly digestible fraction of corn and sorghum starches from 12.7% to 24.4% and from 16.7% to 28.9%, respectively.

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“…[ 20 ] Solubility ( S ) and Swelling Power (SP) at 95 °C were measured according to Ehtiati et al. [ 21 ]…”

Section: Methodsmentioning

confidence: 99%

“…Water absorption (WA) was determined using Bauman method and expressed as mL water g −1 sample. [20] Solubility (S) and Swelling Power (SP) at 95°C were measured according to Ehtiati et al [21] 2.2.9. Color Color parameters of isolated starches were measured using a MI-NOLTA CM-508d spectrophotometer (Minolta Co., LTD, Japan) under the following conditions: illuminant D65, observer angle of 10°, SCE (Specular component excluded), CIE system parameters: L*, a*, b*.…”

Section: Hydration Propertiesmentioning

confidence: 99%

Comparison of Isolation Methods and Physicochemical Characteristics of Starches Isolated from Red and White Sorghum Hybrids

Albarracín

Drago

2020

Starch Stärke

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The aim of this study is to optimize starch isolation from different sorghum cultivars and characterize the starch from fourteen red and white sorghum hybrids. Methods involving sulfite maceration and/or protein hydrolysis are assayed. Recovery and yield, residual protein, total and starch damage, whiteness index (WI), water absorption, solubility, and swelling power of isolated starches are compared in order to select the appropriate isolation method. Results indicate that starch recoveries between 44-76%. Isolated starches present 0.58-2.4 g 100 g −1 residual proteins, 89.1-90.6 WI, 5.10-9.57 g 100 g −1 solubility, and 15.09-22.57 g water 100 g −1 swelling power. Taking into account recovery, residual protein, WI, and good hydration properties of starch, the maceration during 24 h combined with protein hydrolysis during 3 h is used to isolate starches. After starch isolation, its characterization (residual protein, total and damage starch, amylose content, particle size distribution, WI, crystallinity, gelatinization temperature, water absorption, solubility, and swelling power) is performed. Principal component analysis shows that color as indicator of variety is influenced by the structure, composition, and physicochemical properties of isolated starch. Starches from white sorghum hybrids have higher amylose content and gelatinization temperature than the red ones, which affect starch solubility, and swelling power.

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Pasting, rheological, and retrogradation properties of starches from dual‐purpose sorghum lines

Cited by 17 publications

References 30 publications

Caracterização do amido isolado de diferentes cultivares de sorgo (Sorghum bicolor L. Moench)

Caracterização do amido isolado de diferentes cultivares de sorgo (Sorghum bicolor L. Moench)

Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches

Comparison of Isolation Methods and Physicochemical Characteristics of Starches Isolated from Red and White Sorghum Hybrids

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