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Characterization of starch structures isolated from the grains of waxy, sweet, and hybrid sorghum (Sorghum bicolor L. Moench)

文献类型： 外文期刊

作者： Kang, Xuemin 1 ; Zhu, Wentao 2 ; Xu, Tongcheng 4 ; Sui, Jie 4 ; Gao, Wei 2 ; Liu, Zhiquan 5 ; Jing, Haichun 5 ; Cui, Bo 1 ; Qiao, Xuguang 1 ; Abd El-Aty, A. M. 2 ;

作者机构： 1.Shandong Agr Univ, Dept Food Sci & Engn, Tai An, Peoples R China

2.Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan, Peoples R China

3.Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan, Shandong, Peoples R China

4.Shandong Acad Agr Sci, Jinan, Shandong, Peoples R China

5.Chinese Acad Sci, Inst Bot, Beijing, Peoples R China

6.Cairo Univ, Fac Vet Med, Dept Pharmacol, Giza, Egypt

7.Ataturk Univ, Med Fac, Dept Med Pharmacol, Erzurum, Turkey

关键词： inbred and hybrid sorghum starch; chain length distribution (CLD); lamellar structure; ordered structure; hydrolysis rate

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： In this study, starches were isolated from inbred (sweet and waxy) and hybrid (sweet and waxy) sorghum grains. Structural and property differences between (inbred and hybrid) sweet and waxy sorghum starches were evaluated and discussed. The intermediate fraction and amylose content present in hybrid sweet starch were lower than those in inbred sweet starch, while the opposite trend occurred with waxy starch. Furthermore, there was a higher A chain (30.93-35.73% waxy, 13.73-31.81% sweet) and lower B-2 + B-3 chain (18.04-16.56% waxy, 24.07-17.43% sweet) of amylopectin in hybrid sorghum starch. X-ray diffraction (XRD) and Fourier transform infrared reflection measurements affirm the relative crystalline and ordered structures of both varieties as follows: inbred waxy > hybrid waxy > hybrid sweet > inbred sweet. Small angle X-ray scattering and C-13 CP/MAS nuclear magnetic resonance proved that the amylopectin content of waxy starch was positively correlated with lamellar ordering. In contrast, an opposite trend was observed in sweet sorghum starch due to its long B-2 + B-3 chain content. Furthermore, the relationship between starch granule structure and function was also concluded. These findings could provide a basic theory for the accurate application of existing sorghum varieties precisely.

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