Molecular structure of sorghum and waxy sorghum starches

被引：3
|
作者：
Han, Young-Joo [1 ]
Park, Jong-The [1 ]
Le, Quang Tri [1 ]
Shim, Jae-Hoon [1 ]
Nguyen, Van Dao [2 ]
Kim, Yong-Ro [1 ,3 ]
Park, Kwan-Hwa [1 ]
机构：
[1] Seoul Natl Univ, Ctr Agr Biomat, Seoul 151921, South Korea
[2] Hanoi Open Univ, Fac Biotechnol, Hanoi, Vietnam
[3] Seoul Natl Univ, Dept Biosyst & Biomat, Seoul 151921, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2008年 / 17卷 / 01期
关键词：
sorghum starch; waxy sorghum starch; amylopectin side chain length distribution; amylose content; starch digestibility;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Amylose contents and amylopectin chain architecture of sorghum and waxy sorghum starches were determined and compared with those of other common cereal and tuber starches. Also, in vitro digestibility of sorghum starch was estimated using a novel methodology. The absolute amylose content of sorghum starch was similar to that of corn and wheat starches. The side chain length distribution patterns for sorghum and waxy sorghum amylopectin were very similar to those of corn and waxy corn, respectively. The k(cat)/K-m values for sorghum and potato amylopectin did not show a significant difference. The kinetic parameters could be used as novel indicators for starch digestibility.
引用
收藏
页码：176 / 179
页数：4
相关论文
共 50 条
  • [31] Optimal fertilization for high yield and good quality of waxy sorghum (Sorghum bicolor L. Moench)
    Wang, Can
    Zhou, Lingbo
    Zhang, Guobing
    Xu, Yan
    Zhang, Liyi
    Gao, Xu
    Gao, Jie
    Jiang, Ne
    Shao, Mingbo
    FIELD CROPS RESEARCH, 2017, 203 : 1 - 7
  • [32] Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches
    Claver, Irakoze Pierre
    Zhang, Haihua
    Li, Qin
    Zhu, Kexue
    Zhou, Huiming
    INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2010, 11 (08) : 3002 - 3015
  • [33] Retention of aroma compounds by corn, sorghum and amaranth starches
    Blaszczak, Wioletta
    Misharina, Tamara A.
    Fessas, Dimitrios
    Signorelli, Marco
    Gorecki, Adrian R.
    FOOD RESEARCH INTERNATIONAL, 2013, 54 (01) : 338 - 344
  • [34] Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation
    Liu, Chunjuan
    Gong, Xiangwei
    Zhao, Guan
    Soe Htet, Maw Ni
    Jia, Zhiyong
    Yan, Zongke
    Liu, Lili
    Zhai, Qinghua
    Huang, Ting
    Deng, Xiping
    Feng, Baili
    FRONTIERS IN MICROBIOLOGY, 2021, 12
  • [35] Diurnal changes in Sorghum leaf starch molecular structure
    Li, Cheng
    Godwin, Ian D.
    Gilbert, Robert G.
    PLANT SCIENCE, 2015, 239 : 147 - 154
  • [36] Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility
    Weil, Wanphen
    Weil, Robert C.
    Keawsompong, Suttipun
    Sriroth, Klanarong
    Seib, Paul A.
    Shi, Yong-Cheng
    CARBOHYDRATE POLYMERS, 2021, 252
  • [37] Investigating the influence of the molecular structure and physiochemical properties of starches from glutinous and japonica sorghum on light-flavor liquor fermentation
    Ma, Zhenbing
    Wang, Chenyang
    Tian, Yuanyuan
    Zhao, Dong
    Wang, Jiaxu
    Ke, Fulai
    Zheng, Jia
    Su, Jian
    Bian, Minghong
    Ma, Yi
    Lan, Haibo
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2025, 301
  • [38] Effect of waxy (low amylose) on fungal infection of sorghum grain
    Funnell-Harris, D. L.
    Sattler, S. E.
    O'Neill, P. M.
    Eskridge, K. M.
    PHYTOPATHOLOGY, 2015, 105 (11) : 47 - 47
  • [39] Production of lager beer from sorghum malt and waxy grits
    Villicaña, MTO
    Saldivar, SOS
    JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 2004, 62 (04) : 140 - 146
  • [40] Effect of waxy (Low Amylose) on Fungal Infection of Sorghum Grain
    Funnell-Harris, Deanna L.
    Sattler, Scott E.
    O'Neill, Patrick M.
    Eskridge, Kent M.
    Pedersen, Jeffrey F.
    PHYTOPATHOLOGY, 2015, 105 (06) : 786 - 796
12345