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Article: Starch properties as affected by sorghum grain chemistry

TitleStarch properties as affected by sorghum grain chemistry
Authors
KeywordsGelatinisation
Peak viscosity
Polyphenol
Sorghum
Starch
Issue Date2001
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Citation
Journal Of The Science Of Food And Agriculture, 2001, v. 81 n. 2, p. 245-251 How to Cite?
AbstractTo determine the relationship between sorghum grain polyphenol content, grain structure, and starch properties, starch was isolated from 10 sorghum varieties using an alkali steep and wet-milling procedure. SV2, a tannin-free variety with white pericarp, gave a white starch. Varieties having red or white pericarp and higher polyphenol levels gave pink starches. Hunter colour values (L, a, b) of starches were not correlated with grain polyphenol content. Grain appearance in terms of pericarp colour, or presence or absence of pigmented testa, did not relate to the intense pink colouration of sorghum starches. Starch amylose content was significantly negatively correlated (γ = -0.88, p < 0.001) to grain floury endosperm texture. Sorghum starches had higher peak viscosity (PV) in pasting than commercial maize starch. The time taken to reach peak viscosity from the initial viscosity rise was less for sorghum starches than maize starch. However, sorghum starches had a higher rate of shear thinning (Rst) than maize starch. There was a significant positive correlation between grain polyphenol content and starch PV (γ =0.75, p <0.05). Starch gel hardness was negatively correlated to pasting properties of Rst and paste breakdown (γ = -0.78 and -0.77 respectively) at p < 0.01. Peak gelatinisation temperature (Tp) occurred over a narrow range from 66 to 69°C. Tp was negatively correlated to the floury endosperm portion of the grain (γ = -0.77) at p <0.01. It is concluded that sorghum grain polyphenol content and grain characteristics influence its starch properties. © 2000 Society of Chemical Industry.
Persistent Identifierhttp://hdl.handle.net/10722/68481
ISSN
2015 Impact Factor: 2.076
2015 SCImago Journal Rankings: 0.822
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBeta, Ten_HK
dc.contributor.authorCorke, Hen_HK
dc.contributor.authorRooney, LWen_HK
dc.contributor.authorTaylor, JRNen_HK
dc.date.accessioned2010-09-06T06:04:59Z-
dc.date.available2010-09-06T06:04:59Z-
dc.date.issued2001en_HK
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2001, v. 81 n. 2, p. 245-251en_HK
dc.identifier.issn0022-5142en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68481-
dc.description.abstractTo determine the relationship between sorghum grain polyphenol content, grain structure, and starch properties, starch was isolated from 10 sorghum varieties using an alkali steep and wet-milling procedure. SV2, a tannin-free variety with white pericarp, gave a white starch. Varieties having red or white pericarp and higher polyphenol levels gave pink starches. Hunter colour values (L, a, b) of starches were not correlated with grain polyphenol content. Grain appearance in terms of pericarp colour, or presence or absence of pigmented testa, did not relate to the intense pink colouration of sorghum starches. Starch amylose content was significantly negatively correlated (γ = -0.88, p < 0.001) to grain floury endosperm texture. Sorghum starches had higher peak viscosity (PV) in pasting than commercial maize starch. The time taken to reach peak viscosity from the initial viscosity rise was less for sorghum starches than maize starch. However, sorghum starches had a higher rate of shear thinning (Rst) than maize starch. There was a significant positive correlation between grain polyphenol content and starch PV (γ =0.75, p <0.05). Starch gel hardness was negatively correlated to pasting properties of Rst and paste breakdown (γ = -0.78 and -0.77 respectively) at p < 0.01. Peak gelatinisation temperature (Tp) occurred over a narrow range from 66 to 69°C. Tp was negatively correlated to the floury endosperm portion of the grain (γ = -0.77) at p <0.01. It is concluded that sorghum grain polyphenol content and grain characteristics influence its starch properties. © 2000 Society of Chemical Industry.en_HK
dc.languageengen_HK
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_HK
dc.relation.ispartofJournal of the Science of Food and Agricultureen_HK
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.en_HK
dc.subjectGelatinisationen_HK
dc.subjectPeak viscosityen_HK
dc.subjectPolyphenolen_HK
dc.subjectSorghumen_HK
dc.subjectStarchen_HK
dc.titleStarch properties as affected by sorghum grain chemistryen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-5142&volume=81&spage=245&epage=251&date=2001&atitle=Starch+properties+as+affected+by+sorghum+grain+chemistryen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/1097-0010(20010115)81:2<245::AID-JSFA805>3.0.CO;2-Sen_HK
dc.identifier.scopuseid_2-s2.0-0035140725en_HK
dc.identifier.hkuros63518en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0035140725&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume81en_HK
dc.identifier.issue2en_HK
dc.identifier.spage245en_HK
dc.identifier.epage251en_HK
dc.identifier.isiWOS:000166578000011-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridBeta, T=6603223650en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.scopusauthoridRooney, LW=7004536380en_HK
dc.identifier.scopusauthoridTaylor, JRN=7405403431en_HK

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