1
|
Li T, Huang J, Yu J, Tian X, Zhang C, Pu H. Effects of soaking glutinous sorghum grains on physicochemical properties of starch. Int J Biol Macromol 2024; 267:131522. [PMID: 38614175 DOI: 10.1016/j.ijbiomac.2024.131522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 01/26/2024] [Accepted: 04/09/2024] [Indexed: 04/15/2024]
Abstract
Glutinous sorghum grains were soaked (60-80 °C, 2-8 h) to explore the effects of soaking, an essential step in industrial processing of brewing, on starch. As the soaking temperature increased, the peak viscosity and crystallinity of starch gradually decreased, while the enzymatic hydrolysis rate and storage modulus first increased and then decreased. At 70 °C, the content of amylose, the enzymatic hydrolysis rate of starch, and the final viscosity first increase and then decrease with the increase of soaking time, reaching their maximum at 6 h, increased by 53.1 %, 11.0 %, and 10.4 %, respectively, as compared with the non-soaked sample. At 80 °C (4 h), the laser confocal microscopy images showed a network structure formed between the denatured protein chains and the leached-out amylose chains. The molecular weights of starch before and after soaking were all in the range of 3.82-8.98 × 107 g/mol. Since 70 °C is lower than that of starch gelatinization and protein denaturation, when soaking for 6 h, the enzymatic hydrolysis rate of starch is the highest, and the growth of miscellaneous bacteria is inhibited, which is beneficial for subsequent processing technology. The result provides a theoretical basis for the intelligent control of glutinous sorghum brewing.
Collapse
Affiliation(s)
- Tao Li
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Junrong Huang
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Jing Yu
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Xiaodong Tian
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Chong Zhang
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Huayin Pu
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| |
Collapse
|
2
|
Shi P, Zhao Y, Qin F, Liu K, Wang H. Understanding the multi-scale structure and physicochemical properties of millet starch with varied amylose content. Food Chem 2023; 410:135422. [PMID: 36623455 DOI: 10.1016/j.foodchem.2023.135422] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/03/2022] [Accepted: 01/04/2023] [Indexed: 01/07/2023]
Abstract
The multi-scale structure and physicochemical properties of starch from five indigenous millet varieties were investigated and their correlations were revealed. Results showed that apparent amylose content (AAC) ranged from 12.3% to 27.4%, and as the amylose increasing, the ordered degree of starch double-helical, ordered molecular structure and crystalline structures displayed a declined trend. All millet starches showed polygonal, spherical or irregular shapes varied with size, but XIN-3 starch granules (highest AAC) presented higher granule rigidity, compactness and bulk intensity. Specifically, the ordered molecular structure (e.g., higher double-helix content, short-range ordered degree and relative crystallinity) of millet starch with low amylose limited the swelling degree of starch granules and in turn decreased the characteristic viscosity. However, rapidly digestible starch (RDS) was significantly negatively correlated with AAC and ordered molecular structure. The information obtained in this study would be significant in the rational utilization of these millet starches in food industry fields.
Collapse
Affiliation(s)
- Pengwei Shi
- Emergency Department, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
| | - Yingting Zhao
- The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Fang Qin
- School of Nursing, Southern Medical University, Guangzhou 510515, China.
| | - Kun Liu
- Experimental Education/Administration Center, National Demonstration Center for Experimental Education of Basic Medical Sciences, Key Laboratory of Functional Proteomics of Guangdong Province, Department of Cell Biology, School of Basic Medical Sciences, Southern Medical University, Guangzhou 510515, China.
| | - Hongwei Wang
- School of Food and Biological Engineering, Collaborative Innovation Center of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| |
Collapse
|
3
|
Yan S, Li Z, Wang B, Li T, Li Z, Zhang N, Cui B. Correlation analysis on physicochemical and structural properties of sorghum starch. Front Nutr 2023; 9:1101868. [PMID: 36712512 PMCID: PMC9873550 DOI: 10.3389/fnut.2022.1101868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Accepted: 12/12/2022] [Indexed: 01/11/2023] Open
Abstract
This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.
Collapse
Affiliation(s)
- Shouxin Yan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Tingting Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhiyang Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Nan Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| |
Collapse
|
4
|
He M, Hu J, Wu Y, Ouyang J. Determination of starch and amylose contents in various cereals using common model of near-infrared reflectance spectroscopy. INTERNATIONAL FOOD RESEARCH JOURNAL 2021. [DOI: 10.47836/ifrj.28.5.12] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Near-infrared reflectance spectroscopy (NIRS) was used to determine the total starch and amylose contents in various kinds of cereals namely wheat, waxy rice, non-waxy rice, millet, sorghum, waxy maize, buckwheat, barley, and hulless oat. The partial least-squares (PLS) analysis and principal component regression (PCR) were used to establish the calibration models. PLS model achieved a better effect than PCR at 1100 - 2500 nm, and the coefficient of determination (R2) of the calibration and prediction sets were both higher than 0.9 after the best pre-treatment method, first derivative plus Savitzky-Golay. Additionally, the root mean square error (RMSE) was lower than 2.50, and the root mean square error of cross-validation (RMSECV) was less than 3.50 for starch. By comparing PLS models at different waveband regions, the optimal determination results for starch and amylose were obtained at 1923 - 1961 and 1724 - 1818 nm, respectively. NIRS was found to be a successful method to determine of the starch and amylose contents in various cereals.
Collapse
|
5
|
Mahajan P, Bera MB, Panesar PS, Chauhan A. Millet starch: A review. Int J Biol Macromol 2021; 180:61-79. [PMID: 33727186 DOI: 10.1016/j.ijbiomac.2021.03.063] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/10/2023]
Abstract
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.
Collapse
Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Manab B Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Anil Chauhan
- Department of Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
| |
Collapse
|
6
|
Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications. Carbohydr Polym 2021; 260:117776. [PMID: 33712132 DOI: 10.1016/j.carbpol.2021.117776] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/03/2021] [Accepted: 02/03/2021] [Indexed: 12/12/2022]
Abstract
Pearl millet (Pennisetum glaucum (L.) R.Br.) is a sustainable and underutilized starch source, constituting up to 70 % starch in its grain. Pearl millet could be used as a cheaper source of starch as compared to other cereals for developing functional foods. This review is mainly focused on isolation methods, and chemical composition of the pearl millet starch (PMS). Techno-functional characteristics such as; gelatinization, pasting properties, solubility, swelling power, and digestibility to infer wider application of the PMS critically highlighted in the review. Native starches have limited functionalitiesfor food applications due to the instability in developed pastes and gels. A number of modifications (physical, mechanical and enzymatic) have been developed to increase the functionality and to obtain desired characteristics of PMS thus improving its utilization in food applications. Further, the utilization of native as well as modified PMS is also discussed comprehensively. In addition, a number of recommendations to further improve its functionality and increase its application are also discussed.
Collapse
|
7
|
Li Y, Hu A, Zheng J, Wang X. Comparative studies on structure and physiochemical changes of millet starch under microwave and ultrasound at the same power. Int J Biol Macromol 2019; 141:76-84. [DOI: 10.1016/j.ijbiomac.2019.08.218] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/11/2019] [Accepted: 08/25/2019] [Indexed: 10/26/2022]
|
8
|
Odunmbaku LA, Sobowale SS, Adenekan MK, Oloyede T, Adebiyi JA, Adebo OA. Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch. Food Sci Nutr 2017; 6:348-355. [PMID: 29564102 PMCID: PMC5849913 DOI: 10.1002/fsn3.562] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 10/05/2017] [Accepted: 10/12/2017] [Indexed: 11/06/2022] Open
Abstract
The quest for high-quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly (p < .05) increased the moisture, protein, and ash content of the sorghum with a corresponding decrease in pH values. The obtained experimental and predicted values of the investigated parameters were similar, with statistical indices indicating the relative validity of the generated models [absolute average deviation (AAD between 0 and 0.20), bias factor (Bf , 1-1.02), and accuracy factor (Af , 1-1.21)]. The varying values of the parameters obtained indicates the potential use of the sorghum starches as thickeners, starch substitutes, and for other desired roles in food processing.
Collapse
Affiliation(s)
- Lukumon A Odunmbaku
- Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria
| | - Sunday S Sobowale
- Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria
| | - Monilola K Adenekan
- Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria
| | - Taiwo Oloyede
- Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria
| | - Janet A Adebiyi
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Johannesburg Gauteng South Africa
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Johannesburg Gauteng South Africa
| |
Collapse
|
9
|
Abstract
In this study, barnyard millet starch (BMS) was used to prepare edible films. Antioxidant activity was conferred to the BMS film by incorporating borage seed oil (BO). The physical, optical, and thermal properties as well as antioxidant activities of the films were evaluated. The incorporation of BO into the BMS films decreased the tensile strength from 9.46 to 4.69 MPa and increased the elongation at break of the films from 82.49% to 103.87%. Water vapor permeability, water solubility, and moisture content of the BMS films decreased with increasing BO concentration, whereas Hunter b value and opacity increased, L and a values of the films decreased. The BMS films containing BO exhibited antioxidant activity that increased proportionally with increased BO concentration. In particular, the BMS film with 1.0% BO exhibited the highest antioxidant activity and light barrier properties among the BMS films. Therefore, the BMS films with added BO can be used as an antioxidant packaging material.
Collapse
|
10
|
Comparison of Physicochemical Characteristics of Starch Isolated from Sweet and Grain Sorghum. J CHEM-NY 2016. [DOI: 10.1155/2016/7648639] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The worldwide interest about sweet sorghum (Sorghum bicolorL. Moench) goes towards stem sugar, but little has been focused on its grain. The starches were isolated from the grains of eight sweet and four grain sorghum varieties, and their physical, chemical, and morphological properties were carefully compared. The results reflected that starch from sweet varieties usually had larger granule size than that from grain ones, especially from two sweet varieties GL-4 and GL-6 with the granule size of 15.49 μm and 15.67 μm, respectively. The amylose content of sweet varieties starch was lower than that of grain ones. For water solubility index, starch from sweet varieties ranked top, whereas that from grain varieties ranked top for swelling power. The starch from both sweet and grain had A-type crystalline pattern, while the data from13C NMR reflected pattern differences forC1andC6resonance between sweet and grain varieties. Chains length distribution from sweet varieties debranched starch was found a little different from grain one. The starch particles surface of sweet sorghum was smooth with some dents, while that from grain was smooth without appearance of dents. As sweet sorghum has ability to withstand harsh environments where other crops do not and is characterized by low production cost, the extensive potential existed for starch from sweet varieties to be used in starch industries.
Collapse
|
11
|
Poquette NM, Gu X, Lee SO. Grain sorghum muffin reduces glucose and insulin responses in men. Food Funct 2014; 5:894-9. [PMID: 24608948 DOI: 10.1039/c3fo60432b] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Diabetes and obesity have sparked interest in identifying healthy, dietary carbohydrates as functional ingredients for controlling blood glucose and insulin levels. Grain sorghum has been known to be a slowly digestible cereal; however, research is limited on its health effects in humans. The objectives of this study were to measure the contents of functional starch fractions, SDS (slowly-digestible starch) and RS (resistant starch), and to investigate the effects of grain sorghum on postprandial plasma glucose and insulin levels in 10 healthy men. A whole-wheat flour muffin (control) was compared with the grain sorghum muffin with both muffins containing 50 g of total starch. Using a randomized-crossover design, male subjects consumed treatments within a one-week washout period, and glucose and insulin levels were observed at 15 minutes before and 0, 15, 30, 45, 60, 75, 90, 120, 180 minutes after consumption. The mean glucose responses reduced after consuming grain sorghum, particularly at 45-120 minute intervals, and mean insulin responses reduced at 15-90 minute intervals compared to control (P < 0.05). The mean incremental area under the curve (iAUC) was significantly lowered for plasma glucose responses about an average of 35% from 3863 ± 443 to 2871 ± 163 mg (∼3 h) dL(-1) (P < 0.05). Insulin responses also reduced significantly from 3029 ± 965 μU (∼3 h) L(-1) for wheat to 1357 ± 204 with sorghum (P < 0.05). Results suggest that grain sorghum is a good functional ingredient to assist in managing glucose and insulin levels in healthy individuals.
Collapse
Affiliation(s)
- Nicole M Poquette
- University of Arkansas, Department of Food Science, 2650 N Young Ave, Fayetteville, Arkansas, USA.
| | | | | |
Collapse
|
12
|
Structure, physicochemical properties, and uses of millet starch. Food Res Int 2014; 64:200-211. [DOI: 10.1016/j.foodres.2014.06.026] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 06/12/2014] [Accepted: 06/17/2014] [Indexed: 12/26/2022]
|
13
|
Zhu F. Structure, Physicochemical Properties, Modifications, and Uses of Sorghum Starch. Compr Rev Food Sci Food Saf 2014; 13:597-610. [DOI: 10.1111/1541-4337.12070] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Accepted: 05/03/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; Univ. of Auckland; Private Bag 92019 Auckland New Zealand
| |
Collapse
|
14
|
Wang K, Henry RJ, Gilbert RG. Causal Relations Among Starch Biosynthesis, Structure, and Properties. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s40362-014-0016-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
15
|
Impact of the soak and the malt on the physicochemical properties of the sorghum starches. Int J Mol Sci 2010; 11:3002-15. [PMID: 21152287 PMCID: PMC2996743 DOI: 10.3390/ijms11083002] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2010] [Revised: 07/25/2010] [Accepted: 07/26/2010] [Indexed: 11/25/2022] Open
Abstract
Starches were isolated from soaked and malted sorghum and studied to understand their physicochemical and functional properties. The swelling power (SP) and the water solubility index (WSI) of both starches were nearly similar at temperatures below 50 °C, but at more than 50 °C, the starch isolated from malted sorghum showed lower SP and high WSI than those isolated from raw and soaked sorghum. The pasting properties of starches determined by rapid visco-analyzer (RVA) showed that malted sorghum starch had a lower viscosity peak value (86 BU/RVU) than raw sorghum starch (454 BU/RVU). For both sorghum, X-ray diffractograms exhibited an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity ranged from 9.62 to 15.50%. Differential scanning calorimetry (DSC) revealed that raw sorghum starch showed an endotherm with a peak temperature (Tp) at 78.06 °C and gelatinization enthalpies of 2.83 J/g whereas five-day malted sorghum starch had a Tp at 47.22 °C and gelatinization enthalpies of 2.06 J/g. Storage modulus (G′) and loss modulus (G″) of all starch suspensions increased steeply to a maximum at 70 °C and then decreased with continuous heating. The structural analysis of malted sorghum starch showed porosity on the granule’s surface susceptible to the amylolysis. The results showed that physicochemical and functional properties of sorghum starches are influenced by soaking and malting methods.
Collapse
|
16
|
Taylor JRN, Emmambux MN. REVIEW: Developments in Our Understanding of Sorghum Polysaccharides and Their Health Benefits. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0263] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- John R. N. Taylor
- Department of Food Science, University of Pretoria, South Africa
- Corresponding author. Phone: +27 12 4204296. Fax: +27 12 4202839. E‐mail:
| | | |
Collapse
|
17
|
Singh H, Sodhi NS, Singh N. Characterisation of starches separated from sorghum cultivars grown in India. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.05.086] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
18
|
Inouchi N. Study on Structures and Physical Properties of Endosperm Starches of Rice and Other Cereals. J Appl Glycosci (1999) 2010. [DOI: 10.5458/jag.57.13] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
|
19
|
Chuck-Hernandez C, Perez-Carrillo E, Serna-Saldivar SO. Production of bioethanol from steam-flaked sorghum and maize. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2009.04.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
20
|
Bultosa G, Hamaker BR, BeMiller JN. An SEC−MALLS Study of Molecular Features of Water-soluble Amylopectin and Amylose of Tef [Eragrostis tef (Zucc.) Trotter] Starches. STARCH-STARKE 2008. [DOI: 10.1002/star.200700642] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
21
|
Pérez-Carrillo E, Serna-Saldívar SO. Cell Wall Degrading Enzymes and Proteases Improve Starch Yields of Sorghum and Maize. STARCH-STARKE 2006. [DOI: 10.1002/star.200500483] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
|
22
|
Horibata T, Nakamoto M, Fuwa H, Inouchi N. Structural and Physicochemical Characteristics of Endosperm Starches of Rice Cultivars Recently Bred in Japan. J Appl Glycosci (1999) 2004. [DOI: 10.5458/jag.51.303] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
|