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

Albarracín, Micaela; Drago, Silvina Rosa

doi:10.1002/star.202000023

Cited by 8 publications

(2 citation statements)

References 25 publications

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“…Protein, moisture, and ash content were determined according to AACC methods [17]. Total starch and soluble carbohydrates of malts and amylose content were measured according to Albarracín and Drago [18] and Belhadi et al [19], respectively. Crude fat was determined by the AOAC method [20].…”

Section: Chemical Compositionmentioning

confidence: 99%

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Barley and Malt as Base Ingredients for the Production of New Bio-Functional Foods

Cian,

Garzón,

Albarracín

et al. 2023

Recent Prog Nutr

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This work aimed to evaluate the chemical composition, bioactive compounds (phenolics and γ-aminobutyric acid, GABA), and antioxidant properties of different barley varieties (Overture, Charles, Sinfonía, Montoya, and Andreia) and their malts to weigh up them as potential ingredients for producing new bio-functional foods. For this, five barleys and five malts obtained from them were studied. Regarding chemical composition, total starch was the main component (≈62%) of barleys followed by total dietary fiber (≈22.6%) and proteins (≈9.5%). Potassium and phosphorus were the most abundant elements, with mean values being 3746.1 and 3679.1 g 100g<sup>-1</sup>d.w., respectively. Regarding the free amino acid profile, the proportion of hydrophobic free amino acids was higher than that of branched-chain amino acids or sulfur-containing amino acids and the mean value of GABA was 8.8 mg 100g<sup>-1</sup>. Ferulic acid was the most abundant free phenolic acid detected in the different barleys, followed by coumaric acid. All barley extracts showed ABTS and DPPH inhibitory activities and ferric-reducing antioxidant power (FRAP). As expected, total starch, total dietary fiber, and crude fat contents of malts were lower than those found for barley. However, the malting process increased GABA, ferulic acid, hydrophobic free amino acids, branched-chain amino acids, and sulfur amino acid contents. Additionally, the antioxidant properties of malts were higher than those obtained for barleys. Barley flour could be successfully used as a bio-functional ingredient in many foods. Furthermore, given the high content of soluble solids (mainly carbohydrates, antioxidant compounds such as free phenolic acids and free amino acids, and GABA), malted flours would be novel ingredients for preparing beverages with bio-functional properties.

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Section: Chemical Compositionmentioning

confidence: 99%

“…The swelling power, solubility at 95°C , and water absorption of samples were determined according to Albarracín and Drago [18]. All determinations were made in triplicate.…”

Section: Hydration Properties Of Barleys and Maltsmentioning

confidence: 99%

Barley and Malt as Base Ingredients for the Production of New Bio-Functional Foods

Cian,

Garzón,

Albarracín

et al. 2023

Recent Prog Nutr

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Relations Between Amylose Content and Physicochemical Properties of Starches from White and Red Sorghum Varieties

Flores‐Garcia,

Gaytán‐Martínez,

Calvo‐Lopez

et al. 2024

Starch Stärke

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This research aims to determine the relationship between amylose content and physicochemical properties in white and red sorghum starches. Five varieties of red sorghum and four varieties of white sorghum were evaluated. The chemical properties, the amylose content, the resistant starch content, scanning electron microscopy, the absorption and solubility index in water, the viscosity profile, the thermal properties, and the correlation between the amylose content were determined. Sorghum starches had an amylose content between 24.51% and 34.34%, but did not show any relationship with color. Regarding the microstructure, the starches that appear larger granules (20–30 µm) have lower amylose content. Sorghum red varieties shown higher values in gelatinization enthalpy, pasting temperature and water absortion index, this effect was attributed to the formation of complexes with phenolic compounds. Starches with a higher proportion of amylose shown lower viscosity profiles and a high thermal stability. Correlation matrix analysis reveals that amylose content had a negative correlation with water absorption index, water solubility index, maximum viscosity, minimum viscosity, and positive correlation with the resistant starch content. The amylose content can define the potential application of the sorghum starches.

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Plant starch extraction, modification, and green applications: a review

Rashwan,

Younis,

Abdelshafy

et al. 2024

Environ Chem Lett

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Fossil fuel-based products should be replaced by products derived from modern biomass such as plant starch, in the context of the future circular economy. Starch production globally surpasses 50 million tons annually, predominantly sourced from maize, rice, and potatoes. Here, we review plant starch with an emphasis on structure and properties, extraction, modification, and green applications. Modification techniques comprise physical, enzymatic, and genetic methods. Applications include stabilization of food, replacement of meat, three-dimensional food printing, prebiotics, encapsulation, bioplastics, edible films, textiles, and wood adhesives. Starch from maize, potatoes, and cassava shows amylose content ranging from 20 to 30% in regular varieties to 70% in high-amylose varieties. Extraction by traditional wet milling achieves starch purity up to 99.5%, while enzymatic methods maintain higher structural integrity, which is crucial for pharmaceutical applications. Enzymatic extraction improves starch yield by of up to 20%, reduces energy consumption by about 30%, and lowers wastewater production by up to 50%, compared to conventional methods. Sustainable starch modification can reduce the carbon footprint of starch production by up to 40%. Modified starches contribute to approximately 70% of the food texturizers market. The market of starch in plant-based meat alternatives has grown by over 30% in the past five years. Similarly, the use of biodegradable starch-based plastics by the bioplastic industry is growing over 20% annually, driven by the demand for sustainable packaging.Kindly check and confirm the layout of Table 1.Layout is right

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

Cited by 8 publications

References 25 publications

Barley and Malt as Base Ingredients for the Production of New Bio-Functional Foods

Barley and Malt as Base Ingredients for the Production of New Bio-Functional Foods

Relations Between Amylose Content and Physicochemical Properties of Starches from White and Red Sorghum Varieties

Plant starch extraction, modification, and green applications: a review

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