Distinctive Sorghum Starch Granule Morphologies Appear to Improve Raw Starch Digestibility

Benmoussa, Mustapha; Suhendra, Budhi; Aboubacar, Adam; Hamaker, Bruce R.

doi:10.1002/star.200400344

Cited by 95 publications

(72 citation statements)

References 15 publications

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“…Similar values of amylose content have been reported earlier for maize and wheat (28%) [6,27]. Sorghum genotypes grown in Zimbabwe and Indiana USA contain respectively 20.9% to 30.2% [15] and 19.2% to 22.4% of amylose [22]. The amylopectin content and ratio were 72.9%, 0.4 for white sorghum and 75.2%, 0.3 for pigmented sorghum.…”

Section: Amylose Contentsupporting

confidence: 85%

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Morphological and Thermal Properties of Starches Isolated from White and Pigmented Sorghum Landraces Grown in Hyper Arid Regions

Boudries¹,

Nadjemi²,

Belhaneche‐Bensemra

et al. 2014

JAST-B

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Abstract:The starches were isolated by alkaline extraction from white and red sorghum, predominant cultivars in the Sahara of Algeria. Morphological, thermal properties and amylose content of isolated starches were examined. The starches of two sorghum landraces of white and pigmented kernels growing in hyper arid environmental conditions showed significant differences in granule size, amylose content and thermal behavior which ultimately affect the physicochemical and functional properties. When observed using environmental scanning electron microscopy (ESEM). The starch granules showed polyhedral shape. Some of them showed pinholes. The granular size ranged between 6.325-39.905 µm and 7.096-44.774 µm, respectively for white and red sorghum starches. The granule size distribution was unimodal. The amylose content in white sorghum starch (27.1%) was higher than that in red sorghum (24.8%). Differential scanning calorimetry (DSC) analysis revealed that sorghum starches present higher temperatures at the peak (70.60 °C and 72.28 °C for white and red sorghum starches, respectively) and lower gelatinization enthalpies (9.087 J/g and 8.270 J/g for white and red sorghum starches, respectively) than other cereal starches. The determination of these properties is relevant to the comprehension of starch and starch-based foods digestibility in order to direct them towards the specific applications in food and nonfood sectors.

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Section: Amylose Contentsupporting

confidence: 85%

“…3 and 4). The same observation was reported by Huber & BeMiller [8], Benmoussa et al [22] and Singh et al [23]. The pin holes appeared due to the action of amylases during the growth of sorghum grain or the starch isolation process [24].…”

Section: Morphological Propertiessupporting

confidence: 82%

Morphological and Thermal Properties of Starches Isolated from White and Pigmented Sorghum Landraces Grown in Hyper Arid Regions

Boudries¹,

Nadjemi²,

Belhaneche‐Bensemra

et al. 2014

JAST-B

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“…These values were lower than those reported by the FAO (1995), Beta et al (2000), Beta and Corke (2001), Geleta et al (2005), Salinas et al (2006), Chanapamokkhot and Thongngam (2007) and Boudries et al (2009) but within the range of what McDonouch et al (1998) reported (2.0 to 28 %). Benmoussa et al (2006) found that the amylose content ranged between 19.2 to 22.4 %. Furthermore, Beta and Corke (2001) reported amylose content ranging from 20.9 to 30.2 %, while Salinas et al (2006) reported amylose content ranging from 25.28 to 28.26 %.…”

Section: Univariate Statisticsmentioning

confidence: 99%

“…The total starch and the relative proportion of amylose and amylopectin vary considerably within plant species, plant organs, and depend on organ development and growth conditions. Sorghum starch granules are surrounded by a protein matrix that can limit the access of enzymes (Oria et al, 2000;Benmoussa et al, 2006). Typical levels of amylose and amylopectin in cereal starches are 25-28 % and 72-75 %, respectively, although for starches of some botanical sources, high amylose (up to 70 % amylose) and waxy (<1 % amylose) genotypes also exist (Jane et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Genetic variability among sorghum accessions for seed starch and stalk total sugar content

Gerrano

Labuschagne

Biljon

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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Sorghum (Sorghum bicolor (L.) Moench) is a staple food grain in many semi-arid and tropical areas of the world, notably in sub-Saharan Africa because of its adaptation to harsh environments. Among important biochemical components for sorghum for processors are the levels of starch (amylose and amylopectin) and total sugar contents. The aim of this study was to determine the genetic variation for total starch in the seed, its components and total sugar in the stalks of the sorghum accessions from Ethiopia and South Africa. Samples of 22 sorghum accessions were evaluated. Significant variations were observed in total starch (31.01 to 64.88 %), amylose (14.05 to 18.91 %), the amylose/amylopectin ratio (0.31 to 0.73) and total stalk sugar content (9.36 to 16.84 %). Multivariate analysis showed a wide genetic variation within and among germplasm accessions which could be used in the selection of parental lines for the improvement of traits of interest through breeding. The variation found among the sorghum accessions shows that an improved total starch and starch components and stalk sugar contents can be achieved through crossing these selected genotypes.

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“…The proportion and distribution of the two starch types, amylose and amylopectin, in the seed has a major impact on quality traits (83,84). Starch is deposited to the endosperm as intracellular granules of varying sizes which are organised in a semi-crystaline configuration.…”

Section: Starchmentioning

confidence: 99%

Grain Proteomics of Sorghum: Improving Digestibility, Nutritional Quality and Starch Conversion to Ethanol

Cremer¹

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Sorghum is an important food staple in rural Asia, India and Africa and a major feedstock in developed countries. Originating in the semi-arid African savannah, sorghum is well adapted to drought prone environments and produces more biomass per unit water than maize. Extensive variability exists within the sorghum gene pool creating a diversity of plant forms with many commercial and industrial applications. Sorghum, provides an alternative to grain crops with greater irrigation and fertiliser requirements, such as maize, however, the grain is generally less digestible, especially upon cooking, due to extensive disulphide cross-linking among sulphur-rich storage proteins in the protein-starch matrix. This reduces the accessibility of proteolytic enzymes to starch, decreasing palatability and nutritional value, and resulting in the need for increased processing.The commercial value of cereals is largely determined by the chemistry of the protein-starch matrix.Located on the periphery of storage protein bodies, cysteine-rich β-and γ-kafirins prevent enzymatic access to internally positioned α-kafirins and to starch. The development of mutants is an efficient approach for studying genetic regulation of protein biosynthesis and compartmentalisation and shows how changes in protein profile affect the physical characteristics of the seed. An integrated proteomic approach was employed to characterise 28 sorghum lines with allelic variation at the kafirin loci, including three β-kafirin null mutants, in order to determine the effects of kafirin genetic diversity on the expression of storage proteins.High performance liquid chromatography (HPLC) and capillary electrophoresis were employed to profile water/salt-and alcohol-soluble protein fractions, revealing a wide range of diversity in protein content across the genotypes. Peak profiles were similar among β-kafirin null lines but different to normal lines, with a significant reduction in alcohol-soluble protein and the disappearance of a major set of protein peaks. The relative content of sequentially extracted soluble, insoluble and residual proteins was measured using RP-HPLC to evaluate the degree of crosslinking among storage proteins in the seed. High levels of insoluble and residual protein were associated with reduced digestibility.Gel-based separation of seed proteins and subsequent identification with tandem mass spectrometry identified a range of redox-active proteins affecting storage protein biochemistry. Multiple protein fractions were analysed across the β-kafirin null line QL12 and wild-type line 296B. The redox states of endosperm proteins, of which kafirins are a subset, have been shown to impact on quality traits in addition to the expression of proteins. Thioredoxin, active in the processing of storage v proteins at germination, has reported impacts on grain digestibility and was differentially expressed across the genotypes. A range of putative uncharacterised sorghum proteins regulating the folding and disulphide pairing of storage proteins ...

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Distinctive Sorghum Starch Granule Morphologies Appear to Improve Raw Starch Digestibility

Cited by 95 publications

References 15 publications

Morphological and Thermal Properties of Starches Isolated from White and Pigmented Sorghum Landraces Grown in Hyper Arid Regions

Morphological and Thermal Properties of Starches Isolated from White and Pigmented Sorghum Landraces Grown in Hyper Arid Regions

Genetic variability among sorghum accessions for seed starch and stalk total sugar content

Grain Proteomics of Sorghum: Improving Digestibility, Nutritional Quality and Starch Conversion to Ethanol

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