Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property

Abstract

Relevant research results have suggested that fermentation can increase the content of sorghum amylose chains and their retrogradation value. Therefore, this study explored the effect of fermentation pretreatment on the yield, digestibility, molecular structure, and in vitro fermentation property of sorghum-resistant starch by conducting fermentation pretreatment of sorghum and extracting the resistant starch from fermented sorghum with pressure-heat compound enzyme method. The results were as follows. After fermentation pretreatment, the yield of sorghum-resistant starch increased, the digestibility of sorghum-resistant starch reduced, the laminated structure size on the surface of the particles became more uniform, and the stacking mode became more neat and denser. The sorghum-resistant starch prepared before and after fermentation did not produce new chemical groups, and its functional group peak remained unchanged. After fermentation, the weight-average molecular weight of sorghum-resistant starch was elevated, and the percentage content of high- and low-molecular substances increased and decreased, respectively, compared with that of the unfermented sorghum-resistant starch. The percentage content of short-chain branches in the branched chain increased, whereas that of the long-chain branches decreased; the crystallinity of sorghum-resistant starch after fermentation decreased, and the intensity of X-diffraction peak changed slightly before and after fermentation. According to the results of the in vitro fermentation experiments, the fermentation broth of sorghum-resistant starch had the highest content of butyric acid and short-chain fatty acid. Research results reveal that, after fermentation pretreatment, sorghum-resistant starch presented increased yield, more complex molecular structure, heavier molecular weight and more uniform surface morphology, more efficient butyric acid generation, and greater fermentation rate than unfermented sorghum-resistant starch.

Effects of Lactiplantibacillus plantarum dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch

“…From Based on the above results, it can be inferred that, compared with NBS, the enzymes and organic acids produced by Lactobacillus plant-based dy-1 can debranch large-size amylose at the early stage of fermentation, reduce the average size of amylose, and increase the content of large-size amylose. Subsequently, due to the degradation of non-reducing outer ends of amylose and amylopectin, the content of small-size amylose increased, which was similar to the results of Ge et al 26 on fermented sorghum starch. However, with the advancement of fermentation, the smaller amylose and amylopectin were first degraded into oligosaccharides and oligosaccharides used by Lactiplantibacillus plantarum dy-1.…”

Nutritional and Physicochemical Properties and Safe Consumption of Jackfruit Seeds (Artocarpus heterophyllus Lam.)

“…This result conforms with the study results of Opyd et al [39], who reported that high propionate content is related to high insoluble dietary fiber in apple seed and pomace. The production of butyrate content might be similar to the study of Ge et al [40], due to the fermentability of resistant starch in sorghum.…”

Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava

“…Amylose and other substances produced by the fermentation degrade the starch molecules to a different degree, thereby weakening or damaging the amorphous region, that is, the non-crystalline region of starch granules, and entirely dissolving out the amylose also increasing the retrogradation value. Therefore, MOCAF amylose and the MOCAF RS content can significantly increase fermentation (12 hours), making it easier to produce resistant starch (Ge et al, 2020). The RS contents decreased with an increasing period of fermentation (12 to 24 hours), during which time amylase was leached from the granules, which increased the starch solubility and thereby increased its susceptibility to fermentation (Bavaneethan et al, 2015).…”