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

Boudries, Nadia; Nadjemi, Boukebeur; Belhaneche‐Bensemra, Naïma; Sindic, Marianne

doi:10.17265/2161-6264/2014.08.009

Cited by 4 publications

(7 citation statements)

References 18 publications

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“…Sorghum starch existed in plant tissues in the form of granules whose characteristics of size, shape and form were distinctive to each botanical specie starch heterogeneity could be caused by the difference in developing environment or in genetic characteristic. The floury endosperm has more rounded starch granules whereas in the horny endosperm the angular granules are the predominant Boudries et al (2014). Therefore our results assumed that the endosperm in the examined sorghum varieties could be with horny endosperm and with high content of amylose.…”

Section: Shape and Size Of Starch Granulesmentioning

confidence: 65%

“…Gaffa et al (2004) noticed that the higher amount of large molecules was shown from red sorghum comparing with the white sorghum starch. Boudries et al (2014) found that the starch granule size varied between 6.33 and 39.91µm for whit sorghum and varied from 7.10 to 44.78µm for pigmented sorghum, size was nearly similar to those of corn and cassava.…”

Section: Shape and Size Of Starch Granulesmentioning

confidence: 87%

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Characteristics of Isolated Starch Granules of Two Sorghum Varieties

Sorour¹,

Mehanni²,

Taha³

et al. 2019

SVU-International Journal of Agricultural Sciences

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Sorghum, like other cereals, is a good source of starch, that reached to about 60-80% of kernels which had an brilliant potential for global industrial claims. In this study, starch had been isolated from tow sorghum varieties (low tannin; Giza 15 and high tannin; Assiut 14) using different extraction procedures (boiling in water and in alkaline media and soaking in alkaline media).Starch yield, gel consistencies, degree of syneresis, gelatinization temperature range, shape and size of starch granules, and starch color had been assayed for the isolated starch. The results revealed that Giza 15 had higher starch yield for all extraction procedures, gels made from (Giza 15) was thinnest than that made from (Assiut 14), the degree of syneresis increased by way of starch gel decrease. Results also showed that neither significant difference of gelatinization temperature between white and pigmented sorghum starches nor between the extractions procedure for the pigmented starch was noted. Giza 15 starch had the highest L* value (91.3) however Assiut 14 variety gave a little darker starch. The pigmented sorghum starch appearance was comparable to that of white variety. The starch granules were mostly spherical and polygonal, with indentations and pores on the surface radial, tube-like channels of granules penetrate from the external surface into a cavity at the hilum, starch granule size of Giza 15 exhibited not significantly difference for larger size compared to that of Assiut 14 extracted using different extraction procedures. The result concluded that the starch isolated from pigmented sorghum grains using the alkaline procedure was comparable to white starches; thereby it could be replace it in the food industry fields

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Section: Shape and Size Of Starch Granulesmentioning

confidence: 65%

Section: Shape and Size Of Starch Granulesmentioning

confidence: 87%

Characteristics of Isolated Starch Granules of Two Sorghum Varieties

Sorour¹,

Mehanni²,

Taha³

et al. 2019

SVU-International Journal of Agricultural Sciences

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“…It is clear that the initial saccharification rates of corn starch are twice as high as that of white sorghum starch. This is due to the difference of physiochemical and functional properties including amylose/amylopectin ratio 23/77 for white sorghum starch (Boudries et al., 2014) and 28/72 for corn starch (Jobling, 2004) and other thermal and rheological properties.…”

Section: Resultsmentioning

confidence: 99%

“…The feasibility of the glucose syrups production using starch isolated from white sorghum landrace was the main objective to substitute imported corn starch and syrups. White sorghum landrace is the most abundant and appreciable cultivars in these hyper‐arid regions and previous studies showed its potential interest in food conversions (Boudries et al., 2009, 2014). In addition, it stimulates local production to ensure the development of the Saharan regions.…”

Section: Introductionmentioning

confidence: 99%

White sorghum landrace and corn starches in glucose syrups production using enzymatic and acid amylolysis

Taibi

Boudries

Abdelhai

et al. 2020

J. Food Process. Preserv.

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The aim of this study was to optimize and compare the production of glucose syrups from starches isolated from Algerian white sorghum and imported corn in order to study the possibility to use sorghum starch as alternative for glucose syrups production. Two combinations (acid–enzyme and enzyme–enzyme) amylolysis of starch isolated and purified from white sorghum using alkaline method and commercial corn starch were tested. The optimal conditions of the two hydrolysis steps (liquefaction and saccharification) were determined. Concentrations of 30% and 35% (w/v) for white sorghum and corn starches, respectively, were used as substrate. Optimal saccharification process occurs at 60°C, pH of 4.5 during 72 hr, and 1% (w/v) of Rhizopus mold amyloglucosidase. Final values of DE 88.32% and 97.03% using enzymatic liquefaction and 83.81%, 94.68% using acid liquefaction were obtained for sorghum and corn starches, respectively. The results indicate that the enzyme–enzyme amylolysis is more advantageous due to a high glucose conversion yield. Practical applications The study has shown that starch of white sorghum cultivated in disadvantaged regions of Algerian Sahara can be used for glucose syrups production. Starch represents 74.82% of kernel (db) and has very interesting physicochemical properties which make it a potential source of glucose syrups industry. The enzymatic amylolysis led to get glucose syrups with DE of 88.32% and good sensory properties. This product is widely used in pharmaceutical industries and commercial food production as a sweetener, thickener, and moisture‐retaining agent. Further research will be planned to carry out for its applicability.

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“…[36] Crystallinity values were in the range of 23.5-39.0%, with no differences by sorghum color (data not shown). Conversely, Boudries et al [37] reported different values for white (22.7%) and red (28.9%) sorghum starches.…”

Section: Physicochemical Properties Of Isolated Starches From Differementioning

confidence: 96%

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

Albarracín

Drago

2020

Starch Stärke

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The aim of this study is to optimize starch isolation from different sorghum cultivars and characterize the starch from fourteen red and white sorghum hybrids. Methods involving sulfite maceration and/or protein hydrolysis are assayed. Recovery and yield, residual protein, total and starch damage, whiteness index (WI), water absorption, solubility, and swelling power of isolated starches are compared in order to select the appropriate isolation method. Results indicate that starch recoveries between 44-76%. Isolated starches present 0.58-2.4 g 100 g −1 residual proteins, 89.1-90.6 WI, 5.10-9.57 g 100 g −1 solubility, and 15.09-22.57 g water 100 g −1 swelling power. Taking into account recovery, residual protein, WI, and good hydration properties of starch, the maceration during 24 h combined with protein hydrolysis during 3 h is used to isolate starches. After starch isolation, its characterization (residual protein, total and damage starch, amylose content, particle size distribution, WI, crystallinity, gelatinization temperature, water absorption, solubility, and swelling power) is performed. Principal component analysis shows that color as indicator of variety is influenced by the structure, composition, and physicochemical properties of isolated starch. Starches from white sorghum hybrids have higher amylose content and gelatinization temperature than the red ones, which affect starch solubility, and swelling power.

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

Cited by 4 publications

References 18 publications

Characteristics of Isolated Starch Granules of Two Sorghum Varieties

Characteristics of Isolated Starch Granules of Two Sorghum Varieties

White sorghum landrace and corn starches in glucose syrups production using enzymatic and acid amylolysis

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

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