Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Molecular Structure of Sorghum and Waxy Sorghum Starches

  • Han, Young-Joo (Center for Agricultural Biomaterials and Department of Food Science and Technology, Seoul National University) ;
  • Park, Jong-Tae (Center for Agricultural Biomaterials and Department of Food Science and Technology, Seoul National University) ;
  • Le, Quang Tri (Center for Agricultural Biomaterials and Department of Food Science and Technology, Seoul National University) ;
  • Shim, Jae-Hoon (Center for Agricultural Biomaterials and Department of Food Science and Technology, Seoul National University) ;
  • Nguyen, Van Dao (Faculty of Biotechnology, Hanoi Open University) ;
  • Kim, Yong-Ro (Center for Agricultural Biomaterial and Department of Biosystems & Biomaterials Science and Engineering, Seoul National University) ;
  • Park, Kwan-Hwa (Center for Agricultural Biomaterials and Department of Food Science and Technology, Seoul National University)
  • Published : 2008.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

Amylose contents and amylopectin chain architecture of sorghmn and waxy sorghum starches were determined and compared with those of other common cereal and tuber starches. Also, in vitro digestibility of sorghum starch was estimated using a novel methodology. The absolute amylose content of sorghum starch was similar to that of com and wheat starches. The side chain length distribution patterns for sorghum and waxy sorghum amylopectin were very similar to those of com and waxy com, respectively. The $k_{cat}/K_m$ values for sorghum and potato amylopectin did not show a significant difference. The kinetic parameters could be used as novel indicators for starch digestibility.

Keywords

References

  1. Hanashiro I, Abe J, Hizukuri S. A periodic distribution of the chain length of amylopectin as revealed by high performance anionexchange chromatography. Carbohyd. Res. 283: 151-159 (1996) https://doi.org/10.1016/0008-6215(95)00408-4
  2. Hizukuri S, Kaneko T, Takeda Y. Measurement of the chain length of amylopectin and its relevance to the origin of crystalline polymorphism of starch granules. Biochem. Biophys. Acta 760: 188-191 (1983) https://doi.org/10.1016/0304-4165(83)90142-3
  3. Jane J, Chen JF. Effects of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chem. 69: 60-65 (1992)
  4. Jane J, Shen L, Lim S, Kasemsuwan T, Nip WK. Physical and chemical studies of taro starches and flours. Cereal Chem. 69: 528- 535 (1992)
  5. Wang YJ, White PJ, Pollak L. Physicochemical properties of starches from mutant genotypes of the Oh43 inbred line. Cereal Chem. 70: 199-203 (1993)
  6. Kaoru K, Junko J, Takeshi T, Tomoko T. A differential thermal analysis of the gelatinization and retrogradation of wheat starches with different amylopectin chain lengths. Carbohyd. Polym. 58: 71- 77 (2004) https://doi.org/10.1016/j.carbpol.2004.06.032
  7. Duodu KG, Taylor JRN, Belton PS, Hamaker BR. Factors affecting sorghum protein digestibility. J. Cereal Sci. 38: 117-131 (2003) https://doi.org/10.1016/S0733-5210(03)00016-X
  8. Lee WJ, Suh JK, Oh HK, Kim SS, Shelton D. Relationship of grain hardness to physicochemical and processing properties of sorghum. Food Sci. Biotechnol. 10: 423-428 (2001)
  9. Weller CL, Hwang KT, Schmidt BJ. Yield comparisons of different methods of waxy fraction extraction from grain sorghum. Food Sci. Biotechnol. 15: 786-791 (2006)
  10. Cho SH, Ha TY. In vitro and in vivo effects of prosomillet and sorghum on cholesterol metabolism. Food Sci. Biotechnol. 12: 485- 490 (2003)
  11. Juliano BO. A simplified assay for milled rice amylose. Cereal Sci. Today 16: 334-360 (1971)
  12. Fox JD, Robyt JF. Miniaturization of three carbohydrate analysis using a microsample plate reader. Anal. Biochem. 195: 93-96 (1991) https://doi.org/10.1016/0003-2697(91)90300-I
  13. Jane J, Chen YY, Lee LF, McPherson AA, Wong KS, Radosavljevic M. Effect of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem. 76: 629-637 (1999) https://doi.org/10.1094/CCHEM.1999.76.5.629
  14. Bertoft E. Analysing starch structure. pp. 57-96. In: Starch in Food Structure, Function, and Applications. Eliasson A-C (ed). Woodhead Publishing Ltd., Cambridge, UK (2004)
  15. Hizukuri S. Polymodal distribution of the chain lengths of amylopectins, and its significance. Carbohyd. Res. 147: 342-347 (1986) https://doi.org/10.1016/S0008-6215(00)90643-8