• Food Science and Biotechnology
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• v.17 no.1
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• pp.176-179
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• 2008

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1102-1105
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• 2006

The effect of heat treatments on in vitro starch hydrolysis of proso millet, sorghum, Job's tears, and buckwheat by pancreatic ${\alpha}-amylase$ was investigated. Grain samples were tested raw, boiled in water, or steamed/roasted. Starch content of the grains varied from 59.5% in Job's tears to 65.5% in proso millet, and amylose content varied from 5.3% in Job's tears to 36.3% in buckwheat. The in vitro starch hydrolysis of raw and heat-treated grains continuously increased during 60 min of hydrolysis. The starch hydrolysis (%) of raw grains after 60 min incubation was in the order of buckwheat (5.7%), proso millet (33.0%), Job's tears (51.2%), and sorghum (57.6%). Grains treated with steaming/roasting appeared to have higher starch hydrolysis rates than those with boiling except proso millet. Hydrolysis rates of buckwheat with a high amylose content appeared to be lower, compared to proso millet, sorghum, and Job's tears containing low amylose contents.

• Asian-Australasian Journal of Animal Sciences
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• v.10 no.4
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• pp.391-397
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• 1997

Six medium-framed steers, fitted with ruminal cannulas, were utilized in a $6{\times}6$ Latin square design with a $3{\times}2$ arrangement of treatments to determine the effects of sorghum hybrid and grain supplementation on nutrient digestibilities and passage rates and ruminal metabolism of silage-based diets fed to growing steers. The diets consisted of three wholes-plant silages (a high grain-containing, grain sorghum and middle-season, moderate grain-containing, and late-season, low grain-containing forage sorghums), each fed with or without 25% rolled grain sorghum. No significant interactions occurred between sorghum hybrid and grain supplementation for the digestion or passage rate criteria measured. Ruminal butyrate concentration was the only fermentation characteristic affected by a hybrid ${\times}$ grain supplementation interaction. The grain sorghum silage diets had the highest DM, OM, and ADF digestibilities; the late-season silage diets, the lowest. Digestibility of NDF tended to be highest (p < 0.10) for the grain sorghum silage, whereas starch digestibility was not affected by sorghum hybrid. Ruminal ammonia, acetate, propionate, butyrate, and total VFA concentrations were highest for the grain sorghum silage diets. Grain supplementation increased DM and OM digestibilities, but had no effect on digestibilities of NDF, ADF, and starch. Ruminal pH was decreased, but total VFA concentration and acetate : propionate ratio were not affected by grain supplementation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.5 no.1
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• pp.45-52
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• 1985

Phytotron and field experiments were conducted to determine the influence of morphological development and environmental temperature on synthesis, translocation and accumulation behaviour of Fructosan, Monoand Disaccharose in corn cv. Blizzard and fodder sorghum cv. Sioux and Pioneer 931 at Munich technical university. Sorghum and maize plants were grown for 42 days at 4 temperature regimes (30/25, 25/20, 28/18 and 28/8 dog C) and mid-summer sunlight over 13-h days. The obtained results are summarized as follows: 1 Non-structural carbohydrates in maize and sorghum were accumulated mainly as Mono- and Disaccharose. The concentrations of Mono- and Disaccharose were increased markedly after differentiation of growing points and shown at early milk stage the highest contents with 27.8-29.1% and 16.8-20.4% for maizeand sorghums respectively. 2. Non-structural carbohydrates were accumulated mainly in stalk. However, during the late maturity the most of Mono- and Disaccharose were translocated into grain and reserved as starch. The increase of starch was associated with decrease of total non-structural carbohydrates. 3. Fructosan synthesis was not affected by morphological changes and environmental factors, which shows a value of 1.5-2.5% in whole stage of maize and sorghum. 4. Sorghum and maize plants were shown to have a great photosynthetic rates to high temperature. Reserved Mono- and Diaaccharose were, however, declined when temperature exceeded 30 dog C. Under cold stress at l8/8 deg C non-structural carbohydrates were not translocated and also were accumulated in leaves too much that cause to restrict of photosynthesis. 5. Net Energy Lactation (NEL) of sorghum and maize were directly associated with synthetic rates of non-structural carbohydrates, especially Mono- and Disaccharose. The highest values of NEL were found at physiological maturity stage with 6.6- 6.9 MJ and 5.7-6.0 MJ-NEL/kg for maize and sorghum respectively.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.129-135
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• 2013

The objective of this research was to investigate physicochemical properties of waxy sorghum flours by different milling methods (pin mill and ultra fine mill). Four different sorghum flours were used for the experiments ; PWS (pin milled whole sorghum flour), PS (pin milled sorghum flour without bran), UFWS (ultra fine milled whole sorghum flour), UFS (ultra fine milled sorghum flour without bran). The contents of crude ash and total dietary fiber were the highest in PWS. Amylose content of pin milled sorghum flour was higher than that of ultra fine milled flour. The mean particle size of pin milled flours was six times lager than ultra fine milled flours. The L values of UFS and UFWS were higher than those of PS and PWS, whereas a and b values were higher in PWS. The water binding capacity was highest in UFWS, and solubility was higher in PS and UFS. Swelling power of flours was highest in UFS. The damaged starch content was higher in PS and UFS, which means damaged starch of sorghum flours significantly affected by polishing than milling method. The pasting properties were higher in the pin milled flours. Initial pasting temperature of pin milled flour was ranging from 70.5 to $73.1^{\circ}C$, which are higher than ultra fine milled flour ($68.6^{\circ}C$). The contents of total polyphenol were higher in PWS and UFWS than those of PS and UFS, there was no difference between the two milling methods. The results of this study indicate that physicochemical properties of sorghum flour were affected by milling methods as well as bran.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.173-173
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• 2022

In this study, we investigated whether there is another amaranth GBSS isoform in an attempt to characterize the synthesis of amylose in the pericarp. We used I2/KI staining to analyze the temporal and spatial starch accumulation patterns during seed development. The spatiotemporal starch accumulation patterns in developing seeds were observed by staining with I2/KI. Starch granules were observed in the pericarp in the initial developmental stage (3 DAP). A few starch granules were detected in the perisperm in the early-late developmental stage (8 DAP), during which the pericarp starch contents rapidly decreased. Starch granules were distributed throughout the perisperm in the mid-late developmental stage (15 DAP). Similar results were reported for other cereal crops, including barley, rice, and sorghum. Starch granules in the pericarp are synthesized during the early seed developmental stages but are absent in mature seeds. We recently reported that starch deposits in the perisperm of developing amaranth seeds are detectable only after the initial developmental stage. Prior to this stage, the pericarp is the major site of starch deposition. A recent study suggested that GBSSII isoforms are responsible for amylose synthesis in pericarps.

• Journal of The Korean Society of Grassland and Forage Science
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• v.5 no.3
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• pp.180-186
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• 1985

Field and phytotron experiments were conducted to determine the effect of morphological growth stage and environmental temperature on Weender components and net energy lactation (NEL) in corn cv. Blizzard and sorghum cv. Pioneer 931 and Sioux at Munich Technical University from 1978 to 1981. Various growth stages of maize and sorghum were grown for 42 days at 4 temperature regimes (30/25, 25/20, 28/18 and 18/8 degree C) and mid-summer sunlight over 13 hour days. The results obtained are summarized as follows: 1. Accumulation of crude protein in maize and sorghum plants was associated with leaf weight ratio and leaf area ratio ($P{\leq}0.1%$). Crude protein in the plants were shown to have a greate synthesis rates at early growth stages. The highest concentration of crude protein were found at 3-leaf stage with 31.4% and 33.9% for maize and sorghum, respectively. 2. Synthesis of crude fiber was increased after growing point differentiation markedly and were shown the highest concentration at heading stage with 28.4% and 31.5% for maize and sorghum, respectively. During the maturities, the crude fiber contents in maize were, however decreased and shown a value of 19.5% at physiological maturity, while that of sorghum were increased continuously. 3. NEL value in maize and sorghum plants were declined as morphological development and shown the lowest at growing point differentiation with 5.82 MJ (maize) and 5.46 MJ/kg (sorghum). During the late maturity, the NEL value of maize were increased markedly and shown a value of 6.70 MJ and 6.94 MJ/kg for milkstage and maturity stage, respectively, while NEL value in sorghum were not increased markedly. 4. Net energy lactation in maize and sorghum plants were associated with synthesis rate of non-structural carbohydrates, especially mono- and disaccharose while cell-wall constituents and crude fiber lowerd NEL contents ($P{\leq}0.1%$). 5. NEL accumulation and starch value were decreased under temperature. The NEL concentration of 4-leaf sorghum under different environmental temperatures of 30/25, 25/20, and 18/8 degree C were 4.87 MJ, 5.46 MJ and 5.81 MJ/kg, respectively.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.220-225
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• 2020

In this study, we investigated the starch characteristics of foxtail millet (FM) and sorghum (SG) cultivars grown in Korea. The amylose contents were 29.42 and 6.42% in the Daname and Samdachal FM cultivars, and 9.09 and 11.11% in the Nampungchal and Sodamchal SG cultivars, respectively. The amylopectin polymerization analysis showed that the highest degree of polymerization (DP) was in the range of DP13-24 for all samples, at approximately 60%. The resistant starch content was very low (<0.10%) among the FM and SG cultivars. The starch gelatinization analysis showed low setback values in the Samdachal and Nampungchal cultivars. The gelatinization enthalpy, calculated based on an endothermic reaction, did not differ significantly between the SG cultivars but was significantly higher in the Samdachal FM cultivars than in the Daname FM cultivars. The results of this study might be used as basic data for the development of FM and SG products.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.271-280
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• 2016

The effects of $CO_2$ injection and barrel temperatures on the physiochemical and antioxidant properties of extruded cereals (sorghum, barley, oats, and millet) were studied. Extrusion was carried out using a twin-screw extruder at different barrel temperatures (80, 110, and $140^{\circ}C$), $CO_2$ injection (0 and 500 mL/min), screw speed of 200 rpm, and moisture content of 25%. Extrusion significantly increased the total flavonoid content (TFC) of extruded oats, and ${\beta}$-glucan and protein digestibility (PD) of extruded barley and oats. In contrast, there were significant reductions in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, PD of extruded sorghum and millet, as well as resistant starch (RS) of extruded sorghum and barley, and total phenolic content (TPC) of all extrudates, except extruded millet. At a barrel temperature of $140^{\circ}C$, TPC in extruded barley was significantly increased, and there was also an increase in DPPH and PD in extruded millet with or without $CO_2$ injection. In contrast, at a barrel temperature of $140^{\circ}C$, the TPC of extruded sorghum decreased, TFC of extruded oats decreased, and at a barrel temperature of $110^{\circ}C$, PD of extruded sorghum without $CO_2$ decreased. Some physical properties [expansion ratio (ER), specific length, piece density, color, and water absorption index] of the extrudates were significantly affected by the increase in barrel temperature. The $CO_2$ injection significantly affected some physical properties (ER, specific length, piece density, water solubility index, and water absorption index), TPC, DPPH, ${\beta}$-glucan, and PD. In conclusion, extruded barley and millet had higher potential for making value added cereal-based foods than the other cereals.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.39-48
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• 2021

In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.