Reference : Physicochemical and functional properties of starches from sorghum cultivated in the ...
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/70966
Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria
English
Boudries, Nadia [> > > >]
Belhaneche, Naima [> > > >]
Nadjemi, Boubekeur [> > > >]
Deroanne, Claude [Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Mathlouthi, Mohamed [> > > >]
Roger, Barbara [> > > >]
Sindic, Marianne mailto [Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
2009
Carbohydrate Polymers
Elsevier Science
78
3
475-480
Yes (verified by ORBi)
International
0144-8617
[en] Sorghum starch ; Starch color ; Amylose content ; Rheology ; X-ray pattern
[en] Pure starches were isolated from white and red sorghum cultivated in Tidikelt, a hyper and region situated in south Algeria. Amylose content, X-ray pattern and theological properties of starches were examined. The amylose content in white sorghum starch (27.1%) was slightly higher than that in red sorghum (24.8%). The swelling power and the solubility behavior of both starches were nearly similar below 65 degrees C. At higher temperatures, starch isolated from the white sorghum cultivar showed higher swelling power and lower solubility index than pigmented sorghum starch. The pasting properties of starches determined by RVA, Rapid Visco Analyser showed different viscosity peaks. Red sorghum starch had a higher value (4731 cP) than white sorghum starch (4093 cP). For both sorghum, X-ray diffractograms exhibit an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity were estimated at 22.72% and 28.91%, respectively, for local white and red sorghum starch. DSC analysis revealed that sorghum starches present higher temperatures at the peak (70.60 and 72.28 degrees C for white and red sorghum starches, respectively) and lower gelatinization enthalpies (9.087 and 8.270 J/g for white and red sorghum starches, respectively) than other cereal starches. The results showed that physicochemical and functional properties of sorghum cultivar starches were influenced by the genotype and the environment. (C) 2009 Elsevier Ltd. All rights reserved.
http://hdl.handle.net/2268/70966
10.1016/j.carbpol.2009.05.010

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Restricted access
Physicochemical and functional properties of starches.pdfPublisher postprint858.84 kBRequest copy

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.