Effect of Annealing on Morphological and Functional Properties of Pakistani White Sorghum (Sorghum bicolor) Starch

Journal of Basic and Applied Sciences

Tahira Mohsin Ali¹  Abid Hasnain¹ 

关键词: White sorghum;    morphological properties;    surface pores;    functional properties;   

DOI  :  

学科分类：生物科学（综合）

来源: Lifescience Global

【 摘 要 】

Thepresentstudyreportstheeffectofannealingonthemorphologicalandfunctionalpropertiesofstarchisolatedfromwhitesorghumgrains.Scanningelectronmicrographsofnativewhitesorghumstarch(NWSS)revealedthepresenceofsphericalandpolygonalshapedgranuleswithrandomdistributionofsurfacepores.Thediameterofsurfaceporesrangedbetween213-275nminNWSS.ThesizeofsmallandlargegranulesinNWSSrangedbetween5-7µmand11-21µm,respectively.TherewasnosignificantdifferenceinthesizeandshapeofNWSSandannealedwhitesorghumstarch(AWSS)granules.However,thediameterofsurfaceporesdoubledafterannealing.TheAWSSshowedreducedswellingpower,solubilityandwaterbindingcapacity.Pastingtemperatureincreasedfrom73.4°CinNWSSto75.8°CinAWSS.Thepastingprofileofannealedstarchesshowedreductioninpeakviscosity,breakdownviscosity,coldpasteviscosityandsetbackviscosity.Pasteclarityimprovedonannealingwhile,theextentofreductioninpercenttransmittanceafter72hoursofstoragewashigherforNWSSsuggestinguseofannealedstarchinhighclarityproducts.

【 授权许可】

Unknown