Journal of Basic and Applied Sciences | |
Effect of Annealing on Morphological and Functional Properties of Pakistani White Sorghum (Sorghum bicolor) Starch | |
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
【 预 览 】
Files | Size | Format | View |
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RO201912090815155ZK.pdf | 5194KB | download |