ArticleFrontiers in nutrition2022
Correlation analysis on physicochemical and structural properties of sorghum starch.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 30 citations in OpenAlex.
- Sorghum Starch and Protein Digestibility: Mechanisms, Modifications, and Health Implications.Foods (Basel, Switzerland) · 2026Review
- The Structural and Physicochemical Properties of Isolated Starches from Canna (Gels (Basel, Switzerland) · 2026Article
- Effect of genotype × environment interactions on starch physicochemical properties in diverse sorghum germplasm.Food chemistry: X · 2026Article
- Influence of Environmental Factors on the Starch Quality of Sorghum: A Multifaceted Analysis of Structural, Nutritional, and Functional Profiles.Foods (Basel, Switzerland) · 2025Article
- Differences in Hydration Behavior and Physicochemical Properties of Starches from Different Sorghum Varieties and Their Multiple Relationships.Foods (Basel, Switzerland) · 2025Article
- Okara-enriched fermented sorghum instant porridge: effects on mineral bioaccessibility and structural properties.Frontiers in nutrition · 2025Article
- The correlation of starch composition, physicochemical and structural properties of different sorghum grains.Frontiers in plant science · 2025Article
- Effects of Genotype and Growing Year on the Nutritional Composition and Pasting Properties of Glabrous Canary Seed (Foods (Basel, Switzerland) · 2024Article
- Variability of amylose content and its correlation with the paste properties of cassava starch.PloS one · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.
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