ArticleFood science & nutrition2024
Structural and physicochemical characteristics of starches from sorghum varieties with varying amylose content.
Article in Food science & nutrition, 2024. 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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9 citing papers in PubMed.
- Structural, Techno-Functional, Digestibility, and Prebiotic Characteristics of Spray-Dried Starch-Stearic Acid Complexes From Sorghum and Corn.Journal of food science · 2026Article
- Sorghum Starch and Protein Digestibility: Mechanisms, Modifications, and Health Implications.Foods (Basel, Switzerland) · 2026Review
- Physicochemical and Multiscale Structural Characterization of Sorghum Cultivars and Their Associations with Anti-Digestion Properties.Foods (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
- Effects of a novel loss-of-function waxy endosperm allele on sorghum seed development and grain quality.G3 (Bethesda, Md.) · 2025Article
- Differences in Hydration Behavior and Physicochemical Properties of Starches from Different Sorghum Varieties and Their Multiple Relationships.Foods (Basel, Switzerland) · 2025Article
- Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization.Molecules (Basel, Switzerland) · 2025Article
- Structural and physicochemical characteristics of starches from sorghum varieties with varying amylose content.Food science & nutrition · 2024Article
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9 authors.
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Abstract
Six sorghum varieties containing different amylose were selected to investigate the structural and physicochemical characteristics of starches and endosperm texture of grains. The results showed that the outer layer endosperm of sorghum grain changed from waxy to corneous, and its starch granules were more compactly packed and exhibited the spindle-shaped holes with the increase of amylose content. Higher amylose starch granules exhibited fewer and smaller micropores on the surface and were more likely to deform and agglomerate into larger amorphous particles after heated. Amylose content of sorghum starches was negatively correlated to granule size, relative crystallinity, and the proportion of the long branch chains (DP = 25-36 and > 36), whereas positively correlated to the proportion of the short branch chains (DP = 6-12 and 13-24). Amylose content had negative correlations with
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