ArticleFrontiers in plant science2025
The correlation of starch composition, physicochemical and structural properties of different sorghum grains.
Article in Frontiers in plant science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Effect of genotype × environment interactions on starch physicochemical properties in diverse sorghum germplasm.Food chemistry: X · 2026Article
- Nutritional and Antioxidant Profile of BrownMolecules (Basel, Switzerland) · 2026Article
- Functional and Rheological Properties of Gluten-Free Flour Blends from BrownMolecules (Basel, Switzerland) · 2025Article
- Influence of Environmental Factors on the Starch Quality of Sorghum: A Multifaceted Analysis of Structural, Nutritional, and Functional Profiles.Foods (Basel, Switzerland) · 2025Article
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15 authors.
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Abstract
The composition, structure, and physicochemical properties of starch in sorghum grains greatly influence the processing and quality of the final products. In this study, 19 sorghum lines were examined to analyze various starch-related characteristics. Correlation analysis of these key traits, revealed a significant correlation between amylose and amylopectin content. Amylopectin was identified as the primary component, averaging 80.75% of the starch content. The distribution of starch chain lengths, as well as the degrees of polymerization and branching, varied significantly among the sorghum lines, maintaining an equilibrium relationship between chain lengths. The size distribution of starch granules also varied among the lines, showing an overall positive correlation. Thermodynamic properties were positively correlated with each other, with correlation coefficients exceeding 0.614. Peak viscosity, trough viscosity, and final viscosity during the pasting process were highly correlated with the setback value, with correlation coefficients of -0.520, -0.651, and 0.618, respectively. 19 sorghum lines were classified into three categories: glutinous, japonica, semi-glutinous. Japonica sorghum exhibited superior thermal stability and viscoelasticity. This study elucidates the relationship between starch fractions, structure and physicochemical properties, providing a crucial theoretical foundation for optimizing sorghum processing for food and industrial applications.
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