ArticleFoods (Basel, Switzerland)2025
Influence of Environmental Factors on the Starch Quality of Sorghum: A Multifaceted Analysis of Structural, Nutritional, and Functional Profiles.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Genome-wide association analysis reveals genetic variations and candidate genes associated with tannin and starch contents in sorghum.BMC genomics · 2026Article
- Revealing regional markers of sauce aroma baijiu in the Chishui River basin: Integrating multi-detection technologies with molecular sensory science and chemometrics.Food chemistry: X · 2026Article
Corrections and comments
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Authors and funding
15 authors.
Funding
Abstract
Understanding how environmental factors modulate starch structure and functionality in sorghum is critical for optimizing its application in the food processing and fermentation industries. In this study, two sorghum cultivars with distinct starch types-Liaonian 3 (LN3, waxy) and Liaoza 82 (LZ82, non-waxy)-were cultivated across four major ecological regions in China to systematically investigate the combined effects of temperature and precipitation on grain composition, starch molecular structure, and processing properties. Comprehensive analyses, including scanning electron microscopy, molecular weight profiling, chain-length distribution, crystallinity, molecular order, and thermal/pasting behaviors, demonstrated that precipitation is the predominant environmental factor driving starch biosynthesis and structural assembly. High precipitation levels promoted amylopectin accumulation, shorter chain formation, increased branching degree, and higher crystallinity and molecular order, ultimately enhancing starch thermal stability and paste consistency. Genotypic differences further modulated starch structural patterns and environmental responsiveness, with LN3 consistently exhibiting higher amylopectin content, crystallinity, double-helix proportion, and gelatinization enthalpy compared to LZ82. Correlation analyses revealed genotype-dependent regulatory relationships linking environmental cues to starch structure and processing functionality. These findings provide a comprehensive framework elucidating the environmental regulation of starch structure-function relationships in sorghum, offering theoretical insights for climate-resilient breeding and functional starch development.
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