Effects of soaking glutinous sorghum grains on physicochemical properties of starch.

Autor: Li T; School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China., Huang J; School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China. Electronic address: huangjunrong@sust.edu.cn., Yu J; School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China., Tian X; School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China., Zhang C; School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China., Pu H; School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 May; Vol. 267 (Pt 1), pp. 131522. Date of Electronic Publication: 2024 Apr 11.
DOI: 10.1016/j.ijbiomac.2024.131522
Abstrakt: Glutinous sorghum grains were soaked (60-80 °C, 2-8 h) to explore the effects of soaking, an essential step in industrial processing of brewing, on starch. As the soaking temperature increased, the peak viscosity and crystallinity of starch gradually decreased, while the enzymatic hydrolysis rate and storage modulus first increased and then decreased. At 70 °C, the content of amylose, the enzymatic hydrolysis rate of starch, and the final viscosity first increase and then decrease with the increase of soaking time, reaching their maximum at 6 h, increased by 53.1 %, 11.0 %, and 10.4 %, respectively, as compared with the non-soaked sample. At 80 °C (4 h), the laser confocal microscopy images showed a network structure formed between the denatured protein chains and the leached-out amylose chains. The molecular weights of starch before and after soaking were all in the range of 3.82-8.98 × 10 7  g/mol. Since 70 °C is lower than that of starch gelatinization and protein denaturation, when soaking for 6 h, the enzymatic hydrolysis rate of starch is the highest, and the growth of miscellaneous bacteria is inhibited, which is beneficial for subsequent processing technology. The result provides a theoretical basis for the intelligent control of glutinous sorghum brewing.
Competing Interests: Declaration of competing interest The authors declare no conflict of interest regarding the publication of this paper, and manuscript is approved by all authors for publication.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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