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Comparison of Isolation Methods and Physicochemical Characteristics of Starches Isolated from Red and White Sorghum Hybrids
Starch ( IF 2.6 ) Pub Date : 2020-06-19 , DOI: 10.1002/star.202000023 Albarracín Micaela 1 , Silvina Rosa Drago 1
Starch ( IF 2.6 ) Pub Date : 2020-06-19 , DOI: 10.1002/star.202000023 Albarracín Micaela 1 , Silvina Rosa Drago 1
Affiliation
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The aim of this study is to optimize starch isolation from different sorghum cultivars and characterize the starch from fourteen red and white sorghum hybrids. Methods involving sulfite maceration and/or protein hydrolysis are assayed. Recovery and yield, residual protein, total and starch damage, whiteness index (WI), water absorption, solubility, and swelling power of isolated starches are compared in order to select the appropriate isolation method. Results indicate that starch recoveries between 44–76%. Isolated starches present 0.58–2.4 g 100 g−1 residual proteins, 89.1–90.6 WI, 5.10–9.57 g 100 g−1 solubility, and 15.09–22.57 g water 100 g−1 swelling power. Taking into account recovery, residual protein, WI, and good hydration properties of starch, the maceration during 24 h combined with protein hydrolysis during 3 h is used to isolate starches. After starch isolation, its characterization (residual protein, total and damage starch, amylose content, particle size distribution, WI, crystallinity, gelatinization temperature, water absorption, solubility, and swelling power) is performed. Principal component analysis shows that color as indicator of variety is influenced by the structure, composition, and physicochemical properties of isolated starch. Starches from white sorghum hybrids have higher amylose content and gelatinization temperature than the red ones, which affect starch solubility, and swelling power.
中文翻译：
红白高粱杂交种分离淀粉及理化特性的比较
这项研究的目的是优化从不同高粱品种中分离出的淀粉，并表征14种红色和白色高粱杂种中的淀粉。测定涉及亚硫酸盐浸渍和/或蛋白质水解的方法。比较分离淀粉的回收率和产量，残留蛋白质，总淀粉破坏，白度指数（WI），吸水率，溶解度和溶胀力，以选择合适的分离方法。结果表明，淀粉的回收率在44–76％之间。分离出的淀粉具有0.58–2.4 g 100 g -1残留蛋白，89.1–90.6 WI，5.10–9.57 g 100 g -1溶解度和15.09–22.57 g水100 g -1膨胀力。考虑到淀粉的回收率，残留蛋白质，WI和良好的水合作用，将24小时的浸渍与3小时的蛋白质水解相结合来分离淀粉。淀粉分离后，对其进行表征（残留蛋白质，淀粉总量和受损淀粉，直链淀粉含量，粒度分布，WI，结晶度，糊化温度，吸水率，溶解度和溶胀力）。主成分分析表明，作为品种指标的颜色受分离淀粉的结构，组成和理化特性的影响。白色高粱杂种的淀粉具有比红色高淀粉的直链淀粉含量和糊化温度，这会影响淀粉的溶解度和溶胀能力。
更新日期：2020-06-19
中文翻译：
红白高粱杂交种分离淀粉及理化特性的比较
这项研究的目的是优化从不同高粱品种中分离出的淀粉，并表征14种红色和白色高粱杂种中的淀粉。测定涉及亚硫酸盐浸渍和/或蛋白质水解的方法。比较分离淀粉的回收率和产量，残留蛋白质，总淀粉破坏，白度指数（WI），吸水率，溶解度和溶胀力，以选择合适的分离方法。结果表明，淀粉的回收率在44–76％之间。分离出的淀粉具有0.58–2.4 g 100 g -1残留蛋白，89.1–90.6 WI，5.10–9.57 g 100 g -1溶解度和15.09–22.57 g水100 g -1膨胀力。考虑到淀粉的回收率，残留蛋白质，WI和良好的水合作用，将24小时的浸渍与3小时的蛋白质水解相结合来分离淀粉。淀粉分离后，对其进行表征（残留蛋白质，淀粉总量和受损淀粉，直链淀粉含量，粒度分布，WI，结晶度，糊化温度，吸水率，溶解度和溶胀力）。主成分分析表明，作为品种指标的颜色受分离淀粉的结构，组成和理化特性的影响。白色高粱杂种的淀粉具有比红色高淀粉的直链淀粉含量和糊化温度，这会影响淀粉的溶解度和溶胀能力。
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