Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum Starch

To investigate the effects of mechanical toughening and toughening-enzymatic modification on the formation, structure, and physicochemical properties of slow-digestible starch content in sorghum starch, a comparative analysis was conducted on the structure and physicochemical characteristics of sorg...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 46; no. 16; pp. 11 - 18
Main Authors Hongda MA, Jiaxin YAO, Shijie LIU, Yashi WANG, Zhijiang LI, Hongwei ZHANG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2025
Subjects
physicochemical properties
slow-digestible starch
sorghum starch
structural attributes
toughening-enzyme modification
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Summary:To investigate the effects of mechanical toughening and toughening-enzymatic modification on the formation, structure, and physicochemical properties of slow-digestible starch content in sorghum starch, a comparative analysis was conducted on the structure and physicochemical characteristics of sorghum starch before and after these modifications. Parameters including slow-digestible starch content, starch granule morphology, crystal structure, solubility, expansion capacity, water extraction rate, and thermal stability were examined. Results showed that, the slow-digestible starch content in modified sorghum starch significantly increased (P<0.05). Specifically, the content after toughening reached 18.68%, and following toughening and enzyme modification, it increased to 38.37%. The surface morphology of enzyme-modified sorghum starch exhibited irregularities and fragmentation, and the internal structure of modified sorghum starch underwent rearrangement. Notably, the relative crystallinity of toughened sorgh
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2024090396