Exploring starches from varied sorghum genotypes compared to commercial maize starch.
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1150465 https://doi.org/10.1111/jfpe.14251 |
Resumo: | Sorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation. |
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Exploring starches from varied sorghum genotypes compared to commercial maize starch.Pearson's correlationIsolationSorgoGenótipoAmidoMilhoViscosidadeViscosityPastesStarchSwelling (materials)Sorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation.THAÍS BARBOSA DOS SANTOS, Universidade Federal Rural do Rio de Janeiro; RAIMUNDO DA SILVA FREIRE NETO, Universidade Federal Rural do Rio de Janeiro; NATHALIA FERREIRA COLLANTES, Universidade Federal Rural do Rio de Janeiro; DAVY WILLIAM HIDALGO CHÁVEZ, Universidade Federal Rural do Rio de Janeiro; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA.SANTOS, T. B. dosFREIRE NETO, R. da S.COLLANTES, N. F.CHÁVEZ, D. W. H.QUEIROZ, V. A. V.CARVALHO, C. W. P. de2022-12-29T12:01:20Z2022-12-29T12:01:20Z2022-12-292022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Food Process Engineering, e14251, 2022.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1150465https://doi.org/10.1111/jfpe.14251enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-12-29T12:01:20Zoai:www.alice.cnptia.embrapa.br:doc/1150465Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-12-29T12:01:20falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-12-29T12:01:20Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
title |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
spellingShingle |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. SANTOS, T. B. dos Pearson's correlation Isolation Sorgo Genótipo Amido Milho Viscosidade Viscosity Pastes Starch Swelling (materials) |
title_short |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
title_full |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
title_fullStr |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
title_full_unstemmed |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
title_sort |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
author |
SANTOS, T. B. dos |
author_facet |
SANTOS, T. B. dos FREIRE NETO, R. da S. COLLANTES, N. F. CHÁVEZ, D. W. H. QUEIROZ, V. A. V. CARVALHO, C. W. P. de |
author_role |
author |
author2 |
FREIRE NETO, R. da S. COLLANTES, N. F. CHÁVEZ, D. W. H. QUEIROZ, V. A. V. CARVALHO, C. W. P. de |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
THAÍS BARBOSA DOS SANTOS, Universidade Federal Rural do Rio de Janeiro; RAIMUNDO DA SILVA FREIRE NETO, Universidade Federal Rural do Rio de Janeiro; NATHALIA FERREIRA COLLANTES, Universidade Federal Rural do Rio de Janeiro; DAVY WILLIAM HIDALGO CHÁVEZ, Universidade Federal Rural do Rio de Janeiro; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
dc.contributor.author.fl_str_mv |
SANTOS, T. B. dos FREIRE NETO, R. da S. COLLANTES, N. F. CHÁVEZ, D. W. H. QUEIROZ, V. A. V. CARVALHO, C. W. P. de |
dc.subject.por.fl_str_mv |
Pearson's correlation Isolation Sorgo Genótipo Amido Milho Viscosidade Viscosity Pastes Starch Swelling (materials) |
topic |
Pearson's correlation Isolation Sorgo Genótipo Amido Milho Viscosidade Viscosity Pastes Starch Swelling (materials) |
description |
Sorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-29T12:01:20Z 2022-12-29T12:01:20Z 2022-12-29 2022 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Journal of Food Process Engineering, e14251, 2022. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1150465 https://doi.org/10.1111/jfpe.14251 |
identifier_str_mv |
Journal of Food Process Engineering, e14251, 2022. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1150465 https://doi.org/10.1111/jfpe.14251 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503537000972288 |