Structural and physicochemical characteristics of starch from sugar cane and sweet sorghum stalks
Structural and physicochemical characteristics of starch from sugar cane and sweet sorghum stalks
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DOI：
10.1016/j.carbpol.2014.05.034
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发表时间：
2014-10-13
影响因子：
11.2
通讯作者：
Silveira Sarmento, Silene Bruder
中科院分区：
文献类型：
--
作者：
Alves, Fernanda Viginotti;Polesi, Luis Fernando;Silveira Sarmento, Silene Bruder
甘蔗和高粱汁中存在的淀粉被认为是制糖业的一个问题。这项工作的目的是研究甘蔗和甜高粱中淀粉的结构和理化特性。甘蔗和甜高粱淀粉颗粒小（最大5.9和7.9μm），A型衍射图，相对结晶度高（44.4和42.0%），直链淀粉含量低（17.5和16.4%）。甘蔗淀粉颗粒形状和大小更均匀，直链淀粉链长度更均匀，支链淀粉长侧链数量更多，对酶消化的敏感性更高。除了在果汁中含量较高外，甜高粱淀粉的糊化热性能值较低，溶胀系数较高，这可能会在加工过程中引起更多问题。需要进行更多研究来评估品种和成熟度对这些特性的影响。 (C) 2014 Elsevier Ltd. 保留所有权利。
The starch present in sugar cane and sorghum juice has been considered a problem to the sugar industry. The objective of this work was to study the structural and physicochemical characteristics of the starch present in sugar cane and sweet sorghum. Sugar cane and sweet sorghum starches presented small granules (maximum 5.9 and 7.9 mu m), A-type diffraction pattern, high degree of relative crystallinity (44.4 and 42.0%), and low amylose content (17.5 and 16.4%), respectively. Sugar cane starch presented more uniformity in granule shape and size, more homogeneity in amylose chain length, higher number of long lateral chains of amylopectin, and higher susceptibility to enzymatic digestion. Besides being in higher amount in the juice, sweet sorghum starch presented lower values for thermal properties of gelatinization, as well as higher swelling factor, which can cause more problems during processing. Additional studies are needed to evaluate the variety and maturity influence on these properties. (C) 2014 Elsevier Ltd. All rights reserved.