Open AccessEffects of phenotype and wet milling procedures on the starch isolation from sorghum (<i>Sorghum bicolor L. Moench</i>) grains
Author(s) -
Badreddine Belhadi,
Rachid Souilah,
Redha Ould-Kiar,
Mohamed Yousfi,
Djaafar Djabali,
Boubekeur Nadjemi
Publication year - 2021
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 8
ISSN - 2471-2086
DOI - 10.3934/agrfood.2021026
Subject(s) - starch , sorghum , hydrolysis , tannin , chemistry , wet milling , food science , swelling , sorghum bicolor , agronomy , zoology , biology , biochemistry , materials science , organic chemistry , composite material
The current study tends to introduce the effects of three wet milling procedures and sorghum ( Sorghum bicolor L. Moench ) phenotype on starch recovery and some physico-chemical properties of starch isolated from grains. It explores the sorghum grains from landraces, cultivated in the Sahara of Algeria, which in fact has a high percentage of total starch with a little percentage of tannin compared to many regions of the world. This study attempts to unveil that the starch recovery, of fifteen starch isolates, ranged between 58.06% and 83.11%, and their total starch and protein contents ranged from 92.01% to 98.75% and 0.35% to 2.34% respectively. The extents kinetic curves of hydrolysis indicates that starch isolates have high susceptibilities for hydrolysis to glucose by glucoamylase from Aspergillus niger , and the degree of hydrolysis ranges from 50.85% to 81.45%. The results demonstrate that the wet milling procedures affect the starch recovery, and protein content and swelling power at 85 ℃ of starch isolates. The effect of grain phenotype appears in moisture content and swelling power at 95 ℃.