title: Impact of the soak and the malt on the physicochemical properties of the sorghum starches.
abstract: Starches were isolated from soaked and malted sorghum and studied to understand their physicochemical and functional properties. The swelling power (SP) and the water solubility index (WSI) of both starches were nearly similar at temperatures below 50 °C, but at more than 50 °C, the starch isolated from malted sorghum showed lower SP and high WSI than those isolated from raw and soaked sorghum. The pasting properties of starches determined by rapid visco-analyzer (RVA) showed that malted sorghum starch had a lower viscosity peak value (86 BU/RVU) than raw sorghum starch (454 BU/RVU). For both sorghum, X-ray diffractograms exhibited an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity ranged from 9.62 to 15.50%. Differential scanning calorimetry (DSC) revealed that raw sorghum starch showed an endotherm with a peak temperature (Tp) at 78.06 °C and gelatinization enthalpies of 2.83 J/g whereas five-day malted sorghum starch had a Tp at 47.22 °C and gelatinization enthalpies of 2.06 J/g. Storage modulus (G') and loss modulus (G″) of all starch suspensions increased steeply to a maximum at 70 °C and then decreased with continuous heating. The structural analysis of malted sorghum starch showed porosity on the granule's surface susceptible to the amylolysis. The results showed that physicochemical and functional properties of sorghum starches are influenced by soaking and malting methods.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; E-Mails: irakozefr@yahoo.fr (I.P.C.); zhanghaihua2008@yahoo.com.cn (H.Z.); liqin200809.funny@163.com (Q.L.); kxzhu@jiangnan.edu.cn (K.Z.).
authors.forename: Irakoze Pierre
authors.initials: IP
authors.lastname: Claver
authors.forename: Haihua
authors.initials: H
authors.lastname: Zhang
authors.forename: Qin
authors.initials: Q
authors.lastname: Li
authors.forename: Kexue
authors.initials: K
authors.lastname: Zhu
authors.forename: Huiming
authors.initials: H
authors.lastname: Zhou
mesh_terms: D002523:Edible Grain / Q000737:chemistry*; D006358:Hot Temperature; D006868:Hydrolysis; D012995:Solubility; D045868:Sorghum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014783:Viscosity
chemical_list: D013213:Starch