title: Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure.
abstract: A nonthermal processing technology, high hydrostatic pressure (HHP) treatment, was investigated to assess its influence on the physicochemical properties and in vitro digestibility of sorghum starch (SS). There was no change in the 'A'-type crystalline pattern of SS after the pressure treatments at 120-480MPa. However, treatment at 600MPa produced a pattern similar to 'B'-type crystalline. HHP treatment also resulted in SS granules with rough surfaces. Measured amylose content, water absorption capacity, alkaline water retention, pasting temperature and thermostability increased with increasing pressure levels, while the oil absorption capacity, swelling power, relative crystallinity and viscosity decreased. Compared with native starch, HHP-modified SS samples had lower in vitro hydrolysis, reduced amount of rapidly digestible starch, as well as increased levels of slowly digestible starch and resistant starch. These results indicate that HHP treatment is an effective modification method for altering in vitro digestibility and physicochemical properties of SS.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; ARC ITTC for Functional Grains, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Electronic address: lhhyyf123@163.com.
authors.forename: Hang
authors.initials: H
authors.lastname: Liu
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: 1422305224@qq.com.
authors.forename: Huanhuan
authors.initials: H
authors.lastname: Fan
authors.affiliation: College of Science, Northwest A&F University, Yangling 712100, PR China. Electronic address: 695941049@qq.com.
authors.forename: Rong
authors.initials: R
authors.lastname: Cao
authors.affiliation: ARC ITTC for Functional Grains, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Electronic address: CBlanchard@csu.edu.au.
authors.forename: Christopher
authors.initials: C
authors.lastname: Blanchard
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: wangmin20050606@163.com.
authors.forename: Min
authors.initials: M
authors.lastname: Wang
mesh_terms: D000688:Amylose / Q000032:analysis*; D003460:Crystallization; D006868:Hydrolysis; D006874:Hydrostatic Pressure; D045868:Sorghum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D000516:alpha-Amylases / Q000737:chemistry
chemical_list: D013213:Starch; D000688:Amylose; D000516:alpha-Amylases
keywords: High hydrostatic pressure; In vitro digestibility; Physicochemical properties; Sorghum starch