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首页> 外文期刊>Journal of Basic and Applied Sciences >Lifescience Global :: Abstract : Effect of Annealing on Morphological and Functional Properties of Pakistani White Sorghum (Sorghum bicolor) Starch
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Lifescience Global :: Abstract : Effect of Annealing on Morphological and Functional Properties of Pakistani White Sorghum (Sorghum bicolor) Starch

机译：全球生命科学::摘要：退火对巴基斯坦白高粱淀粉形态和功能特性的影响

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摘要

The present study reports the effect of annealing on the morphological and functional properties of starch isolated from white sorghum grains. Scanning electron micrographs of native white sorghum starch (NWSS) revealed the presence of spherical and polygonal shaped granules with random distribution of surface pores. The diameter of surface pores ranged between 213-275 nm in NWSS. The size of small and large granules in NWSS ranged between 5-7 ?μm and 11-21 ?μm, respectively. There was no significant difference in the size and shape of NWSS and annealed white sorghum starch (AWSS) granules. However, the diameter of surface pores doubled after annealing. The AWSS showed reduced swelling power, solubility and water binding capacity. Pasting temperature increased from 73.4?°C in NWSS to 75.8?°C in AWSS. The pasting profile of annealed starches showed reduction in peak viscosity, breakdown viscosity, cold paste viscosity and set back viscosity. Paste clarity improved on annealing while, the extent of reduction in percent transmittance after 72 hours of storage was higher for NWSS suggesting use of annealed starch in high clarity products.
机译：本研究报告了退火对从白高粱粒中分离出的淀粉的形态和功能特性的影响。天然白高粱淀粉（NWSS）的扫描电子显微照片显示，球形和多边形颗粒的存在与表面孔的随机分布。在NWSS中，表面孔的直径在213-275nm之间。 NWSS中小颗粒和大颗粒的大小分别在5-7 µm和11-21 µm之间。 NWSS和退火的白高粱淀粉（AWSS）颗粒的大小和形状没有显着差异。然而，退火后表面孔的直径增加了一倍。 AWSS显示出降低的溶胀力，溶解度和水结合能力。粘贴温度从NWSS中的73.4°C升高到AWSS中的75.8°C。退火淀粉的糊化特性显示出峰值粘度，击穿粘度，冷糊粘度和回缩粘度的降低。糊剂的透明度在退火时有所改善，而NWSS储存72小时后透光率降低的程度更高，这表明在高透明度产品中使用了退火淀粉。

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