Physicochemical and functional properties of starch from two sorghum varieties

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:34:24Z
Fecha de publicación2012-01-01
ResumenInterest is growing in the use of sorghum (Sorghum bicolor [L.] Moench) as an energy source in production of animal feed and human food. This cereal can function as a precursor for different ingredients used as additives in the food industry. Physical grain properties were evaluated for two sorghum varieties (white and red), and physicochemical and functional property analyses done of their respective native starches. Structural, thermal and morphological properties of starch were determined using the amylose-amylopectin ratio, optical microscopy, environment scanning electron microscopy (ESEM), particle size distribution, differential scanning calorimetry (DSC) and X-ray diffraction. Grain physical and morphological properties differed due to size and weight, which vary by variety. Starch yields in both varieties were high and their composition highly pure. Their physicochemical, morphological and functional properties were most affected by the amylose-amylopectin ratio and level of heterogeneity in particle size and particle size distribution, the white sorghum starch had greater particle size heterogeneity, a larger proportion of small particles and higher grain compaction in the endosperm compared to the red sorghum starch. Both starches are potentially useful as ingredients in food industry applications.es_ES
ISBN978-161942372-5es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/6179
Idiomaenes_ES
EditorialNova Science Publishers, Inc.es_ES
RelaciónSorghum: Food and Energy Sourcees_ES
URL relacionadohttps://www.scopus.com/pages/publications/84885023313?origin=resultslistes_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteSorghum: Food and Energy Source
TítuloPhysicochemical and functional properties of starch from two sorghum varietieses_ES
TipoCapítulo Libroes_ES
ArbitradoHa sido Arbitradoes_ES
AutorCastro-Rosas, Javier
AutorBustos-Vázquez, Zaira Guadalupe
AutorPalacios-Fonseca, Alin Jael
AutorMartínez, Marcela Jokebed Urbina
AutorDe La Cruz, Gonzalo Velazquez
AutorRamírez de León, José Alberto
AutorAldapa, Carlos Alberto Gómez
AutorCastro-Rosas, Javieres_ES
AutorBustos-Vázquez, Zaira Guadalupees_ES
AutorPalacios-Fonseca, Alin Jaeles_ES
AutorMartínez, Marcela Jokebed Urbinaes_ES
AutorDe La Cruz, Gonzalo Velazquezes_ES
AutorRamírez de León, José Albertoes_ES
AutorAldapa, Carlos Alberto Gómezes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Rango de páginas91-111es_ES
URL relacionadahttps://www.scopus.com/pages/publications/84885023313?origin=resultslist
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES

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