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. 2023 Jan 10:9:1101868.
doi: 10.3389/fnut.2022.1101868. eCollection 2022.

Correlation analysis on physicochemical and structural properties of sorghum starch

Shouxin Yan  1   2 , Zhao Li  1   2 , Bin Wang  1   2 , Tingting Li  1   2 , Zhiyang Li  1   2 , Nan Zhang  1   2 , Bo Cui  1   2
Affiliations

Correlation analysis on physicochemical and structural properties of sorghum starch

Shouxin Yan et al. Front Nutr. .

Abstract

This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.

Keywords: amylose content; correlation analysis; pasting properties; sorghum starch; thermal properties.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
SEM images of different sorghum starch varieties. (a–i) Represent the sorghum starch samples S1 to S9.
FIGURE 2
FIGURE 2
Average WSI and SP of sorghum starch. (a–d) Different letters indicate significant differences (p < 0.05).
FIGURE 3
FIGURE 3
(A) Trends of water solubility index of sorghum starch with amylose content. (B) Trends of swelling power of sorghum starch with amylose content. S3–S29 are sorghum starch with gradually increasing amylose content. a–f: Different letters indicate significant differences (p < 0.05). There was no significant difference between different starches at 55 and 65 °C.
FIGURE 4
FIGURE 4
(A) Deconvoluted FTIR spectra from S1 to S8. (B) Deconvoluted FTIR spectra from S9 to S16. (C) Deconvoluted FTIR spectra from S17 to S23. (D) Deconvoluted FTIR spectra from S24 to S30.
FIGURE 5
FIGURE 5
(A) X-ray diffraction from S1 to S8. (B) X-ray diffraction from S9 to S16. (C) X-ray diffraction from S17 to S23. (D) X-ray diffraction from S24 to S30.
FIGURE 6
FIGURE 6
Pearson correlation coefficients among various physicochemical properties of sorghum starch. *p ≤ 0.05, **p ≤ 0.01, ***p ≤ 0.001.
FIGURE 7
FIGURE 7
Principle component analysis (PCA) describing the variations in physicochemical properties of sorghum starch. (A) Loading plot of PC1-PC2. (B) Score plot of PC1-PC2. (C) Combination of loading and score plots of PC1-PC2. (D) Scree plot for 30 sorghum starch samples.
See this image and copyright information in PMC

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