Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria |
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Authors: | Nadia Boudries Naïma Belhaneche Boubekeur Nadjemi Claude Deroanne Mohamed Mathlouthi Barbara Roger Marianne Sindic |
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Institution: | 1. National Polytechnic School, Département de Génie de l’Environnement, 10 Avenue Hassan Badi, El-Harrach, Algiers, Algeria;2. Bioactif Products and Biomass Valorization Research Laboratoy, Département de Chimie, Ecole Normale Supérieure, BP 92 Kouba, Algiers, Algeria;3. Gembloux Agricultural University, Unité de technologie des industries agroalimentaires, Faculté Universitaire des Sciences Agronomique de Gembloux, 2 Passage des Déportés, B-5030 Gembloux, Belgium;4. Reims Champagne-Ardenne University, Laboratoire de chimie-physique industrielle, Faculté des sciences, 9 Boulevard de la paix 51097 Reims cedex, France |
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Abstract: | Pure starches were isolated from white and red sorghum cultivated in Tidikelt, a hyper arid region situated in south Algeria. Amylose content, X-ray pattern and rheological properties of starches were examined. The amylose content in white sorghum starch (27.1%) was slightly higher than that in red sorghum (24.8%). The swelling power and the solubility behavior of both starches were nearly similar below 65 °C. At higher temperatures, starch isolated from the white sorghum cultivar showed higher swelling power and lower solubility index than pigmented sorghum starch. The pasting properties of starches determined by RVA, Rapid Visco Analyser showed different viscosity peaks. Red sorghum starch had a higher value (4731 cP) than white sorghum starch (4093 cP). For both sorghum, X-ray diffractograms exhibit an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity were estimated at 22.72% and 28.91%, respectively, for local white and red sorghum starch. DSC analysis revealed that sorghum starches present higher temperatures at the peak (70.60 and 72.28 °C for white and red sorghum starches, respectively) and lower gelatinization enthalpies (9.087 and 8.270 J/g for white and red sorghum starches, respectively) than other cereal starches.The results showed that physicochemical and functional properties of sorghum cultivar starches were influenced by the genotype and the environment. |
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Keywords: | Sorghum starch Starch color Amylose content Rheology X-ray pattern |
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