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Leached starch content and molecular size during sorghum steaming for baijiu production is not determined by starch fine molecular structures

文献类型： 外文期刊

作者： Li, Enpeng 1 ; Yang, Chuantian 1 ; Wang, Jinping 3 ; Sun, Andong 3 ; Lv, Peng 3 ; Li, Cheng 2 ;

作者机构： 1.Yangzhou Univ, Coll Agr, Key Lab Plant Funct Genom, Minist Minist Educ,Jiangsu Key Lab Crop Genet & P, Yangzhou 225009, Jiangsu, Peoples R China

2.Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai 200093, Peoples R China

3.China Natl Sorghum Improvement Ctr, Hebei Branch, Hebei Acad Agr & Forestry Sci, Inst Millet Crops, Shijiazhuang 050035, Hebei, Peoples R China

4.Yangzhou Univ, Coinnovat Ctr Modern Prod Technol Grain Crops, Yangzhou 225009, Jiangsu, Peoples R China

5.Yangzhou Univ, Inst Agr Sci, Joint Int Res Lab Agr & Agriprod Safety, Minist Educ China, Yangzhou 225009, Jiangsu, Peoples R China

6.Yangzhou Univ, Inst Technol Dev, Joint Int Res Lab Agr & Agriprod Safety, Minist Educ China, Yangzhou 225009, Jiangsu, Peoples R China

关键词： Sorghum; Steaming properties; Starch fine molecular structure

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）

ISSN： 0141-8130

年卷期： 2021 年 184 卷

页码：

收录情况： SCI

摘要： Sorghum steaming properties are important for both flavor and brewing efficiency of baijiu (Chinese alcohol liquor). However, it is currently unclear with respects to structural factors that affect sorghum steaming properties during baijiu production. In this study, starch fine molecular structures were characterized by sizeexclusion chromatography and fluorophore-assisted carbohydrate electrophoresis for 8 sorghum varieties used in baijiu production. Starch crystalline structures and ordering of double helices were characterized by the X-ray diffraction and differential scanning calorimetry. Results showed that only small differences were observed for starch molecular size distributions and chain-length distributions in the raw sorghum flour. Of significance, the leached starch content and molecular size during steaming was very different among these sorghum varieties. Furthermore, Spearman correlation analysis showed that there was no significant correlation between starch fine structural parameters with the leached starch content. On the other hand, the correlation analysis showed that leached starch molecular size was negatively correlated with starch crystallinity, while positively correlated with the onset and peak gelatinization temperatures. It is concluded that the sorghum steaming property is controlled by the starch crystalline structures instead of starch fine molecular structures. These results could help the baijiu industry to produce baijiu with more desirable properties.

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