Molecular structure of sorghum and waxy sorghum starches
2008
Han, Y.J. (Seoul National University, Seoul, Republic of Korea) | Park, J.T. (Seoul National University, Seoul, Republic of Korea) | Le, Quang Tri (Seoul National University, Seoul, Republic of Korea) | Shim, J.H. (Seoul National University, Seoul, Republic of Korea) | Nguyen, Van Dao (Hanoi Open University, Hanoi, Vietnam) | Kim, Y.R. (Seoul National University, Seoul, Republic of Korea) | Park, K.H. (Seoul National University, Seoul, Republic of Korea), E-mail: parkkh@plaza.snu.ac.kr
Amylose contents and amylopectin chain architecture of sorghum and waxy sorghum starches were determined and compared with those of other common cereal and tuber starches. Also, in vitro digestibility of sorghum starch was estimated using a novel methodology. The absolute amylose content of sorghum starch was similar to that of corn and wheat starches. The side chain length distribution patterns for sorghum and waxy sorghum amylopectin were very similar to those of corn and waxy corn, respectively. The k∧cat/K∧m values for sorghum and potato amylopectin did not show a significant difference. The kinetic parameters could be used as novel indicators for starch digestibility.
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