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ORIGINAL RESEARCH article

Front. Plant Sci.
Sec. Crop and Product Physiology
Volume 16 - 2025 | doi: 10.3389/fpls.2025.1515022
This article is part of the Research Topic Food-Energy-Water-Carbon-Nitrogen Nexus Mechanisms and Practices for Sustainable Crop Systems View all 8 articles

The correlation of starch composition, physicochemical and structural properties of different sorghum grains

Provisionally accepted
Kuangye Zhang Kuangye Zhang 1Fulai Ke Fulai Ke 1Hanling Zhou Hanling Zhou 2Jiaxu Wang Jiaxu Wang 1Zhenbing Ma Zhenbing Ma 3Fei Zhang Fei Zhang 1Yanqiu Wang Yanqiu Wang 1Zhipeng Zhang Zhipeng Zhang 1Feng Lu Feng Lu 1Youhou Duan Youhou Duan 1Han Wu Han Wu 1Linlin Yang Linlin Yang 1Zidan Yang Zidan Yang 2Kai Zhu Kai Zhu 1*Jianqiu Zou Jianqiu Zou 1
  • 1 Liaoning Academy of Agricultural Sciences, Shenyang, China
  • 2 Wuliangye Yibin Co. Ltd., Yibin, China
  • 3 Sichuan Province Engineering Technology Research Center of Liquor-Making Grains, Yibin, China

The final, formatted version of the article will be published soon.

    Abstract：The composition, structure, and physicochemical properties of starch in sorghum grains greatly influence the processing and quality of the final products. In this study, 19 sorghum lines were examined to analyze various starch-related characteristics. Correlation analysis of these key traits, revealed a significant correlation between amylose and amylopectin content. Amylopectin was identified as the primary component, averaging 80.75% of the starch content. The distribution of starch chain lengths, as well as the degrees of polymerization and branching, varied significantly among the sorghum lines, maintaining an equilibrium relationship between chain lengths. The size distribution of starch granules also varied among the lines, showing an overall positive correlation. Thermodynamic properties were positively correlated with each other, with correlation coefficients exceeding 0.614. Peak viscosity, trough viscosity, and final viscosity during the pasting process were highly correlated with the setback value, with correlation coefficients of -0.520, -0.651, and 0.618, respectively. 19 sorghum lines were classified into three categories: glutinous, japonica, semi-glutinous. Japonica sorghum exhibited superior thermal stability and viscoelasticity.This study elucidates the relationship between starch fractions, structure and physicochemical properties, providing a crucial theoretical foundation for optimizing sorghum processing for food and industrial applications.

    Keywords: Sorghum, Starch, Chain length distribution, Particle size distribution, hermodynamic properties

    Received: 22 Oct 2024; Accepted: 31 Jan 2025.

    Copyright: © 2025 Zhang, Ke, Zhou, Wang, Ma, Zhang, Wang, Zhang, Lu, Duan, Wu, Yang, Yang, Zhu and Zou. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Kai Zhu, Liaoning Academy of Agricultural Sciences, Shenyang, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.