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Molecular Structure of Sorghum and Waxy Sorghum Starches  

Han, Young-Joo (Center for Agricultural Biomaterials and Department of Food Science and Technology, Seoul National University)
Park, Jong-Tae (Center for Agricultural Biomaterials and Department of Food Science and Technology, Seoul National University)
Le, Quang Tri (Center for Agricultural Biomaterials and Department of Food Science and Technology, Seoul National University)
Shim, Jae-Hoon (Center for Agricultural Biomaterials and Department of Food Science and Technology, Seoul National University)
Nguyen, Van Dao (Faculty of Biotechnology, Hanoi Open University)
Kim, Yong-Ro (Center for Agricultural Biomaterial and Department of Biosystems & Biomaterials Science and Engineering, Seoul National University)
Park, Kwan-Hwa (Center for Agricultural Biomaterials and Department of Food Science and Technology, Seoul National University)
Publication Information
Food Science and Biotechnology / v.17, no.1, 2008 , pp. 176-179 More about this Journal
Abstract
Amylose contents and amylopectin chain architecture of sorghmn 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 com and wheat starches. The side chain length distribution patterns for sorghum and waxy sorghum amylopectin were very similar to those of com and waxy com, 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.
Keywords
sorghum starch; waxy sorghum starch; amylopectin side chain length distribution; amylose content; starch digestibility;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
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