Artigo de Periódico
Caracterização do amido isolado de diferentes cultivares de sorgo (Sorghum bicolor L. Moench)
Fecha
2020Registro en:
10.34117/bjdv6n5-067
2525-8761
Autor
Ana Luíza Santos Vieira
Gabriela Bittencourt Duarte
Valéria Aparecida Vieira Queiroz
Thais Rotsen Correa
Viviane Dias Medeiros Silva
Raquel Linhares Bello de Araújo
Maria Aparecida Vieira Teixeira Garcia
Camila Argenta Fante
Institución
Resumen
Starch is a polymer that can be extracted from sources such as roots, tubers and cereals, among
which, sorghum stands out. Its functionality depends on the genetic origin and the planting
conditions. The objective of this work was to characterize the starch of different sorghum
cultivars (BR 501, BRS 305 and BRS 310) in terms of centesimal composition, color, water
solubility index (WSI) and water absorption index (WAI). The levels of total carbohydrates,
ashes and proteins, varied according to the type of sorghum, with no difference in relation to
the moisture and lipid content. The centesimal composition of the starches indicated its high
purity, since it had low levels of proteins, lipids and ash. Regarding color, cultivars BR 501
and BRS 310 showed a higher degree of luminosity (L = 95.61 and 95.86) compared to BRS
305 (L = 91.23). The three showed high luminosity, characterizing white color, desirable for
starch. However, the BR501 showed an angle hue = 77.90, expressing a color trend towards
light brown, but with low intensity (Chroma = 3.49); BRS 305 expressed a color trend towards
light pink (h = 59.86) of low intensity (C = 6.47) and BRS 310 light pink color (h = 58.84), of
lower intensity compared to the previous one ( C = 5.68). Regarding ISA and IAA, obtained
at temperatures of 65, 75, 85 and 95 ° C, it was found that the swelling power and water
solubility of starches were similar and increased with the temperature rise. The studied
starches showed differences according to the sorghum genotype used, in relation to the
proximate composition and color, not differing in relation to the properties of swelling and
solubility in water.