Properties of Starches Isolated from Sorghum Floury and Corneous Endosperm

Abstract

Abstract Decorticated grains of three sorghum cultivars of intermediate grain hardness were individually dissected to separate the floury and the corneous endosperm fractions. The starch and polymeric components (amylose and amylopectin) of each of the endosperm fractions were isolated and subsequently characterized. Results indicate that there exist major differences in the properties (granule size distribution, gelatinization temperature, iodine binding capacity, and rate of lintnerization) of the starch and starch components from the endosperm fractions. Close relationships between the starch properties and the strength of the alkali gel of the corresponding endosperm fraction were observed.