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Journal of Chemistry
Volume 2016, Article ID 7648639, 15 pages
Research Article

Comparison of Physicochemical Characteristics of Starch Isolated from Sweet and Grain Sorghum

1Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China
2Department of Botany and Agricultural Biotechnology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan

Received 27 March 2016; Revised 2 June 2016; Accepted 5 June 2016

Academic Editor: Yves Grohens

Copyright © 2016 Abuelgasim Mohamed Ahmed et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The worldwide interest about sweet sorghum (Sorghum bicolor L. Moench) goes towards stem sugar, but little has been focused on its grain. The starches were isolated from the grains of eight sweet and four grain sorghum varieties, and their physical, chemical, and morphological properties were carefully compared. The results reflected that starch from sweet varieties usually had larger granule size than that from grain ones, especially from two sweet varieties GL-4 and GL-6 with the granule size of 15.49 m and 15.67 m, respectively. The amylose content of sweet varieties starch was lower than that of grain ones. For water solubility index, starch from sweet varieties ranked top, whereas that from grain varieties ranked top for swelling power. The starch from both sweet and grain had A-type crystalline pattern, while the data from 13C NMR reflected pattern differences for and resonance between sweet and grain varieties. Chains length distribution from sweet varieties debranched starch was found a little different from grain one. The starch particles surface of sweet sorghum was smooth with some dents, while that from grain was smooth without appearance of dents. As sweet sorghum has ability to withstand harsh environments where other crops do not and is characterized by low production cost, the extensive potential existed for starch from sweet varieties to be used in starch industries.