Research Article
Comparison of Physicochemical Characteristics of Starch Isolated from Sweet and Grain Sorghum
Table 2
Amylose content (AC), gel consistency (GC), water solubility index (WSI), and swelling power (SP) for starches from sweet and grain varieties.
| Sample | AC (%) | GC (mm) | WSI (%) | SP (g/g) |
| Grain | | | | | GL-1 | 36.39 ± 0.15 | 118.5 ± 0.35 | 10.0 ± 0 | 11.22 ± 0.11 | WAH | 35.25 ± 0.26 | 112.0 ± 0.10 | 25.0 ± 5 | 20.07 ± 0.93 | ARG | 36.28 ± 0.26 | 89.0 ± 0.11 | 30.0 ± 0 | 16.21 ± 0.93 | TAT | 34.52 ± 0.40 | 125.5 ± 0.05 | 10.0 ± 0 | 12.33 ± 1.89 |
| Sweet | | | | | GL-4 | 5.39 ± 0.18 | 129.5 ± 0.05 | 95.0 ± 5 | 3.50 ± 3.50 | GL-6 | 6.71 ± 0.11 | 157.7 ± 0.11 | 95.0 ± 5 | 7.00 ± 7.00 | GL-13 | 28.41 ± 0.66 | 126.0 ± 0.20 | 35.0 ± 5 | 14.85 ± 2.99 | GL-14 | 24.38 ± 1.17 | 106.5 ± 0.25 | 30.0 ± 0 | 17.86 ± 1.57 | ZS | 33.50 ± 0.04 | 121.5 ± 0.05 | 40.0 ± 10 | 15.69 ± 1.98 | YT | 29.14 ± 1.24 | 120.0 ± 0.10 | 25.0 ± 5 | 15.43 ± 1.43 | T-1 | 32.77 ± 0.04 | 121.0 ± 0.30 | 30.0 ± 0 | 15.50 ± 0.21 | ST | 27.82 ± 0.29 | 95.0 ± 0.21 | 15.0 ± 5 | 11.72 ± 1.16 |
|
|
All data represent the mean of three determinations. Means with the same superscript in each column are not significantly different ().
|