Research Article
Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property
Table 3
Determination of molecular weight of sorghum starch and resistant starch.
| | Sample | Mn (g/mol) | Mw (g/mol) | Mw/Mn | Molecular weight distribution (%) | | <1 × 103 (g/mol) | 1 × 103–1.0 × 104 (g/mol) | 1.0 × 104–1.5 × 104 (g/mol) | >1.5 × 104 (g/mol) |
| | Native starch | 1.826 × 106 (±1.072%)a | 8.022 × 106 (±0.830%)a | 4.393 (±1.356%)a | 0 | 0 | 0 | 100 | | Unfermented RS | 8.994 × 103 (±3.412%)b | 1.462 × 104 (±2.020%)b | 1.626 (±4.796%)b | 0 | 46.07 | 21.32 | 32.61 | | Fermented RS | 1.099 × 104 (±1.781%)c | 1.743 × 104 (±1.094%)c | 1.586 (±2.465%)b | 0 | 34.45 | 22.42 | 43.14 |
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Note. Values with different letters in columns are significantly different ( ) from each other. |
