Abstract
Relevant research results have suggested that fermentation can increase the content of sorghum amylose chains and their retrogradation value. Therefore, this study explored the effect of fermentation pretreatment on the yield, digestibility, molecular structure, and in vitro fermentation property of sorghum-resistant starch by conducting fermentation pretreatment of sorghum and extracting the resistant starch from fermented sorghum with pressure-heat compound enzyme method. The results were as follows. After fermentation pretreatment, the yield of sorghum-resistant starch increased, the digestibility of sorghum-resistant starch reduced, the laminated structure size on the surface of the particles became more uniform, and the stacking mode became more neat and denser. The sorghum-resistant starch prepared before and after fermentation did not produce new chemical groups, and its functional group peak remained unchanged. After fermentation, the weight-average molecular weight of sorghum-resistant starch was elevated, and the percentage content of high- and low-molecular substances increased and decreased, respectively, compared with that of the unfermented sorghum-resistant starch. The percentage content of short-chain branches in the branched chain increased, whereas that of the long-chain branches decreased; the crystallinity of sorghum-resistant starch after fermentation decreased, and the intensity of X-diffraction peak changed slightly before and after fermentation. According to the results of the in vitro fermentation experiments, the fermentation broth of sorghum-resistant starch had the highest content of butyric acid and short-chain fatty acid. Research results reveal that, after fermentation pretreatment, sorghum-resistant starch presented increased yield, more complex molecular structure, heavier molecular weight and more uniform surface morphology, more efficient butyric acid generation, and greater fermentation rate than unfermented sorghum-resistant starch.
Highlights
Sorghum is known as durra, sorghum rice, sorgo, and so on [1]
China boasts about abundant sorghum resources of rich varieties; most are used in feed and brewing industries, which is not a Journal of Chemistry complete exploitation of the economic potential of this crop
Existing related research results have revealed that fermentation can increase the content of sorghum amylose and its retrogradation value [6]
Summary
Sorghum is known as durra, sorghum rice, sorgo, and so on [1]. It has been honored as “the essence of the five cereals and the king of grains” since ancient times [2]. Corn, rice, wheat, and other crops are popular research targets; few researchers have focused on sorghum-resistant starch. Erefore, fermentation pretreatment-based preparation of sorghum-resistant starch endows resistant starch with certain physiological functions and increases its yield, expands its application, and improves its economic value. Is study carried out natural fermentation of sorghum to extract sorghum starch and prepare resistant starch through the pressure-heat compound enzyme method. Gel chromatography-differential-multiangular laser light scattering spectrometer, ICS-5000 ion chromatograph, X-ray diffraction analyzer, Fourier transform infrared spectrometer, and few other equipment were used to study the effect of fermentation on the yield, molecular structure, and fermentation property of sorghum-resistant starch with an aim to provide theoretical basis and data support for application of fermentation-based preparation of sorghum-resistant starch
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