Abstract
Glutinous and japonica sorghum can be applied to different production processes by their amylopectin content and starch structure. However, the differences in the fine structure and physiochemistry properties of their starches, as well as their fermentation properties remain unclear. Compared with japonica sorghum, glutinous sorghum has a higher amylopectin content, short amylose chain content, relative crystallinity, and ∆Hgel, but lower setback (SB), and starch granule size. Correlation analysis showed that the amylose content was positively correlated with the SB and final viscosity (FV) and negatively correlated with the relative crystallinity (RC), peak pasting temperature, and ∆Hgel. The short amylose content was positively correlated with RC and onset pasting temperature; and the starch granule size was positively correlated with the FV, SB, SR, and pasting time. Principal component analysis indicated that the glutinous and japonica sorghum varieties could be separated by PC1. Fermentation experiments revealed that glutinous sorghum had a higher liquor yield than japonica sorghum, the LN18 and LN22 had the highest starch utilization, and the YHN4 had the highest liquor yield. Our findings provide a theoretical basis for the development of new sorghum varieties for brewing and fermentation control, and they can assist enterprises in screening high-quality raw materials for use in the Baijiu brewing industry.
Published Version
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