Shape Of Granules Research Articles

Extraction,modification and characterization of native litchi seed (Litchi chinesis Sonn.) starch.

Litchi seeds, owing to their high starch content, have the potential to serve as a valuable non-conventional source of starch with versatile applications. This study aimed to optimize the extraction of native litchi seed and its modification using citric acid. Response surface methodology was used to determine the optimal combination of independent variables; extraction temperature (30 - 60 ° C) and extraction time (4-20hours) for the attainment of maximum starch yield (%). Starch was then chemically modified with citric acid concentrations of 20 and 40% to investigate its effect on physicochemical, morphological, and functional properties. The second-order polynomial model effectively described the experimental data, demonstrating a satisfactory fit for the observed results. The optimized condition with the highest starch recovery (212.4 g Kg-1 ) was found to have an extraction temperature of 30° C and an extraction time of 11 hours. It was observed that with an increase in concentration of citric acid has resulted in a decrease in amylose content, swelling power, and solubility, while the water absorption capacity of modified starch increased. The SEM micrographs showed that citric acid modification resulted in surface irregularities, while the shape and size of granules remain unaffected. Not much difference has been observed in the XRD pattern of modified starch except for the decrease in intensities of peaks. An effect on the thermal properties of modified starch was also reported. Results obtained from the study reveal that extraction temperature and extraction time are critical factors, exerting a significant effect on the extraction yield of starch. Furthermore, modified starches with improved functional properties can serve as novel and versatile source of starch in various food and non-food sectors. This article is protected by copyright. All rights reserved.

Effect of high voltage dielectric barrier discharge (DBD) atmospheric cold plasma treatment on physicochemical and functional properties of taro (Colocasia esculenta) starch

The goal of the proposed study is to investigate the effects of three different power levels (30, 32 and 34 kV) and exposure time (2, 4 and 8 min) of dielectric barrier discharge (DBD) atmospheric cold plasma treatment on the functional and physicochemical characteristics of taro starch. Investigations were done into how different treatments impact the multi-structural, functional and physicochemical attributes of taro starch. The findings showed that cold plasma treatments substantially impacted starch granule shapes (3.60–2.54 μm), such as reduced aggregations and developed fissures on granule surface due to the generation of an etching by plasma species and enhancement in the surface topography and roughness of treated starch as compared with native by SEM and AFM analysis. Besides this, no variations were detected in the functional groups of taro starch using FT-IR analysis after cold plasma treatments. However, the A-type pattern in the XRD did not affect it, while a reduction in relative crystallinity (14.20–11.50 %) was seen as a function of the active plasma species depolymerization. Furthermore, depending on the cold plasma voltage and treatment time, amylose content (20.12–15.98 %), paste clarity (24.48–31.27 %), solubility (0.41–65.53 %), freezing thaw stability (% syneresis) (32.10–42.58 %), color properties (L*, 94.79–97.52), whiteness index (79.37–84.66), molecular weight distribution (Peak 1, 12.79–5.35 × 108 g/mol; Peak 2, 4.20–1.56 × 107 g/mol) and in vitro digestibility (RDS, 64.10–64.08 %) significantly changed. So, based on these excellent properties, this study suggested that cold plasm-treated taro starch can be used in the field of food packaging material, functional food and pharmaceutical products. Therefore, a potential approach for physically altering starch is plasma treatment.

Characterization of arrowroot (Maranta arundinacea) starch as a potential starch source for the food industry

Arrowroot is an underutilized tuber crop in Sri Lanka and the characterization of starch was done to identify its nutritional, physicochemical, and functional properties to evaluate its potential for use in the food industry. This study distinctly advances the field of arrowroot starch characterization by providing more characterization techniques for starch samples from Sri Lanka. Arrowroot starch colour was closely similar to colour of wheat flour indicating that the effect of colour is minimum when replacing wheat flour. Oval, spherical, and irregular globular shapes were the predominant starch granule shapes for arrowroot. The average length of starch granules was 44.99 ± 1.27 μm while the width of granules was 31.44 ± 0.58 μm. The least gelation concentration was 8.0% indicating its better gel-forming ability. The nutritional composition of arrowroot starch consisted of low crude protein (0.72 ± 0.02%), crude fat (0.26 ± 0.19%), and crude fiber (1.00 ± 0.09%) contents indicating the purity of starch. Sodium, Potassium, Calcium, Iron, and Zinc contents were 52.6 mg/kg, 4312.95 mg/kg, 382.67 mg/kg, 9.07 mg/kg, and 2.59 mg/kg, respectively. Results of flour densities demonstrated the potential of arrowroot starch to be used in the pharmaceutical industry. Arrowroot starch had high viscosity defining its potential as a thickener. The starch also had high swelling power and solubility indices while solubility was positively correlated with viscosity (0.679; P > 0.05). The low moisture absorbance indicates a longer shelf life of stored arrowroot starch. Onset temperature (To) of 75.02 °C, peak temperature (Tp) of 77.95 °C, and conclusion temperature (Tc) of 82.43 °C were resulted from DSC thermogram. Arrowroot was identified as an A-type starch from x-ray diffractometry and the FT-IR spectrum of arrowroot was identical to starch and presented the carbohydrate nature of starch. Thus, arrowroot starch has a high potential to be used in the food industry based on its functional properties.

Starch granule size and shape characterization of yam (Dioscorea alata L.) flour using automated image analysis.

Roots, tubers and bananas (RTB) play an essential role as staple foods, particularly in Africa. Consumer acceptance for RTB products relies strongly on the functional properties of, which may be affected by the size and shape of its granules. Classically, these are characterized either using manual measurements on microscopic photographs of starch colored with iodine, or using a laser light-scattering granulometer (LLSG). While the former is tedious and only allows the analysis of a small number of granules, the latter only provides limited information on the shape of the starch granule. In this study, an open-source solution was developed allowing the automated measurement of the characteristic parameters of the size and shape of yam starch granules by applying thresholding and object identification on microscopic photographs. A random forest (RF) model was used to predict the starch granule shape class. This analysis pipeline was successfully applied to a yam diversity panel of 47 genotypes, leading to the characterization of more than 205 000 starch granules. Comparison between the classical and automated method shows a very strong correlation (R2 = 0.99) and an absence of bias for granule size. The RF model predicted shape class with an accuracy of 83%. With heritability equal to 0.85, the median projected area of the granules varied from 381 to 1115 μm2 and their observed shapes were ellipsoidal, polyhedral, round and triangular. The results obtained in this study show that the proposed open-source pipeline offers an accurate, robust and discriminating solution for medium-throughput phenotyping of yam starch granule size distribution and shape classification. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Investigating structural and property modifications in starch from waxy, stick, and H37 sorghum varieties: Advancing starch structure understanding and applications

This study investigated the changes in the structure and properties of starch derived from waxy, stick, and H37 sorghum varieties at various stages of development. The results indicated that as sorghum plants matured, the shape of starch granules became distorted, their size gradually increased from 5 µm to 20 µm, and distinct porous and inner growth rings developed. Furthermore, there were irregular fluctuations in the levels of amylose and CLD. Notably, it was observed that the amylose content (>20%) played a limiting role in the crystallinity of H37 starch, as confirmed by XRD, 13C CP/MAS NMR, and SAXS analyses. Interestingly, the influence of CLD on factors such as lamellar thickness (6.4–7.1 nm), degree of crystalline order, double-helix structure, and the ratio of crystalline to amorphous starch granules (26–31%) harvested at different developmental stages in various sorghum varieties was more pronounced than the impact of amylose content. The study also conducted an in-depth correlation analysis between the structural and property aspects, including thermodynamics, viscoelasticity, and hydrolysis rate, which provides valuable insights for the precise modification of starch structure.

Study on the influences of different process temperatures on microstructural evolution of Mg-11%Al-2%Zn-1%Si alloy through isothermal semi-solid treatment

Due to the eutectic reaction, the Mg2Si phase is inclined to creating an unfavorable fishbone shape at low solidification rates. This can significantly degrade the mechanical characteristics and become the main barrier to the practical application of Mg-Si based alloy. It is regarded that isothermal semi-solid treatment is an efficient technique to modulate the fishbone-shape eutectic Mg2Si phases in Mg-Si based alloys. In this work, a new type of Mg-11%Al-2%Zn-1%Si alloy is successfully fabricated through isothermal semi-solid treatment, and the influences of different process temperatures on microstructural evolution of Mg-11%Al-2%Zn-1%Si alloy are studied. The findings illustrate that the mean size of the α-Mg grains increases and their trendency of spheroidization becomes more evidently after held for 30 min at different process temperatures from 550 °C to 580 °C. Additionally, through isothermal semi-solid treatment, the eutectic Mg2Si phases in experimental alloy are totally changed from their original fishbone shape into polygon or granule shapes. With increasing the process temperatures, the mean size and morphologies of eutectic Mg2Si phases have no significantly changes. The morphological change theory of eutectic Mg2Si phases through isothermal semi-solid treatment is also studied.

Irradiation effects on characteristics and ethanol fermentation of maize starch

Maize starch was irradiated by a Co60 irradiator with different doses. The morphology and physicochemical properties of native and irradiated starches were investigated. Scanning electron microscopy showed that the shape and size of starch granules did not change after irradiation. However, the irradiated starch granules were easily destroyed by dissolution. Irradiation also caused the change of starch color, the decrease in the pH value, light transmittance, stability index, degree of polymerization, total sugar content, and the increase in the swelling index and the reducing sugar content. In this study, irradiated maize starch was also used as material for ethanol fermentation to investigate its potential as a pretreatment method. Results showed that the ethanol yield of cooked and raw starch fermentation using irradiated starch increased by 20.41 % and 5.18 %, respectively, and the ethanol concentration increased by 3 % and 2 %. This finding indicated that irradiation effectively improved the utilization rate of maize starch, making it an effective pretreatment method for ethanol fermentation.

Potential of Thai aromatic fruit (Artocarpus species) seed as an alternative natural starch for compact powder

This study aims to extract the starch from seeds of the Thai aromatic fruit (Artocarpus species), champedak (Artocarpus integer) and jackfruit (Artocarpus heterophyllus L.) and evaluate its potential use as a raw material to develop compact powder as substitute for talcum in powder formulations. The chemical and physical characteristics as well as the physicochemical properties of the starch were also determined. Moreover, compact powder formulations using the extracted starch as an ingredient were developed and investigated. This study found that champedak (CS) and jackfruit starch (JS) provided a maximum average granule size of 10 μm. The bell or semi-oval shape and smooth surface of the starch granules was perfectly suited to compact powder development under the cosmetic powder pressing machine, which could reduce the opportunity of fracture during the process. CS and JS presented low swelling power and solubility but high water and oil absorption capacities, which could potentially increase the absorbency of the compact powder. Finally, the developed compact powder formulations provided a smooth surface with a homogeneous and intense colour. All formulations presented a highly adhesive property and were resistant to transport and normal handling by users.

Analysis of Starch Structure and Pasting Characteristics of Millet Thick Wine during Fermentation.

Starch is the main substrate in millet thick wine (MTW). In order to control the fermentation process of MTW, it is critical to monitor changes in the starch structure and physicochemical characteristics during the fermentation of MTW. In the present study, the structural characteristics of MTW starch were analyzed by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR) and rapid viscosity analysis (RVA). The results of SEM and CLSM showed that large starch granules in MTW swelled, developed cavities, and ruptured or even vanished with the prolongation of the fermentation time, whereas the size and shape of small starch granules barely changed, only falling off the pomegranate-seed-like aggregates. With the increase in fermentation time, the relative crystallinity of starch in MTW gradually increased. In addition, the short-range ordered structures underwent complex changes. Changes in the starch morphology and ordered structure led to an increase in the peak viscosity time and the initial gelatinization temperature. The present results reveal the beneficial effect of fermentation on MTW processing and suggest its potential applications in other millet-based fermented products.

The practical process of manufacturing poly(methyl methacrylate)-based scaffolds having high porosity and high strength

Poly(methyl methacrylate) (PMMA)-based scaffolds have been produced using the granule casting method with grain sizes M80–100 and M100-140. The novelty of this study was the application of the cold-cutting method (CCm) to reduce the PMMA granule size. PMMA granule shape, granule size (mesh), and sintering temperature were the primary variables in manufacturing PMMA scaffolds. CCm was applied to reduce the granule size of commercial PMMA, which was originally solid cylindrical, by lowering the temperature to 3.5 °C, 0 °C, and-8.3 °C. PMMA granules that had been reduced were sieved with mesh sizes M80–100 and M100-140. Green bodies were made by the granule casting method using an aluminum mold measuring 8 × 8 × 8 mm3. The sintering process was carried out at temperatures varying from 115 °C to 140 °C, a heating rate of 5 °C/min, and a holding time of 2 h, the cooling process was carried out in a furnace. The characterization of the PMMA-based scaffolds' properties was carried out by observing the microstructure with SEM, analyzing the distribution of pore sizes with ImageJ software, and testing the porosity, the phase, with XRD, and the compressive strength. The best results from the overall analysis were the M80-100 PMMA scaffold treated at a sintering temperature of 130 °C with compressive strength, porosity, and pore size distribution values of 8.2 MPa, 62.0%, and 121–399 μm, respectively, and the M100-140 one treated at a sintering temperature of 135 °C with compressive strength, porosity, and pore size distribution values of 12.1 MPa, 61.2%, and 140–366 μm, respectively. There were interconnected pores in the PMMA scaffolds, as evidenced by the SEM images. There was no PMMA phase change between before and after the sintering process.

Modelling elastoplastic frictional collisions of ellipsoidal granules with collisional-SPH

The Collisional-SPH method models the combined evolution of deformation and frictional contact forces in elastoplastic granular collisions. However, there are many applications in which the granules are not spherical. In this paper, CSPH is extended to model an impact of an ellipsoidal granule on a flat deformable substrate. The CSPH spring-stiffness formulation is developed to account for the contact area eccentricity. Validation for different granule orientations and aspect-ratios are presented. The combined effect of substrate deformation and non-spherical granule shape on the contact-zone mechanics is investigated for different granule orientations and aspect ratios. It is found that the granule’s orientation and aspect ratio influences the interdependence between substrate deformation and contact-force distribution and should be accounted for in collision models.

Numerical study of aggregate effects on the strength of light concrete

The article represents the results of lightweight concrete’s composition designing by numerical methods. The study is aimed at finding rational aggregate particles packing that provides the highest mechanical characteristics of the composite material. Numerical simulation uses the finite element method. To simplify a calculation scheme, the study was carried out in a flat format. Models with regular aggregate particles of spherical and cylindrical shape have been investigated. The advantage of a two-component model built on the fractal principle of a triangle and containing up to 70% of aggregate particles has been proven. The model of aggregate distribution according to the type of an equilateral triangle provides minimal stresses and deformations inside the composite material. To ensure the mechanical resistance of the composite material, the rounded shape of granules is preferable compared to quasi-cylindrical particles. Under a regular multi-row distribution of rounded granules, the model containing particles with diameter from 6 to 8 mm is characterized by a minimum concentration of normal and shear stresses. The results of numerical simulation are consistent with experimental studies of lightweight alkaline silicate concrete based on porous granular aggregate.

Adrenal Gland of Poultry: Anatomy, Microscopy, Morphometry, and Histochemistry

The adrenal gland plays a crucial role in poultry’s body. Its hormones affect growth, tissue differentiation, and metabolism regulation, as well as the bird body’s resistance to infections, intoxication, stress, and low temperature. For poultry farming, veterinary medicine, and ornithology, it is of scientific interest to study the morphological features of the adrenal gland of birds. This review aimed to assess poultry adrenal anatomy, microscopy, morphometry, and histochemistry by summarizing research data from various published articles. The structure of the adrenal gland has been morphologically investigated in clinically healthy chickens, ducks, geese, and quails. Data from the anatomical level of the adrenal gland have indicated that the shape of this organ in poultry of different species is not the same. In most cases, the shape of the adrenal gland of poultry is close to an oval, triangle, or pyramid. The color of the adrenal gland of poultry varies from gray to brown, which depends on the tissue saturation of this organ with carotenoids. The mass of the adrenal glands of poultry correlates with their age. The left adrenal gland has higher mass, volume, and length indicators than the right gland. The microscopic structure of the adrenal gland corresponds to the general laws of the structure and function of endocrine organs. However, the adrenal glands of poultry are characterized by class features of its histoarchitectonics. The adrenal capsule contains ganglia of the autonomic nervous system, the cell strands of cortical and medullary tissues are intertwined, and the configuration of these cell strands determines the formation of two or three zones of the adrenal gland. Studies of the adrenal glands of poultry at the cellular level have indicated that cortical tissue is represented by acidophilic cells and medullary tissue by basophilic cells. Depending on the shape and electron density of secretory granules, medullary tissue cells are divided into epinephrine and norepinephrine. Data on morphometric parameters (capsule thickness, area of cortical and medullary tissues, cortical-medullary ratio) of the adrenal gland are not the same and depend on the type, age, gender, and sexual activity of poultry. In conclusion, morphologists have paid great attention to studying the features of the anatomy, microscopy, morphometry, and histochemistry of the adrenal gland in clinically healthy poultry. Therefore, the presented data can be used to assess deviations in the morphofunctional state of the adrenal gland in poultry under the influence of various factors and pathology. Keywords: Adrenal gland, Anatomy, Morphological features, Histological and cellular levels, Poultry

Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics

This study investigated the structure, rheological behaviors and in vitro digestibility of oil-modified cross-linked starches (Oil-CTS). Gelatinized Oil-CTS were hard to be digested due to its intact granule shapes and the presence of surface-oil, which acted as physical barriers that inhibited the diffusion and penetration of enzymes to starch. Besides, the less amylose content in Oil-CTS (23.19–26.96%) than other starches (26.84–29.20%) contributed to its low digestibility because amylose with less α-1,6 linkages was more easily attacked by amyloglucosidase than amylopectin. Moreover, heat treatment during oil could shorten the amylopectin chain length and destroy the ordered structures, thus increasing enzymatic hydrolysis on starch. Pearson correlation analysis indicated rheological parameters were not significantly correlated with digestion parameters (p > 0.05). Overall, despite the damage caused by heat to molecular structures, physical barrier effect caused by surface-oil layers and integrity of swollen granules was the most critical contributor to the low digestibility of Oil-CTS.

Influences of Different Isothermal Temperatures on Microstructural Evolution of Mg2Si/AZ91D Composite Fabricated by Semi-solid Treatment Process

Due to the eutectic reaction, the Mg2Si phase is inclined to creating an unfavorable fishbone shape at low solidification rates. This can significantly degrade the mechanical characteristics and become the main barrier to the practical application of Mg2Si/AZ91D composites. It is regarded that semi-solid treatment process is an efficient technique to modulate the fishbone-shaped Mg2Si phases in Mg2Si/AZ91D composite. In this work, a new type of Mg2Si/AZ91D composite is successfully fabricated by semi-solid treatment process, and the influences of different isothermal temperatures on microstructural evolution of Mg2Si/AZ91D composite are studied. The findings illustrate that the mean size of the α-Mg grains increases and their trendency of spherification becomes more evidently after held for 30 min at different isothermal temperatures from 550° C to 580°C. Additionally, through semi-solid treatment process, the Mg2Si phases in Mg2Si/AZ91D composite are totally changed from their original fishbone shape into polygon or granule shapes. With increasing of the isothermal temperatures, the mean size and morphologies of Mg2Si phases have no significantly changes. The morphological change theory of Mg2Si phases in Mg2Si/AZ91D composite by semi-solid treatment process is also studied.

Characterization of isolated starch from Isatis indigotica Fort. root and anhydro-sugars preparation using its decoction residues.

Isatis indigotica Fort. root (Ban-lan-gen, IIR), a traditional Chinese medicine (TCM), has an ancient and well-documented history for its medicinal properties. Aside from epigoitrin, indole alkaloids, and their corresponding derivatives as medicinal ingredients, it also contains lots of biomass such as starch. Herein, a new starch was isolated from IIR and the physicochemical properties such as amylose content, moisture content, ash content, morphology, thermal properties, and crystallography were characterized systematically. The amylose content of IIR starch was 19.84 ± 0.85%, and the size and shape of starch granules is ellipsoidal shape with sizes from 2 to 10μm. IIR starch exhibited a C-type pattern and had 25.92% crystallinity (higher than that of corn starch). The gelatinization temperature of IIR starch was 58.68-75.41°C, and its gelatinization enthalpy was ΔH gel = 4.33J/g. After decocting, the IIR's residues can be used to prepare anhydro-sugars in a polar aprotic solvent. The total carbon yield of levoglucosan (LG), levoglucosenone (LGO), 5-hydroxymethylfurfural (HMF), and furfural (FF) could reach 69.81% from IIR's decoction residues in 1,4-dioxane with 15mM H2SO4 as the catalyst. Further, the residues after dehydration were prepared into biochar by thermochemical conversion and the BET surface area of biochar was 1749.46 m2/g which has good application prospect in soil improvement and alleviates obstacles of IIR continuous cropping.

Influence of Annealing Process Combined with Enzymatic Modification with Transglucosidase on Black Rice Starch

AbstractThe aim of this study is to investigate the effects of isolated and/or combined enzymatic and annealing treatments on the technological properties of black rice starch. The modification is carried out through an annealing process at 50 °C for 24 h, followed by the process of enzymatic modification by the action of transglucosidase (25 kU mL−1). Enzymatic hydrolysis with transglucosidase is improved as a result of the annealing action, which resulted in 7.6%. The size and shape of the starch granules are not modified by the thermoenzymatic treatments, only agglomeration of the granules in native starch modified with transglucosidase. The annealing treatment promotes a 20.60% reduction in crystallinity and a change in the type of lens from type A to Vh. Modified starch shows higher thermal and mechanical resistance when compared to native starch. The results contribute to a better understanding of the combination of annealing in enzymatic modification with transglucosidase for black rice starch.

Effect of shear and heat milling of starch on the properties of tapioca starch/cellulose nanofiber composites

Thermoplastic starch was prepared from tapioca starch (TS) and thermo-mechanical modified TS (ModifiedTS) using glycerol as a plasticizer and cellulose nanofiber (CNF) as a reinforcement. The ModifiedTS was produced using shear-and-heat milling machining (SHMM), which effectively reduced starch crystallinity and transformed the granule shape without a chemical reaction. The modified starch with low crystallinity and numerous active hydrogen bonds clearly showed Vh crystal structure after blending with glycerol. The mechanical properties changed significantly upon addition of 10 wt% CNF into plasticized ModifiedTS, which enhanced the yield strength and decreased the elongation at break. A dynamic mechanical analysis revealed a higher glass transition temperature (Tg) of the ModifiedTS films. Tg for the starch film increased from 9.3 °C of the TS film to 29.8 °C of the ModifiedTS film. These results suggest that SHMM provides the ability to widely adjust the mechanical properties of glycerol plasticized starch materials by enhancing interfacial interactions with CNF.

Developing a Virtual Flowability Sensor for Monitoring a Pharmaceutical Dry Granulation Line

Current technologies to measure granule flowability involve at-line methods that can take hours to perform. This is problematic for a continuous dry granulation tableting line, where the quality assurance and control of the final tablet products depend on real-time monitoring and control of powder flowability. Hence, a real-time alternative is needed for measuring the flowability of the granular products coming out of the roller compactor, which is the unit operation immediately preceding the tablet press. Since particle analyzers have the potential to take inline measurements of the size and shape of granules, they can potentially serve as real-time flowability sensors, given that the size and shape measurements can be used to reliably predict flowability measurements.This paper reports on the use of Partial Least Squares (PLS) regression to utilize distributions of size and shape measurements in predicting the output of three different types of flowability measurements: rotary drum flow, orifice flow, and tapped density analysis. The prediction performance of PLS had a coefficient of determination ranging from 0.80 to 0.97, which is the best reported performance in the literature. This is attributed to the ability of PLS to handle high collinearity in the datasets and the inclusion of multiple shape characteristics—eccentricity, form factor, and elliptical form factor—into the model. The latter calls for a change in industry perspective, which normally dismisses the importance of shape in favor of size; and the former suggests the use of PLS as a better way to reduce the dimensionality of distribution datasets, instead of the widely used practice of pre-selecting distribution percentiles.

Correlation analysis on physicochemical and structural properties of sorghum starch.

This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.