Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property

Journal Article · 17 March 2020 · Journal of Chemistry

DOI: https://doi.org/10.1155/2020/9835214 · OSTI ID:1605288

Ge, YunFei ^[1]; Wang, WeiHao ^[2]; Shen, Meng  ^[1]; Kang, ZiYue ^[1]; Wang, Juan ^[1]; Quan, ZhiGang ^[1]; Xiao, JinLing ^[1]; Zhao, ShuTing ^[1]; Liu, DeZhi ^[1]; Cao, LongKui  ^[2]

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1. College of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
2. College of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China, National Engineering Research Center for Coarse Grains, Heilongjiang Bayi Agricultural University, Daqing 163319, China

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.

• Sponsoring Organization: USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research
• Grant/Contract Number: 2017YFD0401203; HNK135-05-02
• OSTI ID: 1605288
• Journal Information: Journal of Chemistry, Journal Name: Journal of Chemistry Vol. 2020; ISSN 2090-9063
• Publisher: Hindawi Publishing CorporationCopyright Statement
• Country of Publication: Egypt
• Language: English