How sorghum starch structural properties affect its resistance to cooking in baijiu brewing

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-15 DOI:10.1016/j.foodhyd.2024.110837

Chuantian Yang , Jinping Wang , Yu Wu , Yannan Shi , Zhifang Wang , Yongchao Guo , Robert G. Gilbert , Peng Lv , Enpeng Li

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Abstract

The Chinese liquor baijiu is made from fermented sorghum grain. During fermentation, the cooking resistance (starch leaching rate) is an important factor for both baijiu producers and sorghum breeders, to select and breed suitable sorghum varieties. The factors and mechanisms which affect this resistance are not well understood. To investigate this, fifteen brewing sorghum varieties were used for brewing, with sampling over cooking time. The components, starch molecular structure and particle morphology of these samples were characterized and correlated with cooking parameters. In this study, high crystallinity and gelatinization enthalpy in sorghum grains were found to reduce cooking resistance by enhancing swelling power to break the seed coat and cell wall. This is the opposite of what happens in other cereal grains. High protein content, high particle size and high amylose content are the main factors for improving cooking resistance, which occurs by the formation of a cross-linked 3D structure and reduced water absorption to inhibit gelatinization. Both the average and the distribution of chain lengths of amylopectin and amylose are important factors affecting cooking resistance because, among other things, of their influence on crystal structure. This information might help manufacturers select and breed sorghum varieties which have optimal behavior for a given brewing method.

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高粱淀粉的结构特性如何影响其在白酒酿造中的耐蒸煮性

中国白酒是由高粱谷物发酵酿制而成的。在发酵过程中，耐蒸煮性（淀粉浸出率）是白酒生产者和高粱育种者选择和培育合适高粱品种的一个重要因素。影响耐蒸煮性的因素和机制还不十分清楚。为了研究这个问题，我们使用了 15 个酿酒高粱品种进行酿造，并对蒸煮时间进行了取样。对这些样品的成分、淀粉分子结构和颗粒形态进行了表征，并将其与蒸煮参数相关联。这项研究发现，高粱籽粒中的高结晶度和高糊化焓可通过增强膨胀力来破坏种皮和细胞壁，从而降低蒸煮阻力。这与其他谷物的情况正好相反。高蛋白含量、高粒径和高直链淀粉含量是提高耐蒸煮性的主要因素，它们通过形成交联的三维结构和减少吸水性来抑制糊化。直链淀粉和直链淀粉链长的平均值和分布是影响耐蒸煮性的重要因素，因为它们对晶体结构有影响。这些信息可能有助于生产商选择和培育在特定酿造方法下具有最佳表现的高粱品种。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.