Effect of water content on gelatinization functionality of flour from sprouted sorghum

Sorghum starch granules are encapsulated in a rigid protein matrix that prevents the granules from fully swelling and gelatinizing. Sprouting and subsequent drying treatment can affect the gelatinization properties of sorghum starch. This study aimed to evaluate the gelatinization properties of flours from unsprouted (US) and sprouted (S50, S40) sorghum dried at 50 °C (6h) and 40 °C (12h), respectively. Swelling power (Sp), thermal properties (DSC) and ¹H molecular mobility and dynamics were evaluated at different water contents (38-91%). Sp increased with increasing water content, with S40 showing the lowest values, probably due to prolonged amylase activity and thus starch breakdown. Sprouting increased gelatinization temperatures; however, these differences disappeared for high water contents (82 and 91%). From a molecular point of view, sprouted samples showed a decrease in protons associated to the rigid protein matrix and starch structures. ¹H CPMG results showed the presence of 4 populations at 38% water content. The evolution of the more mobile population with increasing water content supported the assignment of more mobile water fraction to this population. Sprouting decreased the mobility of populations in unheated samples, suggesting an increase in molecular bonds between flour biopolymers and water. After heating, however, increased molecular mobility in S40 indicated the formation of a weaker network between starch, protein, and water at the molecular level. These results suggest that post-sprouting drying treatment influences sorghum gelatinization, with potential modulation by water content. This study contributes to understanding the application of sprouted sorghum in foods with different moisture content.