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Related Experiment Video

Updated: May 7, 2025

Isolation of Histone from Sorghum Leaf Tissue for Top Down Mass Spectrometry Profiling of Potential Epigenetic Markers

Isolation of Histone from Sorghum Leaf Tissue for Top Down Mass Spectrometry Profiling of Potential Epigenetic Markers

Published on: March 4, 2021

Sorghum starch: Composition, structure, functionality, and strategies for its improvement.

Muhammad Khubaib Zahid¹, Daraz Ahmad¹, Raheela Amin¹

¹Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, China.

Comprehensive Reviews in Food Science and Food Safety

|January 2, 2025

Summary

This summary is machine-generated.

Sorghum starch, a key component of this climate-resilient grain, offers diverse applications. Understanding its structure and modifying it can enhance its use in food and non-food industries, boosting global food security.

Keywords:

functionality genetic engineering sorghum starch starch modification

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Analysis and Specification of Starch Granule Size Distributions

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Analysis and Specification of Starch Granule Size Distributions

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

Area of Science:

Agricultural Science
Food Science
Biochemistry

Background:

Sorghum (Sorghum bicolor L. Moench) is a climate-adaptable cereal grain with significant potential for global food security.
Sorghum starch constitutes over 80% of grain weight and its properties dictate functionality and applications.

Purpose of the Study:

To comprehensively review sorghum starch's morphology, composition, structure, and structure-function relationships.
To explore modification strategies (chemical, physical, enzymatic, biological) for optimizing sorghum starch properties.
To discuss the role of enzymes in starch biosynthesis and genetic strategies for improving starch quality.

Main Methods:

Literature review and synthesis of existing research on sorghum starch.
Analysis of physiochemical properties: pasting, gelatinization, retrogradation, texture, digestion kinetics.
Evaluation of modification techniques and their impact on starch characteristics.

Main Results:

Sorghum starch exhibits diverse physiochemical properties influenced by its structure.
Chemical, physical, and enzymatic modifications can tailor sorghum starch for various applications.
Genetic and molecular breeding strategies offer pathways to enhance starch quality and biosynthesis.

Conclusions:

Optimizing sorghum starch properties through various modifications can expand its use in food and non-food sectors.
Understanding starch biosynthesis and structure-function relationships is crucial for developing improved sorghum varieties.
Tailored sorghum starch holds promise for enhancing sustainable agriculture and global food security.