Studies on Physicochemical, Pasting Characteristics and Amylolytic Susceptibility of Starch from Sorghum (Sorghum bicolor L. Moench) Grains

Preparation, physicochemical properties, pasting behavior and amylolytic susceptibility of sorghum starch have been investigated. The yield of starch was about 60.25%, on whole grain basis. The starch exhibited double stage swelling and low solubility pattern in an aqueous system. Viscoamylographic studies on pasting behaviour of the starch revealed a peak viscosity of 800 B. U. at 8% (w/v) concentration; however, it decreased considerably during cooking ( viz. holding period of 30 min at 93°C). The amylose content of the starch was 23.45%. The gelatinization temperature range was found to be 68.5–72.5–78.5°C. The results indicated that the native starch hydrolyzed to a limited extent by human salivary α‐amylase and glucoamylase as compared to gelatinized starch. In addition, the mode of attack by amylolytic enzymes on the native starch granules viewed by SEM has been studied in detail.