The differential scanning calorimeter (DSC) was used to measure thermal properties of sorghum starch and flour. DSC gelatinization temperatures of 24 nonwaxy sorghum varieties were: To (onset temperature): 71.0 ± 1.0°C; Tp (peak temperature): 75.6 ± 0.9°C and Te (end temperature): 81.1 ± 1.1°C, respectively. The gelatinization energies ranged from 2.51 to 3.96 cal/g. There were no consistent relationships between DSC gelatinization temperatures or gelatinization energies and grain characteristics or physicochemical starch properties. DSC gelatinization temperature for nonwaxy, heterowaxy and waxy sorghum tended to increase as the number of waxy alleles (wx) increased. However, it appeared that at least a difference of two waxy alleles was required before differences in thermal properties of the samples were significant.
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Akingbala et al. (1988) studied this question.
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