Chemical and Physical Properties of Processed Sorghum Grain Carbohydrates

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Abstract
Experiments were conducted to ascertain chemical and physical properties of carbohydrates from dry-ground, steam-flaked, reconstituted and micronized sorghum grain, and to relate these factors to differences in in vivo digestibility. There were differences in carbohydrate profiles and carbohydrate solubilities of the variously processed grains. However, the low magnitude of the differences did not account for the wide differences observed in physiological response. Birefringence techniques and viscosity measurements confirmed differences in the physical state of starch granules. Starch granules of micronized and steam-flaked grains were completely gelatinized and extensively swelled. However, dry-ground and reconstituted grains did not show any significant loss of starch granule birefringence. Starch in steam-flaked grain was the most susceptible to alpha-amylase, to indicate degree of gelatinization is not the only factor which affects susceptibility of starch to enzyme action. The effect of method of processing upon solubility of the protein matrix encapsulating starch granules in the endosperm seems to be the major factor affecting efficiency of utilization. Therefore, processing methods which produce a change in the organization of the sorghum grain kernel to release starch granules from the protein matrix offer promise of increasing carbohydrate utilization. Copyright © 1975. American Society of Animal Science . Copyright 1975 by American Society of Animal Science.

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