Starch Granule Structural Changes and Amylolytic Patterns in Processed Sorghum Grain

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Abstract
Starch granule structural changes in steam flaked, micronized and popped sorghum grain and amylolysis of that starch by purified porcine pancreatic α-amylase and rumen microflora were studied by scanning electron microscopy. Steam flaking altered starch granules that either left them intact so they resembled erythrocytes or in shapeless conglomerates. Popping sorghum grain changed the starch granules into thin lattices of interconnecting sheets. Micronizing popped most of the soft endosperm starch but granules near the surface resembled those processed by steam flaking. Rolling pressed altered starch into small shapeless pieces. Protein bodies (kafrin) seemed to remain intact, but protein surrounding and between individual starch granules was disrupted. Rapid hydrolysis occurred on indented surfaces of intact, ruptured starch granules (steam flaked, micronized); amylolytic patterns on granule edges resembled those on surfaces of dry sorghum grain starch. Characteristic circular erosion was not evident on gelatinized starch; amylases appeared to dissolve the gelantinized starch. Popped grain was hydrolyzed at the edges of expanded starch; nondescript erosion patterns were formed along the sides of the sheets. Processing sorghum grain obviously alters starch so it is more vulnerable to amylolysis than intact granules. Copyright © 1975. American Society of Animal Science. Copyright 1975 by American Society of Animal Science.

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