Improved enzymatic method to measure processing effects and starch availability in sorghum grain.

Abstract

A modified enzymatic method to measure processing effects and starch availability in steam-flaked sorghum grain (SFSG) was developed. To establish the method, experiments were conducted to determine the required enzyme concentration, color reagents, precipitants, sample particle size, shaking frequency and buffer pH. Glucose release at different incubation times (0 to 48 h) from uncooked (UNC) or fully cooked (CK, 100% gelatinized) ground sorghum grain, a 50:50 mixture of UNC and CK (C50) and SFSG was determined. Glucose release from UNC, CK and SFSG was expressed as one-component equations with rate constant k and r² of .119 and .98, 1.781 and .98, and .368 and .99, respectively; C50 was characterized by having two starch components, one with a fast rate constant, 2.624/h, and one with a slow rate constant, .066/h (R² = .99). Different degrees of gelatinization were obtained by mixing different proportions of CK and UNC. Glucose release from these samples was highly correlated with starch gelatinization (r² = .99). By adjusting the tension between mill rollers, five SFSG samples with bulk densities ranging from 476 to 283 g/liter (37 to 22 lb/bu) were produced; respective roller mill electrical load ranged from 21 to 51.5 amps. Enzymatic determination of glucose release resulted in values of 422, 512, 588, 618 and 678 mg/g, which were more closely related to bulk density than birefringence measurements. The modified method for starch availability determination was found to be relatively simple, fast and sensitive, and is recommended.