Muhammad Khubaib Zahid, Daraz Ahmad, Raheela Amin, Jinsong Bao
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引用次数: 0
摘要
高粱（Sorghum bicolor L. Moench）日益被认为是一种具有抗灾力和气候适应性的作物，在可持续地加强全球粮食安全方面具有巨大潜力。与其他常见谷物相比，高粱的营养成分更为多样化。淀粉成分占高粱总粒重的80%以上。高粱淀粉的功能和多种工业应用是由其物理化学性质决定的，包括糊化、糊化、降解、质地和消化动力学。本文综述了高粱淀粉的形态、微量成分、晶体结构、精细分子结构和结构功能关系等方面的研究进展。进一步探讨了如何通过化学、物理和酶修饰来优化这些特性，以扩大高粱淀粉的应用范围。此外，本文还重点介绍了关键酶在高粱淀粉生物合成中的作用，并讨论了如何通过先进的遗传和分子育种策略实现生物修饰，从而改变淀粉的品质。该综述还为开发具有增强淀粉特性的高粱品种提供了基础，可以扩大高粱在食品和非食品工业中的应用，为全球粮食安全和可持续农业做出贡献。
Sorghum starch: Composition, structure, functionality, and strategies for its improvement
Sorghum (Sorghum bicolor L. Moench) is increasingly recognized as a resilient and climate-adaptable crop that holds significant potential to enhance global food security sustainably. Compared to other common cereal grains, sorghum boasts a more diverse nutritional profile. The starch component accounts for more than 80% of total sorghum grain weight. Sorghum starch functionality and diverse industrial applications are determined by its physiochemical properties, including pasting, gelatinization, retrogradation, texture, and digestion kinetics. This review provides a comprehensive evaluation of the morphology, minor composition, crystalline structure, fine molecular structure, and structure–function relationships of sorghum starch. It further explores how these properties can be optimized through chemical, physical and enzymatic modifications to extend the applications of sorghum starch. Additionally, the review highlights the role of key enzymes in the biosynthesis of sorghum starch and discusses how biological modifications, enabled by advanced genetic and molecular breeding strategies, can modify starch quality. This review also provides a foundation for developing tailored sorghum varieties with enhanced starch properties that can expand applications of sorghum both in food and non-food industries, potentially contributing to global food security and sustainable agriculture.
期刊介绍：
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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