天美传媒

Abstract

Sorghum (Sorghum bicolor (L.)Moench) exhibit unique starches properties. These properties show variability according to genotype and influence the digestibly of starch in the presence of amylases. The aim of this research is to determine the susceptibility of isolated starches from different cultivars of sorghum cultivated in hyper arid ecosystems of the Sahara of Algeria to the bioconversion using α-amylases and so studies the influence of the genotype of sorghum on the liquefaction and saccharification which respectively produce dextrin and reducing sugars.Many authors have reported that properties of starch as amylose content, solubility affect the starch behavior during the enzymatic hydrolysis. Starches sorghum were isolated and purified in the laboratory from white and pigmented seeds of cultivars from Algeria (In Salah), and United States of America. Some of their characteristics are determined. The enzymes used are: Fungal α-amylase from Aspergillusoryzae and bacterial α-amylase from Bacillus subtilis, which possess an important activity. The kinetic studies of enzymatic catalysis had allowed to identify of optimum operating conditions and to calculate enzymatic activities. The influence of genotype on starch bioconversion will also be highlighted.

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