Abstract: White sorghum was used as raw material to study the effects of different germination times on the starch composition and content, amylase activity, thermodynamics, gelatinization, rheology and processing characteristics of sorghum flour. The results showed that the amylase activity of sorghum increased significantly and the content of total starch, amylose and amylopectin in sorghum decreased significantly after germination. Moreover, DSC results showed that the gelatinization enthalpy was increased, its stability and crystallinity were improved, and the initial gelatinization temperature (To) increased, peak (Tp) and end gelatinization temperature (Tc) had no significant changes after germination. With the extension of germination time, the viscosity of the sorghum flour system decreased accompany with the stability of hot paste and cold paste increased. The storage modulus (G') and loss modulus (G″) decreased, while the fluidity of the sorghum flour pastes enhanced. Besides, the emulsification and emulsification stability, foaming and foam stability of the sorghum flour were improved. At the same time, the oil retention enhanced while the water retention decreased. In summary, the physical, chemical and functional properties of sorghum flour were improved by the germination to a certain extent.
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2021, Vol. 47 
