Sorghum is a kind of important grain crops. The main applications of sorghum are brewing wine, mak-ing sugar and used for animal feeds because it is poor in taste and not easily digested. Recently, its nutritive and application values have greatly improved with the breed optimization and improvement, but the studies of the nutrition and processing in sorghum were a little in China. Starch is the key component of sorghum. There were more researches a-bout the physicochemical properties,reshaping,processing of sorghum starch abroad. The paper reviewed its composition character,extraction and influencing factors,the functional properties of sorghum starch such as expansibility,gelation and modification. The digestibility and applications in the food industry were also reviewed. These will provide the information for the crop breed,further developing and utilization of sorghum starch.
NETL
NSTL
万方数据
维普
