Caractérisation des amidons de sorgho et de mil perlé cultivés dans le Sahara algérien.

  • Boudries, N. (2017). Caractérisation des amidons de sorgho et de mil perlé cultivés dans le Sahara algérien. Gembloux (Belgium), ULg GxABT, PHD, 208.
Type Thesis
Year 2017
Title Caractérisation des amidons de sorgho et de mil perlé cultivés dans le Sahara algérien.
City Gembloux (Belgium)
University ULg GxABT
Label U14_2017
Number of pages 208
Thesis type PHD
Endnote keywords Sorghum, Millet, starch
Abstract Starches of sorghum (Sorghum bicolor (L.) Moench) and pearl millet (Pennisetum glaucum (L.)) cultivated in Tidikelt (In Salah) and Ahaggar (Tamanrasset), were the subject of a characterization study. The approach consists of the isolation of starches, the determination of physico-chemical and functional properties and the study of enzymatic hydrolysis modification. The starches with a rate ranging from 63.1 to 66.8 % were isolated according to the alkaline method. The purity of the obtained starches is satisfactory (91.4-96.7 %).However the extraction yield remains average (59.1-61.2 %). The physical properties (color, shape and size of the granules), chemical composition (moisture, starch and amylose) and rheological properties (solubility, swelling power and viscosity) of the isolated starches were determined. Important results were obtained highlighting interesting functional properties of these starches. Indeed, the average diameter of native starches granules had reached 18 and 10µm for sorghum and pearl millet respectively. These values are lower than those of others regions cultivars and close to those of corn and cassava. The amylose content (23.0 and 27.1 %) revealed that the analyzed cereals are normal varieties. The analysis of viscosity showed a very high peak viscosity that is reached rapidly. The DSC analysis has revealed higher gelatinization temperatures, attributed to high maturity temperatures. The X-rays diffraction patterns show the type A characteristic of cereals and allowed deducing the relative degrees of cristallinity. The kinetic studies of hydrolysis showed that the sorghum and pearl millet starches present susceptibility for hydrolysis in presence of fungal, bacterial and human amylases. However, this susceptibility varies according to the treatment used with the integral grinding (flour) and to enzyme source. The experimental conditions allowing to enzymatic hydrolysis reactions of isolated starches to follow the Michaelis-Menten model were determined and kinetic constants (KM and Vmax) were calculated. The HPAEC-PAD profiles of oligosaccharides in sorghum starches hydrolysates were determinated for highlight the amylases activities. The study demonstrated the potential of sorghum and pearl millet starches and considers their applications and bioprocessing.
Author address
Authors Boudries, N.