Journal of Biotechnology & Biomaterials
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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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