Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 17, Issue 10, Pages 2344-2360Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2013.803119
Keywords
Millet starch; Structural properties; Basic physical properties; Thermal properties; Rheological properties; Pasting properties
Categories
Funding
- National 12th Five-year Key Technology RD Program [2012BAD34B0202]
- Ministry of Science and Technology of the People's Republic of China
- National Natural Science Foundation of P.R. China [31250005]
Ask authors/readers for more resources
This study investigated the structural and physical properties of starches extracted from six varieties of millet mainly grown in China. The amylose content of millet starches ranged from 17.6 to 28.4 g/100 g (dry weight basis, db), and a variety of waxy proso millet starch (0.38 g/100 g, db) was identified. These starches exhibited a majority of large polygonal granules with several indentations, few small spherical granules, and A-type crystallinity. Proso millet starch showed prominent paste clarity and freeze-thaw stability, whereas finger millet starch exhibited the highest solubility. Moreover, barnyard millet starch had the lowest sediment volume. The gelatinization enthalpy of proso millet starch was the highest (5.16 J/g). For non-waxy millet starch, the ratio of retrogradation (R%) was positively correlated with amylose content. Among all starches, the storage modulus (G') was higher than the loss modulus (G '') during heating and cooling. The G' and G '' of proso millet starch and barnyard millet starch pastes were significantly lower than other starches during cooling. The pasting properties of six millet starches significantly differed, had positive correlation with amylose content, and were affected by NaCl, sucrose, and pH values.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available