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EFFECT OF AMYLOSE CONTENT ON THE PHYSICOCHEMICAL PROPERTIES OF PROSO MILLET STARCH

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Author: Yu-Sheng Wang, Zhen Yu, Hai-Hua Chen and Meng-Shan Shang

Abstract: The influence of amylose content (AC) on gel texture, thermal, pasting, rheological and morphologic properties, short-range order, X-ray diffraction pattern, solubility and swelling power of starches from nine proso millet cultivars was investigated. The solubility, swelling power, conclusion gelatinization temperature (Tc), gelatinization temperature range (Tc-To), gelatinization enthalpy (?H) and cohesiveness showed a  negative correlation to the AC of millet starch. Whereas the pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), final viscosity (FV), setback value (SB), gel hardness, and chewiness showed a positive correlation to the AC of millet starch. The R1047/1022 values of starches ranged in 0.7-0.9, and all starches showed similar morphology features (irregular, polygonal, and spherical shape) and crystal type, which  showed no correlation to the AC.

Keywords: Amylose, Pasting properties, Proso millet starch, Texture properties, Thermal properties

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