Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH

文献类型： 外文期刊

第一作者： Zhang, Tongze

作者： Zhang, Tongze;Li, Kehu;Sui, Zhongquan;Yang, Qiong-Qiong;Zhang, Tongze;Ding, Xinghua;Shah, Nagendra P.;Liu, Guoqing;Corke, Harold;Corke, Harold

作者机构：

关键词： Starch; Proso millet; pH; Salt; Physiochemical properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 337 卷

页码：

收录情况： SCI

摘要： Variation in salt content and in pH are common in starch-based foods and can affect starch properties and final product texture. Fifteen accessions of proso millet starch with diverse amylose content were selected to investigate single factor and interaction effects of pH and NaCl on thermal, pasting, and textural properties. Pasting properties and gelatinization temperatures were markedly altered by salt addition. Changes in pH only had substantial effects on Delta H, but other properties were generally stable under different pH conditions. From two-way ANOVA, interactive effects of salt and pH were found to affect Delta H. The response of starch of different genotypes in terms of thermal and pasting properties differed under the same pH and salinity conditions. The reason is likely that ions in the starch-water system performed the roles of both reducing water activity and building of hydrogen bonds, which will have opposite effects on starch gelatinization.

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[1]Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH. Zhang, Tongze,Li, Kehu,Sui, Zhongquan,Yang, Qiong-Qiong,Zhang, Tongze,Ding, Xinghua,Liu, Guoqing,Liu, Guoqing,Corke, Harold,Corke, Harold. 2021

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