Starch chain-length distributions determine cooked foxtail millet texture and starch physicochemical properties
文献类型： 外文期刊
作者： Xing, Bao 1 ; Yang, Xiushi 4 ; Zou, Liang 5 ; Liu, Jingke 6 ; Liang, Yongqiang 1 ; Li, Mengzhuo 2 ; Zhang, Zhuo 1 ; Wang, Nuo 1 ; Ren, Guixing 1 ; Zhang, Lizhen 1 ; Qin, Peiyou 2 ;
作者机构： 1.Shanxi Univ, Sch Life Sci, Key Lab Chem Biol & Mol Engn, Minist Educ, Taiyuan 030006, Peoples R China
2.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
4.Chinese Acad Agr Sci, Inst Bast Fiber Crops, Changsha 410205, Peoples R China
5.Chengdu Univ, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc,Minist Agr & Rural Affa, Chengdu 610106, Peoples R China
6.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050035, Peoples R China
关键词： Foxtail millet; Amylose chain-length distributions; Amylopectin chain-length distributions; Textural properties; Starch physicochemical properties; Correlation analysis
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：11.2； 五年影响因子：10.2 ）
ISSN： 0144-8617
年卷期： 2023 年 320 卷
页码：
收录情况： SCI
摘要： Starch chain-length distributions play an important role in controlling cereal product texture and starch physicochemical properties. Cooked foxtail millet texture and starch physicochemical properties were investigated and correlated with starch chain-length distributions in eight foxtail millet varieties. The average chain lengths of amylopectin and amylose were in the range of DP 24-25 and DP 878-1128, respectively. The percentage of short amylopectin chains (Ap1) was negatively correlated with hardness but positively correlated with adhesiveness and cohesion. Conversely, the amount of amylose intermediate chains was positively correlated with hardness but negatively correlated with adhesiveness and cohesion. Additionally, the amount of amylose long chains was negatively correlated with adhesiveness and chewiness. The relative crystallinity (RC) of starch decreased with reductions in the length of amylopectin short chains in foxtail millet. Pasting properties were mainly influenced by the relative length of amylopectin side chains and the percentage of long amylopectin branches (Ap2). Longer amylopectin long chains resulted in lower gelatinization temperature and enthalpy (& UDelta;H). The amount of starch branched chains had important effects on the gelatinization temperature range (& UDelta;T). These results can provide guidance for breeders and food scientists in the selection of foxtail millet with improved quality properties.
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