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- Title
Effect of Amylose Content on the Physicochemical Properties of Proso Millet Starch.
- Authors
Yu-Sheng Wang; Zhen Yu; Hai-Hua Chen; 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 (ΔH) 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.
- Subjects
CANNABIS (Genus); GLUCANS; SOLUBILITY; TEMPERATURE; VISCOSITY; X-rays
- Publication
Current Topics in Nutraceutical Research, 2019, Vol 17, Issue 1, p42
- ISSN
1540-7535
- Publication type
Article