Assessment of the Properties of Modified Pearl Millet Starch

被引：0

作者：

John, Anu B. ^{[1
]}

Jeyan, J. V. Muruga Lal ^{[2
]}

Jyothi, N. T. ^{[3
]}

Kumar, Abhinav ^{[3
,4
]}

机构：

[1] European Int Univ Paris, LIPS Res Fdn, Marthandam 629165, India

[2] Lovely Profess Univ, Dept Mech Engn, Phagwara 144011, Punjab, India

[3] LIPS Res & DL CARD, Dept Res, Marthandam 629165, India

[4] Ural Fed Univ, Dept Nucl & Renewable Energy, Ekaterinburg 620002, Russia

来源：

STARCH-STARKE | 2023年 / 75卷 / 3-4期

关键词：

acid modified starch; enzymatic; hydrothermal; pearl millet; starch modification; PHYSICOCHEMICAL PROPERTIES; FINGER MILLET; ELEUSINE-CORACANA; ENZYMATIC DIGESTIBILITY; POTATO STARCH; NORMAL MAIZE; AMYLOPECTIN; CORN; ACID;

D O I：

10.1002/star.202200160

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The starch from pearl millet is sequestered and modified using acidic, hydrothermal, and enzymatic processes. The yield, protein, moisture, ash, swelling power, solubility, color, water binding capacity, bulk density, sediment volume, gel consistency, freeze-thaw stability, pasting capabilities, and paste clarity of native and different modified starches are characterized. Both the swelling power and solubility increase as a result of hydrothermal modification (HTMS). For acid and enzymatically modified starches (EMS), L value is greater. For acid modified starch (AMS) and EMS, a substantial decrease (p < 0.05) in residue volume and water binding aptitude is noted. All adjustments see a drop in peak viscosity values. However, the freeze-thaw stability and paste clarity of EMS and AMS are enhanced.

引用

页数：6

共 41 条

[11] The effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches [J].

Hoover, R ;

Manuel, H .

JOURNAL OF CEREAL SCIENCE, 1996, 23 (02) :153-162

[12] Properties of pearl millet [J].

Jain, RK ;

Bal, S .

JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 1997, 66 (02) :85-91

[13] Factors influencing the properties of hydroxypropylated potato starches [J].

Kaur, L ;

Singh, N ;

Singh, J .

CARBOHYDRATE POLYMERS, 2004, 55 (02) :211-223

[14]

Kearsley M., 1989, DIETARY STARCHES SUG, P1, DOI [10.1007/978-1-4471-1701-8_1, DOI 10.1007/978-1-4471-1701-8_1]

[15] Starch hydroxyalkylation: Physicochemical properties and enzymatic digestibility of native and hydroxypropylated finger millet (Eleusine coracana) starch [J].

Lawal, Olayide S. .

FOOD HYDROCOLLOIDS, 2009, 23 (02) :415-425

[16] Physical properties and enzymatic digestibility of hydroxypropylated ae, wx, and normal maize starch [J].

Liu, H ;

Ramsden, L ;

Corke, H .

CARBOHYDRATE POLYMERS, 1999, 40 (03) :175-182

[17]

Lorlowhakarn K., 2006, Kasetsart Journal, Natural Sciences, V40, P135

[18]

Lozinsky VI, 2000, J APPL POLYM SCI, V75, P1740, DOI 10.1002/(SICI)1097-4628(20000401)75:14<1740::AID-APP8>3.0.CO

[19]

2-1

[20] PHYSICOCHEMICAL PROPERTIES OF NATIVE AND MALTED FINGER MILLET, PEARL-MILLET AND FOXTAIL MILLET STARCHES [J].

MALLESHI, NG ;

DESIKACHAR, HSR ;

THARANATHAN, RN .

STARCH-STARKE, 1986, 38 (06) :202-205

← 1 2 3 4 5 →