Effect of Additive on Properties of Proso Millet Starch Paste

被引：0
|
作者：
Wang Ying [1 ]
Chao Guimei [1 ]
Wang Pengke [1 ]
Gao Jinfeng [1 ]
Gao Xiaoli [1 ]
Feng Baili [1 ]
机构：
[1] Northwest A&F Univ, State Key Lab Crop Stress Biol Arid Areas, Yangling 712100, Shaanxi, Peoples R China
来源：
ADVANCES IN BROOMCORN MILLET RESEARCH, PROCEEDINGS OF THE 1ST INTERNATIONAL SYMPOSIUM ON BROOMCORN MILLET, 2012 | 2012年
关键词：
Proso millet; Additive; Basic properties of starch paste; RETROGRADATION;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Starch was extracted from Yumi 3 by alkaline method and studied the effects of additive (sucrose, sodium chloride, sodium carbonate, alum) on freeze-thaw stability, retrogradation and pasting properties of proso millet starch paste. The results showed that adding sucrose, sodium carbonate and alum can improve the freeze-thaw stability and retrogradation of proso millet starch paste. But alum had significant effect on freeze-thaw stability and retrogradation of proso millet starch paste. Compared with the control, adding alum, the freeze-thaw stability and retrogradation increased 40.7% and 78.8%. Sucrose can improve viscosity and gelation, but weaken anti-aging ability of starch paste. Sodium carbonate and alum can improve anti-aging ability, but weaken gelation of proso millet starch paste.
引用
收藏
页码：354 / 364
页数：11
相关论文
共 50 条
  • [1] Properties and Exploitations of Starch of Proso Millet
    Chao Guimei
    Li Cui
    Wang Pengke
    Feng Baili
    ADVANCES IN BROOMCORN MILLET RESEARCH, PROCEEDINGS OF THE 1ST INTERNATIONAL SYMPOSIUM ON BROOMCORN MILLET, 2012, 2012, : 343 - 353
  • [2] Effect of Amylose Content on the Physicochemical Properties of Proso Millet Starch
    Wang, Yu-Sheng
    Yu, Zhen
    Chen, Hai-Hua
    Shang, Meng-Shan
    CURRENT TOPICS IN NUTRACEUTICAL RESEARCH, 2019, 17 (01) : 42 - 49
  • [3] Proso-millet starch: Properties, functionality, and applications
    Bangar, Sneh Punia
    Ashogbon, Adeleke Omodunbi
    Dhull, Sanju Bala
    Thirumdas, Rohit
    Kumar, Manoj
    Hasan, Muzaffar
    Chaudhary, Vandana
    Pathem, Srilatha
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2021, 190 : 960 - 968
  • [4] Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch
    Sun, Qingjie
    Gong, Min
    Li, Ying
    Xiong, Liu
    CARBOHYDRATE POLYMERS, 2014, 110 : 128 - 134
  • [5] EFFECT OF TEMPERING PARAMETERS ON EXTRACTION AND ASH OF PROSO MILLET FLOURS, AND PARTIAL CHARACTERIZATION OF PROSO STARCH
    YANEZ, GA
    WALKER, CE
    CEREAL CHEMISTRY, 1986, 63 (02) : 164 - 167
  • [6] Effects of extrusion temperature on structure and physicochemical properties of proso millet starch
    Jin, Shuxiu
    Xiao, Chunxia
    Lu, Hao
    Deng, Xiaoqi
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2025, 299
  • [7] Effects of Adding Different Proteins on Retrogradation Properties of Proso Millet Starch
    Xiao Y.
    Yang X.
    Lin N.
    Zheng M.
    Liu J.
    Shipin Kexue/Food Science, 2020, 41 (16): : 45 - 51
  • [8] Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch
    Kumar, Simmi Ranjan
    Tangsrianugul, Nuttinee
    Sriprablom, Jiratthitikan
    Wongsagonsup, Rungtiwa
    Wansuksri, Rungtiva
    Suphantharika, Manop
    CARBOHYDRATE POLYMERS, 2023, 307
  • [9] Effect of annealing and ultrasound treatments on physicochemical, functional, thermal, and structural properties of proso millet starch
    Sandhiya, R.
    Buvaneswaran, Malini
    Sunil, C. K.
    DISCOVER FOOD, 2025, 5 (01):
  • [10] Effects of fermentation on the structure and physical properties of glutinous proso millet starch
    Bian, Xin
    Chen, Jing-ru
    Yang, Yang
    Yu, De-hui
    Ma, Zhan-qian
    Ren, Li-kun
    Wu, Na
    Chen, Feng-lian
    Liu, Xiao-fei
    Wang, Bing
    Zhang, Na
    FOOD HYDROCOLLOIDS, 2022, 123
12345