Effect of Amylose Content on the Physicochemical Properties of Proso Millet Starch.
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 gelati...
| Publicado en: | Current Topics in Nutraceutical Research Vol. 17; no. 1; pp. 42 - 50 |
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| Autores principales: | , , , |
| Formato: | Journal Article |
| Publicado: |
New Century Health Publishers, LLC
Feb2019
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=134194752&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 134194752 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 15407535 39NG jtl: Current Topics in Nutraceutical Research issn: 15407535 maglogo: N pubinfo: dt: Feb2019 vid: 17 iid: 1 pid: 35016 pub: New Century Health Publishers, LLC place: Denton, Texas artinfo: ui: 134194752 134194752 ppf: 42 ppct: 8 formats: tig: atl: Effect of Amylose Content on the Physicochemical Properties of Proso Millet Starch. aug: au: Yu-Sheng Wang Zhen Yu Hai-Hua Chen Meng-Shan Shang affil: College of Food Science and Engineering, Qingdao Agricultural University, Changcheng Rd. 700#, Chengyang District, Qingdao City, Shandong Province, 266109, China sug: subj: Glucans Analysis Cannabis Analysis Chemical Phenomena Human Viscosity X-Rays Solubility Temperature ab: 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. pubtype: Academic Journal doctype: Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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