Structural and physical properties of starches isolated from six varieties of millet grown in China

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Wu, Yue;Lin, Qinlu*;Cui, Ting;Xiao, Huaxi

通讯作者：

Lin, Qinlu

作者机构：

[Xiao, Huaxi; Wu, Yue; Cui, Ting; Lin, Qinlu] Cent South Univ Forestry & Technol, Fac Food Sci & Engn, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.

通讯机构：

[Lin, Qinlu] C

Cent South Univ Forestry & Technol, Fac Food Sci & Engn, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.

语种：

英文

关键词：

Gelation;Granulation;Physical properties;Structural properties;Thermodynamic properties;Finger millet starch;Freeze-thaw stability;Heating and cooling;Pasting property;Positive correlations;Rheological property;Sediment volumes;Structural and physical properties;Starch

期刊：

International Journal of Food Properties

ISSN：

1094-2912

年：

2014

卷：

期：

页码：

2344-2360

DOI：

10.1080/10942912.2013.803119

基金类别：

This study was supported by a grant from the National 12th Five-year Key Technology R&D Program (Grant No. 2012BAD34B0202), the Ministry of Science and Technology of the People’s Republic of China, and National Natural Science Foundation of P.R. China (Grant No. 31250005).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

This study investigated the structural and physical properties of starches extracted from six varieties of millet mainly grown in China. The amylose content of millet starches ranged from 17.6 to 28.4 g/100 g (dry weight basis, db), and a variety of waxy proso millet starch (0.38 g/100 g, db) was identified. These starches exhibited a majority of large polygonal granules with several indentations, few small spherical granules, and A-type crystallinity. Proso millet starch showed prominent paste clarity and freeze-thaw stability, whereas finger ...

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Structural and physical properties of starches isolated from six varieties of millet grown in China

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