Effects of heat-moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Food Science & Nutrition
Ming-Zhu ZhengJing-Sheng Liu

Abstract

Proso millet starch was modified by heat-moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water-holding capacity, to 172.66% and 191.63%, respectively. X-ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.

References

Dec 29, 2004·Carbohydrate Research·Valentina I KiselevaVladimir P Yuryev
Oct 27, 2007·Journal of Agricultural and Food Chemistry·Hélène ChanvrierAmparo López-Rubio
Apr 18, 2015·Annual Review of Food Science and Technology·James N BeMiller, Kerry C Huber
Oct 22, 2016·Food Chemistry·Wyller Max Ferreira SilvaAlvaro Renato Guerra Dias

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Citations

Jan 15, 2021·Comprehensive Reviews in Food Science and Food Safety·Alessandra Marti, Catrin Tyl
May 19, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Hsiu-Hsiang HuangFeng-Jen Tsai
Aug 18, 2021·Food Science & Nutrition·Tao WangXu Zheng

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Methods Mentioned

BETA
thermal treatments
Differential scanning calorimetry
Scanning electron microscopy
thermal treatment

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