Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH

Tongze Zhang, Kehu Li, Xinghua Ding, Zhongquan Sui, Qiong Qiong Yang, Nagendra P. Shah, Guoqing Liu*, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Variation in salt content and in pH are common in starch-based foods and can affect starch properties and final product texture. Fifteen accessions of proso millet starch with diverse amylose content were selected to investigate single factor and interaction effects of pH and NaCl on thermal, pasting, and textural properties. Pasting properties and gelatinization temperatures were markedly altered by salt addition. Changes in pH only had substantial effects on ΔH, but other properties were generally stable under different pH conditions. From two-way ANOVA, interactive effects of salt and pH were found to affect ΔH. The response of starch of different genotypes in terms of thermal and pasting properties differed under the same pH and salinity conditions. The reason is likely that ions in the starch–water system performed the roles of both reducing water activity and building of hydrogen bonds, which will have opposite effects on starch gelatinization.

Original languageEnglish
Article number127784
JournalFood Chemistry
Volume337
DOIs
StatePublished - 1 Feb 2021

Keywords

  • Physiochemical properties
  • Proso millet
  • Salt
  • Starch
  • pH

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