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

TY - JOUR

T1 - Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH

AU - Zhang, Tongze

AU - Li, Kehu

AU - Ding, Xinghua

AU - Sui, Zhongquan

AU - Yang, Qiong Qiong

AU - Shah, Nagendra P.

AU - Liu, Guoqing

AU - Corke, Harold

N1 - Publisher Copyright: © 2020 Elsevier Ltd

PY - 2021/2/1

Y1 - 2021/2/1

N2 - 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.

AB - 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.

KW - Physiochemical properties

KW - Proso millet

KW - Salt

KW - Starch

KW - pH

UR - http://www.scopus.com/inward/record.url?scp=85089275857&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2020.127784

DO - 10.1016/j.foodchem.2020.127784

M3 - 文章

C2 - 32795860

AN - SCOPUS:85089275857

SN - 0308-8146

VL - 337

JO - Food Chemistry

JF - Food Chemistry

M1 - 127784

ER -