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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhang T,Li K,Ding X,Sui Z,Yang QQ,Shah NP,Liu G,Corke Hdoi
10.1016/j.foodchem.2020.127784subject
Has Abstractpub_date
2021-02-01 00:00:00pages
127784eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31646-0journal_volume
337pub_type
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