Effect of Additive on Properties of Proso Millet Starch Paste

被引：0
|
作者：
Wang Ying [1 ]
Chao Guimei [1 ]
Wang Pengke [1 ]
Gao Jinfeng [1 ]
Gao Xiaoli [1 ]
Feng Baili [1 ]
机构：
[1] Northwest A&F Univ, State Key Lab Crop Stress Biol Arid Areas, Yangling 712100, Shaanxi, Peoples R China
来源：
ADVANCES IN BROOMCORN MILLET RESEARCH, PROCEEDINGS OF THE 1ST INTERNATIONAL SYMPOSIUM ON BROOMCORN MILLET, 2012 | 2012年
关键词：
Proso millet; Additive; Basic properties of starch paste; RETROGRADATION;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Starch was extracted from Yumi 3 by alkaline method and studied the effects of additive (sucrose, sodium chloride, sodium carbonate, alum) on freeze-thaw stability, retrogradation and pasting properties of proso millet starch paste. The results showed that adding sucrose, sodium carbonate and alum can improve the freeze-thaw stability and retrogradation of proso millet starch paste. But alum had significant effect on freeze-thaw stability and retrogradation of proso millet starch paste. Compared with the control, adding alum, the freeze-thaw stability and retrogradation increased 40.7% and 78.8%. Sucrose can improve viscosity and gelation, but weaken anti-aging ability of starch paste. Sodium carbonate and alum can improve anti-aging ability, but weaken gelation of proso millet starch paste.
引用
收藏
页码：354 / 364
页数：11
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