Effect of Additive on Properties of Proso Millet Starch Paste

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.

关键词： Proso millet Additive Basic properties of starch paste

作者: Wang Ying Chao Guimei Wang Pengke Gao Jinfeng Gao Xiaoli Feng Baili

作者单位: State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University,Yangling,Shaanxi 712100,China

会议类型: 国际会议

会议名称: The 1st International Symposium on Broomcorn Millet(第一届国际糜子学术研讨会)

会议地点: 西安

会议语种:英文

页码: 354-364

在线出版日期: 2012-08-25（万方平台首次上网日期，不代表论文的发表时间）