Abstract
Proso millet starch was modified by heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water‐holding capacity, to 172.66% and 191.63%, respectively. X‐ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.
Highlights
Proso millet (Panicum miliaceum L.) has excellent nutritional properties and is a fundamental resource in crop-breeding programs and food diversification (Cho et al, 2010)
The amylose contents of the heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT) samples increased to 16.3%, 18.7%, and 22.1%, respectively, and the resistant starch contents increased to 12.3%, 15.5%, and 18.7%, respectively
When starch is subjected to gelatinization, the molecules align and some of the amylopectin is hydrolyzed to short amylose
Summary
Proso millet (Panicum miliaceum L.) has excellent nutritional properties and is a fundamental resource in crop-breeding programs and food diversification (Cho et al, 2010). Interest in millet use has increased because of various rediscovered health benefits and especially in food applications as a nongluten ingredient (Fan, 2014). Proso millet is considered to be an underused grain in China. It contains abundant starch, with a reported content 60%–70%. Because of the extensive use of starch in food systems, different sources with good functional properties are being explored (Rose & Santra, 2013)
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