改性珍珠粟（Pennisetum typhoides）淀粉的特性研究。
Characterization of modified pearl millet (Pennisetum typhoides) starch.
机构信息
Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141 004 Punjab India.
Lovely Professional University, Phagwara, 144 402 Punjab India.
出版信息
J Food Sci Technol. 2014 Feb;51(2):294-300. doi: 10.1007/s13197-011-0490-1. Epub 2011 Aug 17.
Pearl millet starch (Pennisetum typhoides) was isolated and subjected to hydrothermal, acidic and enzymatic modifications. Native and various modified starches were characterized in terms of yield, moisture, protein, ash, bulk density, swelling power, solubility, colour, sediment volume, gel consistency, water binding capacity, pasting properties, freeze thaw stability and paste clarity. Hydrothermal modification (HTMS) caused an increase in swelling power and solubility. L value was higher for acid and enzymatically modified starches (EMS). A significant reduction (p ≤ 0.05) in sediment volume and water binding capacity was observed for acid modified starch (AMS) and EMS. Peak viscosity values declined for all modifications. However, EMS and AMS showed an improved freeze-thaw stability and paste clarity.
珍珠粟淀粉（Pennisetum typhoides）经过水热处理、酸处理和酶处理进行分离和修饰。对天然淀粉和各种改性淀粉的产率、水分、蛋白质、灰分、堆积密度、膨胀能力、溶解度、颜色、沉淀体积、凝胶稠度、结合水能力、糊化特性、冻融稳定性和糊透明度进行了特性描述。水热处理（HTMS）会导致膨胀能力和溶解度增加。酸改性和酶改性淀粉（EMS）的 L 值更高。酸改性淀粉（AMS）和 EMS 的沉淀体积和结合水能力显著降低（p≤0.05）。所有改性淀粉的峰值黏度值都下降了。然而，EMS 和 AMS 显示出更好的冻融稳定性和糊透明度。
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