Physicochemical Properties of Millet Starch Varieties

Millet 품종별 전분의 이화학적 성질

  • Received : 2009.08.19
  • Accepted : 2009.10.24
  • Published : 2010.02.28

Abstract

The physicochemical properties such as blue value, iodine affinity, degree of polymerization (DP), $\alpha$-amylase digestibility, particle size, RVA pasting, and gel hardness of 4 different millet starches (foxtail, waxy foxtail, proso, and waxy proso) were investigated. The iodine affinity value of the four samples were 4.22, 0.49, 1.07, and 0.21%, and the DP values were 1830, 3880, 4660, and 4130, respectively. The levels of $\alpha$-amylase digestibility of the raw starches were 20.1, 30.7, 18.2 and 35.6%, respectively. The mean size of the proso millet starch was the smallest, $8.25\;{\mu}m$, and the size distribution of the particles was the narrowest among all the samples. Foxtail starch showed the largest peak viscosity and setback viscosity in RVA pasting.

Keywords

millet;starch;physicochemical properties

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Acknowledgement

Supported by : 안동대학교