Retrogradation is the process of rearrangement of molecular chains after starch gelatinization. In order to explore effect of the amylose/amylopectin ratio on the millet starch retrogradation, alkaline glycerin was used to extract amylose from millet starch.Asymmetrical flow field-flow fractionation(AF4), differential scanning calorimetry. Fourier transform infrared spectroscopy, scanning electron microscopy,and X-ray diffraction were employed to characterize the morphology, crystal structure, crystallinity, gelatinization and retrogradation of millet starch with three different amylose/amylopectin ratios.It was found that alkaline glycerin treatment had slight effect on the morphology, crystal structure, and gelatinization temperature of millet starch.The content of amylose in three millet starch samples was in the following order: waxy millet starch <millet starch treated with alkaline glycerin< normal millet starch.Three starch samples after gelatinization were stored at 4 ℃ for 7 days. AF4 result showed that the retrogradation degree of millet starch is positively correlated with amylose content.
SONG Tiange
,
ZHANG Jing
,
CHEN Xue
,
SHEN Shigang
,
DOU Haiyang
. Effect of the amylose/amylopectin ratio on the millet starch retrogradation by asymmetrical flow field-flow fractionation[J]. Journal of Hebei University(Natural Science Edition), 2021
, 41(2)
: 147
-154
.
DOI: 10.3969/j.issn.1000-1565.2021.02.006
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