Effects of food additive on paste property of proso millet starch

【Objective】Study on effects of food additive on paste properties of proso millet starch was done to provide reference for the development of proso millet industry.【Method】Starch was extracted from proso millet by alkali extraction method and the gelatinization properties and effects of food additive(starch milk,Sucrose,salt,pH) on paste property of the proso millet starch were studied.【Result】The starch content was 895.8 g/kg and starch writenness was 98.2%,the residual protein and lipid was low,so proso millet starch was not easy to decay.Compared with the millet starch,the peak viscosity of proso millet starch was higher,thermal stability and anti-aging ability better,gelatinization temperature lower.With the increase of starch milk,the proso millet starch's peak viscosity was also increased,thermal stability and anti-aging ability were weakened,gelatinization temperature became lower.Adding sucrose and salt can increase proso millet starch's peak viscosity,strengthen thermal stability,increase gelatinizatin temperature.In acidic and alkaline conditions,proso millet starch's peak viscosity was increased,thermal stability weakened,anti-aging ability strengthened,gelatinization temperature basically unchanged.【Conclusion】The proso millet starch paste property is superior to millet starch,close to glutinous rice starch.Different food additives have significant effect on gelatinization properties of proso millet starch.