Considerations for gluten free foods-pearl and finger millet processing and market demand

The market demand for gluten free foods is increasing due to frequent incidences of celiac disease and increasing awareness on consumption of gluten free foods.Millets have become the major constituent of diet as they are gluten-free and also excellent sources of micro and macro nutrients such as vitamins,minerals,dietary fibers and phenolic compounds.Among various millets,the finger millet and the pearl millet are the two most important and common millet varieties grown extensively.Since,they are regarded as the staple foods of the poor and vulnerable populations,development of new products and improvements in their nutritional quality will aid in the general health of these population.Processing of millets and production of variable gluten-free ready-to-eat and nutritional supplements has increased their market value in the recent years.Furthermore,processing can also help in shelf-life extension of the millets with nutritional enrichment,expanding its markets to non-traditional millet consumers.In this context,the present review is aimed to focus on the current processing methods to develop products from the two millet varieties that are gluten free and outline their nutritional benefits.

Effect of Micronutrient Application with Different Sources of NPK on Growth and Yield of Finger Millet Crop in Red Laterite Zone

A field experiment had been conducted during spring season of 2016-2017 and 2017-2018 at Regional Research Sub-station of Bidhan Chandra Krishi Viswavidyalaya,Raghunathpur,Purulia,West Bengal with the objective to study the effect of micronutrient application with different sources of NPK on growth and productivity of finger millet.The experiment was laid out in split plot design with two main plot treatments(sources of NPK,F1:100%recommended dose of NPK(RDF)i.e.,N:P2O5:K2O,40:20:20 kg/ha,F2:75%RDF+2.5 t/ha farmyard manure(FYM))and six subplot treatments(method and dose of micronutrient application,M1:ZnSO4 at a rate 12.5 kg/ha as soil application,M2:ZnSO4 at a rate 0.5%as foliar spray,M3:borax at a rate 10 kg/ha as soil application,M4:borax at a rate 0.5%as foliar spray,M5:ZnSO4 at a rate 12.5 kg/ha+borax at a rate 10 kg/ha as soil application and M6:ZnSO4 at a rate 0.5%+borax at a rate 0.5%as foliar spray)with three replications.The results of the experiment indicated(from pooled data)that there was a significant influence of sources of NPK and application of micronutrients on growth and performance of finger millet.The highest grain yield(2.24 and 2.30 t/ha)was recorded by 2.5 t/ha FYM+75%RDF in combination with ZnSO4 at a rate 0.5%+borax at a rate 0.5%foliar spray.So,organic and inorganic combination of NPK(75%RDF+2.5 t/ha FYM)along with foliar application of both the micronutrients(Zn and B)together can boost up the yield and could be recommended for the cultivation of finger millet crop in red and laterite zone of West Bengal.

Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security

Finger millet (FM) is rich in nutrients such as minerals, vitamins, and amino acids. However, the levels of nutrients and their bioaccessibility depend on the variety, the levels of ant nutrients, the chemical form of nutrients, and the type of processing methods used. The study determined the levels of selected nutrients, anti-nutrients, and bioaccessibility in raw and processed varieties of finger millet being developed by the Kenya Agricultural and Livestock Research Organization (KALRO) in Kenya. Raw finger millet seeds from KALRO Centers in Kenya were processed by malting for 60 hours and roasting at 110°C for 5 minutes as the optimal conditions. Levels of minerals were determined by AAS and AES, anti-nutrients by UV-visible spectrophotometer, proteins by the Pierce kit method, and vitamins by HPLC. The IE4115 and IE3779 showed the highest levels of nutrients and lowest levels of antinutrients hence preferred for processing and bioaccessibility studies. The level (mg/100 g) of selected minerals;K, Cr3+, Mg, Ca, P, Fe, and Zn were found to be highest in the following varieties of the FM;IE3779 (688.519 ± 1.57), IE 4115 (1.29 ± 0.07), IE4115 (294.38 ± 1.93), IE3779 (466.67 ± 4.17), IE4115 (250.92 ± 0.33), KERICHO P (16.98 ± 0.05) and IE4115 (64.10 ± 2.35) respectively. For β-carotene, vitamin B, B2, B3, B6 and B9 the levels were highest in the following varieties of FM;KAKW3 (0.023 ± 0.02), IE4115 (14.85 ± 0.16), IE4115 (12.998 ± 0.04), IE4115 (5.843 ± 0.07), IE3779 (0.06 ± 0.04) and KAKW4 (9.832 ± 0.08). Phytates, tannins, phenols, and oxalates were found to be lowest in the following varieties: IE3779 (14.20 ± 2.90, IE4115 (27.83 ± 0.73), NKFM1 (9.69 ± 0.07) and IE4115 (0.25 ± 0.01). The highest bioaccessibility values reported for K, Mg, Ca, P, Cr3+, Fe, and Zn were 89.53% (malting, IE3779), 49.28% (malting, IE4115), 60.41% (Malting, IE4115), 69.40% (malting, IE4115), 12.9% (malting, IE4115), 59.84% (malting, KAKW3) and 66.89% (roasting, IE3779) respectively (Table 8). For beta carotene, vitamin B1, B2, B3, B6 and B9 the values were 73.33% (malting, p224), 78.84% (malting, IE4115), 78.34 (malting, IE3779), 97.63% (malting, IE4115), 91.64% (malting, IE4115), and 77.52% (roasting, IE4115) (table The result on levels and bioaccessibility showed that IE4115 and IE3779 varieties were more nutritious and therefore should be promoted for nutritional security.

Isolation, Modification and Characterization of Finger Millet （Eleucine coracana） Starch

Isolated finger millet （Eleucine coracana） starch was subjected to different modifications （hydrothermal, acidic and enzymatic） and characterized in terms of yield, moisture, protein, ash, bulk density, swelling power, solubility, sediment volume, colour, gel consistency, water binding capacity （WBC）, pasting properties, freeze thaw stability and paste clarity, and compared with native starch. Moisture content ranged from 4%-5%. Protein and ash content were lowest in case of acid modified starch （AMS）. Hydrothermally modified starches （HTMS） showed maximum water binding, peak viscosity and syneresis. Swelling power was decreased for all modifications. Solubility and color （a and b values） decreased for AMS and EMS. However, L values increased with all modifications. EMS showed maximum bulk density, swelling power, solubility, and sediment volume and gel consistency. Paste clarity decreased with storage period and found maximum for EMS.

Effects of Supplementing Finger Millet (<i>Eleucine coracana</i>) Straw with Grass Pea (<i>Lathyrus sativus</i>L.) Hulls and Concentrate Mixture on Feed Intake, Digestibility and Body Weight Change in Washera Sheep

The productivity of sheep in Ethiopia is very low mainly due to a serious shortage of feedstuff. As a result, it is necessary to look for cheap locally available feedstuffs to sustain sheep production in the country. Non-conventional feeds like grass pea (Lathyrus sativus L.) hulls (GPH) could partly fill the gap in the feed supply, decrease competition for food between humans and animals and reduce feed cost. Therefore, this experiment was designed to evaluate effects of different proportions of grass pea hulls and concentrate mixture (CM) supplementation on feed intake, digestibility, and growth of Washera sheep fed finger millet straw (FMS) as a basal diet. Diets consisted FMS alone fed ad libitum (T1), 100% CM (T2), 30% GPH mixed with 70% CM (T3), 30% CM mixed with 70% GPH (T4), and 100% GPH (T5). For all treatments, FMS was fed ad libitum. Experimental sheep were arranged in a randomized complete block design and treatment feeds were assigned to the animals within a block. The results showed that FMS contained 5.5% CP and 68.9% NDF. The supplements contained 21%, 20%, 16% and 14% CP;and 36%, 43%, 52% and 59% NDF for T2, T3, T4 and T5, respectively. Supplementation improved (p < 0.0001) DM and nutrient digestibility. Average daily gain (ADG) was 60, 84, 51, and 28 g/day for T2, T3, T4 and T5, respectively, which showed that T3 recorded the highest ADG and T5 resulted in the lowest ADG (p < 0.0001). While, animals in T1 lost a bodyweight of 5.6 g/day. As the proportion of GPH supplementation was greater than 30%, there was reduction (p < 0.05) in DM intake, DM and CP digestibility and consequently depressed ADG in sheep. Partial budget analysis results showed that net return and change in net return were in the order of T3 > T2 > T4 > T5. Therefore, from biological point of view as well as based on partial budget analysis, T3 was found to be recommendable for smallholder sheep producers.

Analysis of Nutrient Profile of Finger Millet(Eleusine coracana(L.)Gaertn.)for Baby Food Formulation Using Pigeon Pea(Cajanus cajan(L.)Millsp.)as Protein Source

Finger millet(Eleusine coracana(L.)Gaertn.)is a drought resistant crop with potentially tremendous but under-explored source of nutraceutical properties as compared to other regularly consumed cereals in the era of drawback of nutritional security,these characteristics must be harnessed to develop finger millet as a novel functional food.Under-nutrition caused by inadequate diets,and other factors that influence nutritional status,is the underlying factor in 45%child deaths.In Kenya only 25%of young children are fed adequately diverse diets.The main objective of this study was to prepare baby food formulas using finger millets with pigeon peas as protein source and to analyze their nutritional profiles.Two finger millets varieties(i)Snapping Green Early,low altitude and medium altitude varieties and(ii)U-15)were studied to determine effects of environment on nutrient profiles.This study showed that Snapping Green Early had better nutrient profiles(12.13%protein and is high in Ca,Mg,Fe,Zn and P)than U-15(11.69%protein and lower nutrients(Ca,Mg,Fe,Zn and P)),and hence was selected for use in the malting process as best variety.As expected,the pigeon peas had the highest protein value(21%).The samples malted for 72 h resulted in reduction of tannin concentration from 0.091%to 0.03%and the amount of nutrients(Ca,Mg,Fe and Zn)doubled and in fact the protein profile increased by 8.31%.The appropriate ratio for the formulation of the baby food was 70:30.The composting resulted in 18.5%increase in protein.

Alleviation of nickel toxicity in finger millet(Eleusine coracana L.)germinating seedlings by exogenous application of salicylic acid and nitric oxide

This study investigated the effect of salicylic acid(SA) and sodium nitroprusside(SNP; NO donor) on nickel(Ni) toxicity in germinating finger millet seedlings. Fourteen-day-old finger millet plants were subjected to 0.5 mmol L^(-1) Ni overload and treated with 0.2 mmol L^(-1)salicylic acid and 0.2 mmol L^(-1)sodium nitroprusside to lessen the toxic effect of Ni.The Ni overload led to high accumulation in the roots of growing plants compared to shoots, causing oxidative stress. It further reduced root and shoot length, dry mass,total chlorophyll, and mineral content. Exogenous addition of either 0.2 mmol L^(-1)SA or0.2 mmol L^(-1)SNP reduced the toxic effect of Ni, and supplementation with both SA and SNP significantly reduced the toxic effect of Ni and increased root and shoot length,chlorophyll content, dry mass, and mineral concentration in Ni-treated plants. The results show that oxidative stress can be triggered in finger millet plants by Ni stress by induction of lipoxygenase activity, increase in levels of proline, O_2^(·-) radical, MDA, and H_2O_2, and reduction in the activity of antioxidant enzymes such as CAT, SOD, and APX in shoots and roots. Exogenous application of SA or SNP, specifically the combination of SA + SNP,protects finger millet plants from oxidative stress observed under Ni treatment.

Genetic diversity for grain Zn concentration in finger millet genotypes:Potential for improving human Zn nutrition

Nearly half of the world population suffers from micronutrient malnutrition,particularly Zn deficiency.It is important to understand genetic variation for uptake and translocation behaviors of Zn in relevant crop species to increase Zn concentration in edible parts.In the present study,genetic variation in grain Zn concentration of 319 finger millet genotypes was assessed.Large genetic variation was found among the genotypes,with concentrations ranging from 10 to 86 μg g^(-1)grain.Uptake and translocation studies with Zn/^(65) Zn application in 12 selected low-Zn genotypes showed wide variation in root uptake and shoot translocation,with genotypes GEC331 and GEC164 showing greater uptake and translocation.Genotypes GEC164 and GEC543 showed increased grain Zn concentration.Genotypes GEC331 and GEC164 also showed improved yield under Zn treatment.Appreciable variation in grain Zn concentration among finger millet genotypes found in this study offers opportunities to improve Zn nutrition through breeding.

Effect of Compositing Precooked Cowpea with Improved Malted Finger Millet on Anti-Nutrients Content and Sensory Attributes of Complementary Porridge

Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significant amounts of anti-nutrients such as phytates, phenols and tannins. Compositing of malted finger millet flour with other flours has potential for improving the nutritional quality and sensory attributes of these foods. The objective of this study was to determine the effect of compositing malted finger millet flour with cowpea on the anti-nutritional contents and sensory properties of formulated baby weaning food. Mixing selected improved finger millet varieties with precooked cowpea flour was based on WHO recommended levels. There was a significant (p 0.05) reduction in total phenolic content, tannin content and phytic acid by 41%, 50%, and 44%, after compositing with malted finger millet and precooked cowpea at 10.32%, 21.26% and 32.75%, respectively. Cooking process significantly reduced amount of trypsin inhibitors, and other anti-nutrients both in cowpea and complementary porridge. Loadings from principal component analysis (PCA) of 17 sensory attributes of porridge showed that approximately over 80% of the variations in sensory attributes were explained by the first four principal components. Reductions in texture attributes (stickiness and viscosity) and astringency aftertaste corresponded to increase in overall aroma and flavour of the porridge in terms of malty flavour and aroma. Although inclusion of 32.75% precooked cowpea gave the highest reduction in anti-nutrients, it resulted in cooked cowpea flavour. For consumer acceptability, it may require masking by use of commercial flavours. Therefore this work shows that malted finger millet-pre-cooked cowpea have potential to be used in formulating cultural acceptable complementary food.

Genotype-by-Environment Interaction and Yield Stability Analysis in Finger Millet (<i>Elucine coracana</i>L. Gaertn) in Ethiopia

Finger millet is one of the most neglected and underutilized crops worldwide, yet an important food cereal for millions of poor farmers in Africa. An experiment was carried out to determine adaptation range of diverse set of finger millet accessions and identify superior types with excellent yield potential for use as cultivar or as germplasm source for future breeding endeavors. A total of 44 indigenous accessions selected in previous evaluations and two check varieties were tested in two sets (mixed and colored) each containing 22 entries in a total of 11 environments between 2004 and 2008 seasons. Data were collected on grain yield, days to flowering, and plant height. The result showed that 2.5%, 79.1% and 18.3% of the total sum of squares in the mixed set and 2.1%, 86.9% and 11.0% in the colored set was attributed to genotype, environment, and genotype × environment interaction (GEI) effects, respectively. Furthermore, 54.6% and 46.19% of the GEI sum of squares in the mixed and in the colored set, respectively, were contributed by the first two interaction principal component axes (IPCA1 and IPCA2). A white seed accession (Acc. 203572) from the mixed set and three other accessions (Acc. 229469, Acc. 203410 and Acc. 203539) from the colored set were most stable and also had above average mean grain yield across environment and thus are recommended for release as cultivars to improve finger millet production in these environments.

Optimization of substrate ratio for beer production from finger millet and barley

Seventeen designed experiments were conducted in three steps(malting,brewing and fermentation)to produce beer from barley,finger millet and the combination of both.Effects of independent variables with three levels for each i.e.blend ratios of grains(100:0,50:50,0:100),kilning temperature(50℃,70℃,90℃)and malted grain to water ratios(1:3,1:5,1:7)were investigated on product quality.The results of the study indicated that all the independent parameters i.e.blend ratio,kilning temperature and slurry ratio affected the responses(pH,colour,bitterness and alcohol content)significantly.Optimum values of parameters,from the simultaneous optimization done using Design Expert 8.0.6.1 software,for beer production,were found to be 68:32 blend ratio,50℃ kilning temperature and 1:7 slurry ratio.The model F-value was found to be highly significant at 1% level of significance for all the responses.All the responses could be predicted by fitting the second order mathematical model and adequacy checked by R^(2).

穇子营养成分、功能特性及开发利用研究进展

穇子(Eleusine coracana(L.)Gaertn.)是一种拥有丰富营养价值的药食同源谷物。穇子中营养成分主要包括淀粉、矿物质、氨基酸、膳食纤维、多酚类等物质,具有抗氧化、降血糖、改善肠道健康、降血压等功效。目前,穇子主要用于替代少量的面粉或其他杂粮制作成各种传统食品,产品单一,营养价值未能被充分利用。随着人们对食品营养和健康功能的追求,穇子功能特性逐渐被关注和利用,但对穇子功能特性应用研究仅处于试验阶段,尚未开发其功能性食品。本文主要对近年来穇子的营养和功能成分、功能特性以及产品开发研究现状进行综述,以期为穇子的深入研究及开发利用提供理论参考。

子营养成分及功能利用研究进展

穇子是一种非常重要的作物,含有丰富的营养物质及较高的膳食纤维、多酚、矿物质和含硫氨基酸。穇子有抗氧化与抗衰老、抗癌、预防糖尿病、保护心脏和抗高血脂等生理功能。在国外,穇子除了被加工成穇子粉、穇子饼、穇子球等传统食品外,还被制成穇子麦芽和发酵食品等。然而,我国对穇子的研究非常少,关于穇子的产品也不多,严重制约我国穇子产业的发展。本文将从穇子的营养成分、生理功能及加工利用这三个方面进行综述,以期待给我国穇子的加工者和研究者提供一定的借鉴。

69份穇子地方种质资源表型多样性评价

中国对穇子种质资源开展的系统性研究较少。为进一步挖掘穇子的利用价值,选育高品质的穇子品种,本研究对从湖南、江西、广西以及西藏40个县市收集的69份穇子种质资源进行表型多样性评价。结果表明,收集到的69份地方资源主要分布于201~600 m的中低海拔地区。19个农艺性状表型分析显示其遗传多样性丰富;主成分分析将19个农艺性状分为7个主成分,其主要与单株草重、主穗分枝数、幼苗叶色、生育期、粒色、千粒重、米粳糯相关,累计贡献率75.525%。聚类分析将69份资源分为2大类群,第Ⅰ类群包括44份种质,株型小、生物量小、产量较低;第Ⅰ类群又分为2个亚群,相比于亚群Ⅰ-1,亚群Ⅰ-2株型、生物量更小,产量更低。第Ⅱ类群包括25份种质,株型大、生物量大、产量较高;第Ⅱ类群又可以分为2个亚群,与亚群Ⅱ-1相比亚群Ⅱ-2生物量相对较小,产量较低。根据聚类分析结果及数量性状极值和质量性状变异类型提取出12份穇子特异种质,并从中筛选出4类可以代表类群特征的资源:生物量大适合作饲草的资源,长穗型优质资源,糯性优质资源,高产、高生物量的粮饲两用资源。

7个不同饲用穇子品种农艺性状及营养成分初步分析与研究

穇子作为一种特色旱粮,其籽粒能食用、入药,其茎秆能作为优质的饲草,对丰富我国牧草资源有着重要的作用。为了进一步了解和开发新的具有高营养价值的优质牧草品种,试验采用前期筛选的7个优质穇子品种作为饲草进行品比试验。结果发现:在农艺性状方面,7个品种主茎节数、出苗至抽穗期天数、全生育期3个指标差异不显著(p>0.05),分蘖数集中在5~11之间,主茎长度集中在97.45~115.70 cm之间,主茎直径集中在0.65~1.50 cm之间。在营养成分含量方面,不同品种穇子各营养成分含量之间差异较大,各品种间粗脂肪含量在1.20%~1.30%DM,且无显著性差异(p>0.05);粗蛋白含量在11.51%~12.20%DM,c21与c9含量最高,与其他品种间差异显著(p<0.05)。在必需氨基酸含量方面,c9与c104差异不显著(p>0.05),与其他品种及其他品种两两之间差异显著(p<0.05)。总氨基酸含量各品种两两之间差异显著(p<0.05)。试验中7个品种穇子必需氨基酸/总氨基酸(EAA/TAA)基本到达或者接近40%左右,可以认定穇子作为饲草能够提供优质蛋白质,符合理想氨基酸配比,符合优质牧草的标准,为穇子饲用规模化、产业化发展与利用提供了科学依据。

Growth and yield of two grain crops on sites former covered with eucalypt plantations in Koga Watershed, northwestern Ethiopia

Farmers in the highlands of Ethiopia often plant Eucalyptus on their farmlands. However, growing Eucalyptus, especially on farm- lands suitable for crop production has become a great concern due to its alleged long-term site effects. Our study was conducted at Koga water- shed, Mecha District, northwestern Ethiopia to investigate whether crop- lands afforested with Eucalyptus camaldulensis Dehnh. can be restored for annual crop production after tree harvest. We compared growth and yield of two agricultural crops, barley （Hordeum vulgate L.） and finger millet （Eleusine coracana （L.） Gaertn.）, grown in clear-felled stands of E. camaldulensis and continuously cultivated croplands at twelve paired farmlands under a conventional farming system. Plant height and dry matter production were evaluated as indices of crop growth, while grain weight was evaluated as an index of crop yield. Crop growth and yield measurements averaged over all farmlands differed between land-use types. For both crops, plants grown on clear-felled stands were taller than on croplands. Dry matter production and yield were also significantly greater in crops cultivated on clear-felled stands. Cropland aboveground and belowground dry matter productions were lower by 31.8 and 25.4% for barley and 32.8% and 37% for finger millet, respectively. Clear-felled stands gave an average yield of 2.91 t.ha-1 for barley and 3.27 t.ha-1 for finger millet while cropland gave a yield of 1.97 and 2.31 t.ha-1 for barley and finger millet, respectively. Farmers also responded that farm plots on former eucalypt plantations showed greater crop growth and yield thandid continuously cultivated croplands. Farmers perceived that Eucalyptus plantations improved soil fertility and they preferred clear-felled stands for crop production and wished to plant Eucalyptus on their farmlands. Our results suggest that conversion of agricultural lands to Eucalyptus plantations can increase post-felling yields of cereal crops.

不同Cd污染程度下穇子品种Cd富集与转运效率研究

本实验选取9个主栽穇子地方品种在中轻度和重度Cd污染农田进行大田实验,分析穇子籽粒产量、各器官富集系数、转运系数,探明不同Cd污染农田对穇子富集、转运Cd的影响,为在不同Cd污染地区穇子种植结构调整提供技术支撑。结果发现,中轻度和重度Cd污染土壤下穇子籽粒Cd含量为0.044~0.099、0.175~0.423 mg/kg,产量为1.66~3.74、1.65~3.81 kg/10 m^(2),重度Cd污染土壤明显促进籽粒Cd含量增加,但对籽粒产量影响不大;两种Cd污染土壤条件下,穇子各器官Cd富集效率高低顺序均为籽粒<秸秆<根系,转运效率则为土-根>根-秸秆>秸秆-籽粒。中轻度Cd污染条件下,9个穇子品种籽粒Cd含量均<0.099 mg/kg,低于国家食品Cd安全标准;重度Cd污染条件下,9个穇子品种籽粒Cd含量均<0.5 mg/kg,低于国家饲料Cd安全标准。研究表明,穇子营养器官具有较高的Cd富集能力,对土壤Cd污染的修复有一定作用;同时,穇子可食部分作饲用Cd含量仍在国家安全标准内,因此穇子在Cd污染严重地区的种植结构调整中具有可见的应用价值。

穇子粉粒径对小麦面包品质、抗氧化能力、体外消化特性的影响

目的:开发功能性穇子面包。方法:以面包的理化性质、抗氧化能力、体外消化特性和感官评价作为指标,探究不同粒径穇子粉对小麦面包的特性品质的影响。结果:与未添加穇子粉面包相比,添加了200目穇子粉的面包其总酚含量提高了225.78%,DPPH自由基清除率提高了42.96%,铁离子还原能力提高了22.97%,粒径越小,抗氧化性越强;另外,穇子粉的添加改变了面包的消化特性,降低了快消化淀粉和慢消化淀粉含量,显著增加了抗性淀粉含量。但面包的比容显著降低,硬度有所增加。结论:添加200目穇子粉的面包其营养品质与功能性明显改善,尤其是粗纤维和钙含量。

湖南穇子创新利用与发展前景

穇子是湖南特色旱粮作物之一,是一种耐贮藏的集食用、饲用、药用多种用途的作物。阐述湖南穇子产业的现状,分析存在的问题,并提出相应的对策,预测其创新利用趋势,对其发展前景进行展望。

龙爪粟淀粉的提取及理化特性研究

以龙爪粟为原料,利用Box-Benhnken中心组合实验和响应面分析法,对龙爪粟淀粉的提取效果进行比较分析,并进一步通过X射线衍射仪(XRD)、扫描电子显微镜(SEM)和差示扫描量热仪(DSC)等对龙爪粟淀粉的结构和特性进行研究。结果表明:龙爪粟淀粉提取的最佳工艺参数为料液比1∶6,酶解温度51.55℃,酶解时间4.23 h,pH 9.99,此条件下龙爪粟淀粉提取率为76.41%。龙爪粟淀粉颗粒较玉米淀粉小,平均粒径为7.7μm,属于C型淀粉晶型;其溶解度与膨胀度随温度的升高而增大,属于典型的二度膨胀淀粉;凝沉性及冻融稳定性较玉米淀粉差;龙爪粟淀粉的糊化起始温度及糊化焓变均显著高于玉米淀粉。