Proso millet starch was modified by heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water‐holding capacity, to 172.66% and 191.63%, respectively. X‐ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 10⁶, 7.886 × 10⁵, and 3.411 × 10⁴ g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.

中文翻译：

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热湿，高压灭菌和微波处理对on谷淀粉理化性质的影响

谷类淀粉通过热湿处理（HMT），高压灭菌处理（AT）和微波处理（MT）进行了改性。研究了这些处理对淀粉物理化学，结构和分子性质的影响。AT和MT可使直链淀粉和抗性淀粉含量增加，而HMT仅使淀粉含量和抗淀粉含量略有增加。HMT和AT显着提高了持水量，分别达到172.66％和191.63％。X射线衍射表明，HMT样品的相对结晶度降低了20.88％，AT和MT样品模式中的结晶峰消失了。热治疗的黍淀粉分子量降低到1.769×10 ⁶，7.886×10 ⁵，和3.411×10 ⁴ g / mol。HMT中的热焓显着降低。改性显着改变了天然谷蛋白淀粉的糊化特性，并且降低了峰值粘度，挫折和分解值。这些结果阐明了热处理引起的淀粉变化的机理。