The Influence Of Natural Fermentation On The Physicochemical Charaeteristies Of Proso Millet

Proso Millet (Panicum miliaceum L.), belonging to annual family gramineaes. Located in the condition of aridity, semi-aridity, low rainfall and low soil fertility. It is a rich resources with many advantages such as strong resistance, short growth period and wide variety, is a major ceral for the diets of human in northern of China. Proso millet is rich in protein, fat, dietary fiber, vitamins and minerals, their concentration is generally higher than those of wheat and rice, is a high nutritional value of food source. Proso millet except the high nutritional value and medicinal value, also has feed, wine, leather, export processing and other purposes.Proso millet starch processing characteristics and nutritional quality has an important effect as the main component of the Proso millet. In this study, analysis of proso millet starch granule properties, pasting properties, thermal properties and other physical and chemical properties, and on this basis, in-depth study of natural fermentation on the physical and chemical properties of proso millet, proso millet deep processing for the theoretical basis. The main research contents and results are as follows:(1) Natural fermentation significantly changed the composition of proso millet Degradation of yellow rice fermented 45.36% of total protein, total fat, 58.56%, 37.12% of total ash; total starch content increased by 9.6%. Purification of starch fermentation plays a role.(2) Proso millet starch granules small, most were polygonal, crystal type is A-. Microscopic observation of starch granules that do not damage the fermentation of starch granules form; X-diffraction showed that the crystalline starch changed, but the degree of crystallinity increased; FTIR showed that no new chemical bonds and chemical structure of production.(3) Changes in the natural fermentation of starch structure and composition, the main role of the amorphous region in starch, so that amylopectin branch chain scission or off. Direct Connect 9.87% increase in starch content, soluble solids and fermentation increased the total solids content of all that caused the chain of starch fermentation occurred in chain scission and debranching. Starch peak viscosity values decrease Brabender curve also illustrates this point.(4) Natural metabolites, the effect of lactic acid in the most obvious. Fermentation process a large number of organic acids, HPLC analysis showed that the lactic acid-based; by PH4 lactic acid solution immersion test validation, and a similar effect of natural fermentation.Paper explains the physical and chemical properties of natural fermentation on the impact of proso millet Analysis, the natural fermentation acids, enzymes acting on the yellow rice starch granules play a modified starch and purification results. Fermentation of starch granules in the amorphous region of amylopectin long chains, chain scission, molecular weight distribution of starch became more uniform, reducing the single amylopectin branch level, weakened further crystallization; intermediate amylose molecules and molecular percentage increase in the physical and chemical changes in starch properties.