Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions.
Food Chem
; 324: 126863, 2020 Sep 15.
Article
em En
| MEDLINE
| ID: mdl-32353657
ABSTRACT
In this study, 95 accessions of proso millet (Panicum miliaceum L.) were characterized for starch physicochemical properties, including apparent amylose content (AAC), gel textural properties, Rapid Visco Analyzer (RVA) pasting viscosity properties, thermal and retrogradation properties. Based on genotypic data, the genetic diversity and inter-relationship of these starch traits were analyzed. Diverse starch quality was found, for example, AAC ranged from 0 to 32.3%, gelatinization temperature (GT) varied from 71.5 to 79.0 â, and RVA profile showed distinct patterns among proso millet of different AAC types. Interestingly, high AAC proso millet usually had GT lower than that of low AAC proso millet, which is different from the findings in rice starch. Many starch traits were significantly correlated and most of the 18 tested traits could be classified as either AAC-related traits or GT-related traits. In summary, the information presented here will be useful for further development of proso millet products.
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1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Amido
/
Panicum
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2020
Tipo de documento:
Article