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Starch physicochemical properties of waxy proso millet ( Panicum Miliaceum L.)
Author(s) -
Chao Guimei,
Gao Jinfeng,
Liu Rui,
Wang Li,
Li Cui,
Wang Ying,
Qu Yang,
Feng Baili
Publication year - 2014
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400018
Subject(s) - panicum miliaceum , granule (geology) , retrogradation (starch) , amylose , starch , food science , chemistry , maize starch , botany , agronomy , materials science , biology , composite material
Starches of four varieties of waxy proso millet were examined in terms of granule morphology, amylose, transparency, retrogradation, pasting, and thermal properties. The starches had great numbers of large polygonal granules with smooth edges, small numbers of small spherical granules, and an average granule size of 6.12 µm. Compared with the starches of non‐waxy proso millet and maize, the starches of the waxy proso millet varieties had lower amylose contents (0.21%) and higher phosphorus contents (1.85 mg/100 g); higher transparency (29.84%) and lower volume percentages of retrogradation (5.01%); higher peak viscosities (3304 cP), trough viscosities (2422 cP) and breakdowns (882 cP), and lower setbacks (267 cP); and lower onset temperatures ( T o) (69.7°C), peak temperatures ( T p) (75.3°C), final temperatures ( T c) (80.8°C) and enthalpies (Δ H ) (10.55 J/g) in their starch gelatinization.