College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, Xianyang 712100, China.
Molecules. 2019 May 5;24(9):1743. doi: 10.3390/molecules24091743.
Proso and foxtail millets are widely cultivated due to their excellent resistance to biotic and abiotic stresses and high nutritional value. Starch is the most important component of millet kernels. Starches with different amylose contents have different physicochemical properties. In this study, starches in proso (non-waxy and waxy) and foxtail millets (non-waxy and waxy) were isolated and investigated. All the starch granules had regular polygonal round shapes and exhibited typical "Maltese crosses". These four starches all showed bimodal size distribution. The waxy proso and foxtail millets had higher weight-average molar mass and branching degree and lower average chain length of amylopectin. These four starches all presented A-type crystallinity; however, the relative crystallinity of waxy proso and foxtail millets was higher. The two waxy millets had higher onset temperature, peak temperature, conclusion temperature, and gelatinization enthalpy. However, the two non-waxy millets had higher setback viscosity, peak time, and pasting temperature. The significantly different physicochemical properties of waxy and non-waxy millet starches resulted in their different functional properties.
黍米和粟米由于具有良好的抗生物和非生物胁迫能力和高营养价值而被广泛种植。淀粉是小米籽粒中最重要的成分。直链淀粉含量不同的淀粉具有不同的理化性质。本研究对黍米（非蜡质和蜡质）和粟米（非蜡质和蜡质）中的淀粉进行了分离和研究。所有淀粉颗粒均呈规则的多角形圆形，呈现典型的“马耳他十字”。这四种淀粉均呈现双峰粒径分布。蜡质黍米和粟米的重均分子量和支化度较高，直链淀粉的平均链长较低。这四种淀粉均呈现 A 型结晶度；然而，蜡质黍米和粟米的相对结晶度较高。两种蜡质小米的起始温度、峰值温度、结束温度和胶化焓较高。然而，两种非蜡质小米的回生粘度、峰值时间和糊化温度较高。蜡质和非蜡质小米淀粉的显著不同的理化性质导致了它们不同的功能性质。
