Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
Shool of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region.
Food Chem. 2020 Sep 15;324:126863. doi: 10.1016/j.foodchem.2020.126863. Epub 2020 Apr 23.
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 ℃, 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.
本研究对 95 份黍米（Panicum miliaceum L.）品种进行了淀粉理化特性的分析，包括直链淀粉含量（AAC）、凝胶质构特性、快速黏度分析仪（RVA）糊化黏度特性、热特性和回生特性。基于基因型数据，分析了这些淀粉特性的遗传多样性和相互关系。发现了不同的淀粉品质，例如 AAC 含量范围为 0 至 32.3%，胶化温度（GT）从 71.5 至 79.0℃变化，不同 AAC 类型的黍米的 RVA 图谱显示出不同的模式。有趣的是，高 AAC 黍米的 GT 通常低于低 AAC 黍米的 GT，这与水稻淀粉的发现不同。许多淀粉特性呈显著相关，在 18 个测试特性中，大多数可分为 AAC 相关特性或 GT 相关特性。总之，本文提供的信息将有助于进一步开发黍米产品。
