TY - JOUR
T1 - Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions
AU - Li, Kehu
AU - Zhang, Tongze
AU - Narayanamoorthy, Shwetha
AU - Jin, Can
AU - Sui, Zhongquan
AU - Li, Zijun
AU - Li, Shunguo
AU - Wu, Kao
AU - Liu, Guoqing
AU - Corke, Harold
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/9/15
Y1 - 2020/9/15
N2 - 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.
AB - 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.
KW - Genetic diversity
KW - Proso millet
KW - Starch physicochemical properties
UR - http://www.scopus.com/inward/record.url?scp=85083712923&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2020.126863
DO - 10.1016/j.foodchem.2020.126863
M3 - 文章
C2 - 32353657
AN - SCOPUS:85083712923
SN - 0308-8146
VL - 324
JO - Food Chemistry
JF - Food Chemistry
M1 - 126863
ER -