Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions

Kehu Li, Tongze Zhang, Shwetha Narayanamoorthy, Can Jin, Zhongquan Sui, Zijun Li, Shunguo Li, Kao Wu, Guoqing Liu*, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

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 ℃, 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.

Original languageEnglish
Article number126863
JournalFood Chemistry
Volume324
DOIs
StatePublished - 15 Sep 2020
Externally publishedYes

Keywords

  • Genetic diversity
  • Proso millet
  • Starch physicochemical properties

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