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

文献类型： 外文期刊

第一作者： Li, Kehu

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

作者机构：

关键词： Proso millet; Genetic diversity; Starch physicochemical properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 324 卷

页码：

收录情况： SCI

摘要： 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.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序