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Structural, functional and mechanistic insights uncover the role of starch in foxtail millet cultivars with different congee-making quality

文献类型： 外文期刊

作者： Zhang, Xinyu 1 ; Shen, Qun 1 ; Yang, Yu 1 ; Zhang, Fan 1 ; Wang, Chao 1 ; Liu, Zhenyu 1 ; Zhao, Qingyu 1 ; Wang, Xianrui 4 ; Diao, Xianmin 5 ; Cheng, Ruhong 6 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Natl Engn Res Ctr Fruit & Vegetable Proc, Beijing 100083, Peoples R China

3.Natl Ctr Technol Innovat Deep Proc Highland Barley, Beijing, Peoples R China

4.Chifeng Acad Agr & Anim Sci, Res Inst Millet, Chifeng 024031, Peoples R China

5.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China

6.Hebei Acad Agr & Forestry Sci, Res Inst Millet, Shijiazhuang 050035, Peoples R China

关键词： Foxtail millet starch structure; Starch functional properties; Eating quality

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2023 年 242 卷

页码：

收录情况： SCI

摘要： Ten foxtail millet cultivars with different congee-making quality were investigated for relationships between starch structures, functional properties and congee-making qualities. Swelling power, pasting peak viscosity (PV) and setback (SB), gel hardness and resilience, and gelatinization onset (T-o), peak (T-p) and range (R) temperature were correlated with congee-making performance significantly. Good eating-quality cultivars with these parameters were in the range of 15.41-18.58 %, 3095-3279 cp, 1540-1745 cp, 430-491 g, 0.47-0.57, 64.43-65.28 degrees C, 69.97-70.32 degrees C and 23.38-24.52 degrees C, respectively. Correlation analysis showed that amylose, amylopectin B-2 chains and A(21) were essential parameters controlling the functional properties. Amylose molecules with linear molecular morphology would cause crystal defects and a wide range of molecular weight distribution. Additionally, they were more prone to re-association, which influenced the PV, SB, T-o, T-p and gel hardness. B-2 chains impacted the gelatinization temperature range (R), gel resilience and swelling behavior by affecting the alignment of double helices and the size of starch particles and pores. Starch with more binding sites of bound water (A(21)) tended to leach from the swelling granules easily and contributed to higher values of PV. The content of amylose, B-2 chains and A(21) of good eating-quality cultivars were 16.19-18.46 %, 11.60-11.69 % and 96.50-97.02 %, respectively.

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