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Genetic variation in starch physicochemical properties of Chinese foxtail millet (Setaria italica Beauv.)

文献类型： 外文期刊

作者： Li, Kehu 1 ; Zhang, Tongze 3 ; Sui, Zhongquan 1 ; Narayanamoorthy, Shwetha 1 ; Jin, Can 1 ; Li, Shunguo 2 ; Corke, Har 1 ;

作者机构： 1.Shanghai Jiao Tong Univ, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

2.Hebei Acad Agr & Forestry Sci, Inst Millet Crops, Shijiazhuang 050035, Hebei, Peoples R China

3.Univ Hong Kong, Shool Biol Sci, Pokfulam Rd, Hong Kong, Peoples R China

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

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）

ISSN： 0141-8130

年卷期： 2019 年 133 卷

页码：

收录情况： SCI

摘要： In this study, 34 Chinese foxtail millet germplasm accessions (cultivars and breeding lines) were characterized for starch physicochemical properties including apparent amylose content, and gel textural, RVA pasting, thermal and retrogradation properties. The relationships among 21 starch parameters were discussed based on correlation analysis and hierarchical cluster analysis. Generally, this set of germplasm presented a surprisingly low genetic diversity in starch properties. The apparent amylose content ranged from 18.3% to 25.3% with a CV value of 5.0%, and gelatinization temperature ranged from 72.1 to 73.8 C with a CV value of 0.5%. AAC was negatively correlated only with AHg (p < 0.01) while GT only had a strong relationship with T. and T, of thermal properties (p < 0.001). The 21 measured starch parameters could be separated into three groups based on cluster analysis. This work should provide useful information for breeding improved quality foxtail millet. (C) 2019 Published by Elsevier B.V.

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