Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions
文献类型： 外文期刊
作者： Li, Kehu 1 ; Zhang, Tongze 3 ; Narayanamoorthy, Shwetha 1 ; Jin, Can 1 ; Sui, Zhongquan 1 ; Li, Zijun 1 ; Li, Shunguo; 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
4.Hubei Univ Technol, Glyn O Philips Hydrocolloid Res Ctr HUT, Wuhan 430068, Peoples R China
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.
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