Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions
| Autor: | Zhongquan Sui, Kao Wu, Harold Corke, Kehu Li, Zijun Li, Tongze Zhang, Shwetha Narayanamoorthy, Shunguo Li, Can Jin, Guoqing Liu |
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| Rok vydání: | 2020 |
| Předmět: |
Principal Component Analysis
Genetic diversity Panicum miliaceum Genotype Retrogradation (starch) Viscosity Starch Temperature Oryza General Medicine Biology Panicum biology.organism_classification Analytical Chemistry chemistry.chemical_compound chemistry Diversity analysis Amylose Cluster Analysis Food science Gels Food Science |
| Zdroj: | Food Chemistry. 324:126863 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.126863 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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