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

Li, Kehu; Zhang, Tongze; Sui, Zhongquan; Narayanamoorthy, Shwetha; Jin, Can; Li, Shunguo; Corke, Harold

doi:10.1016/j.ijbiomac.2019.04.022

Cited by 25 publications

(19 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The strain was set at 50.0%. Textural parameters including hardness (HD), adhesiveness (ADH) and cohesiveness (COH) were recorded (Li et al ., 2019).…”

Section: Methodsmentioning

confidence: 99%

Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content

Liu

Chen

et al. 2020

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Textural and rheological properties of starch blends containing diverse rice and potato starches differing in amylose content were determined. Addition of rice starch decreased gel firmness for most starch blends but increased gel adhesiveness for starch blends containing waxy potato starch. Starch blend pastes exhibited solid‐like behaviour. Both thickening and thinning effects were observed in starch blends.

show abstract

“…The strain was set at 50.0%. Textural parameters including hardness (HD), adhesiveness (ADH) and cohesiveness (COH) were recorded (Li et al ., 2019).…”

Section: Methodsmentioning

confidence: 99%

Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content

Liu

Chen

et al. 2020

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…Variations of RVA parameters in the same category were also observed -- apart from AC, the amylopectin structure, lipids, and residual proteins were also crucial factors affecting pasting property [33]. This phenomenon was found in 34 Chinese foxtail millet cultivars and breeding lines, whose AC narrowly ranged from 21.4% to 25.3%, but which exhibited highly diverse physicochemical properties [34].…”

Section: Resultsmentioning

confidence: 99%

Genetic Variation of Physicochemical Properties and Digestibility of Foxtail Millet (Setaria italica) Landraces of Taiwan

Yin

Kuo

Chen³

et al. 2019

Molecules

View full text Add to dashboard Cite

Foxtail millet is considered a ‘smart food’ because of nutrient richness and resilience to environments. A diversity panel of 92 foxtail millet landraces preserved by Taiwan indigenous peoples containing amylose content (AC) in the range of 0.7% to 16.9% exhibited diverse physiochemical properties revealed by a rapid viscosity analyzer (RVA). AC was significantly correlated with 5 RVA parameters, and some RVA parameters were also highly correlated with one another. In comparison to rice, foxtail millet contained less starch (65.9–73.1%) and no significant difference in totals of resistant starch (RS), slowly digestible starch (SDS), hydrolysis index (HI), and expected glycemic index (eGI) according to in vitro digestibility assays of raw flour with similar AC. RS was significantly positively correlated with AC and four RVA parameters, cold paste viscosity (CPV), setback viscosity (SBV), peak time (PeT), and pasting temperature (PaT), implying that suitable food processing to alter physicochemical properties of foxtail millet might mitigate hyperglycemia. This investigation of pasting properties and digestibility of diverse foxtail millet germplasm revealed much variation and showed potential for multi-dimensional utilizations in daily staple food and food industries.

show abstract

“…Apparent amylose content (AAC) was measured using a previous method. [14] Briefly, 100 mg of starch was added into 1 mL of 95% ethanol followed by addition of 1 M NaOH (9 mL). The mixture was then boiled until a clear solution was obtained, and the clear solution was diluted to 100 mL after cooling.…”

Section: Apparent Amylose Contentmentioning

confidence: 99%

“…Large scale studies of starch physicochemical properties of other species such as foxtail millet and proso millet starch illustrate the wide range of characteristics. [13,14] Surveying as many germplasm accessions as possible to fully characterize properties of starch isolated from them has great significance for plant breeding. Individual common bean varieties having some favorable starch qualities could be incorporated into breeding programs.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, the relationships among different physicochemical properties have been explored in potato, rice, foxtail millet, and proso millet starches. [13][14][15] To date, these relationships have not yet been fully studied in common bean. Due to the limited varieties and geographic sources previously studied (North America and South America: less than six varieties), this study aims to explore the genetic diversity in morphology, starch granule size distribution and physicochemical properties, and the inter-relationships of these starch properties using an increased number of varieties from Europe and Asia (totally 16 varieties).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Genetic Diversity and Inter‐Relationships of Common Bean (Phaseolus vulgaris L.) Starch Traits

Narayanamoorthy

Zhang

et al. 2021

Starch Stärke

Self Cite

View full text Add to dashboard Cite

The starch morphology, granule size distribution, apparent amylose content (AAC), pasting properties, textural properties, gelatinization, and retrogradation of 16 common bean varieties are studied. According to the observed phenotypic data, the genetic diversity and inter-relationships of these starch traits are analyzed. Wide diversity in starch quality traits is observed. Both volume mean diameter and area diameter of starch granules range from 21.6 to 32.3 µm, AAC ranges from 30.6% to 45.7%, and gelatinization temperature (GT) varies from 64.7 °C to 76.8 °C. AAC is not significantly correlated to GT and other gelatinization parameters or to retrogradation parameters, but is significantly positively correlated to hardness, trough viscosity, final viscosity, and setback. Conclusion temperatures (T c ) and enthalpy of gelatinization (𝚫H g ) are significantly negatively correlated to retrogradation percentage. Thus, AAC mainly affects textural and pasting properties, and retrogradation mainly depends on gelatinization (𝚫H g and T c ) rather than AAC. This study provides guidance for the processing and application of these starches.

show abstract

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

Cited by 25 publications

References 26 publications

Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content

Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content

Genetic Variation of Physicochemical Properties and Digestibility of Foxtail Millet (Setaria italica) Landraces of Taiwan

Genetic Diversity and Inter‐Relationships of Common Bean (Phaseolus vulgaris L.) Starch Traits

Contact Info

Product

Resources

About