Physicochemical studies of starch from foxtail millet (Setaria italica Beauv.)

Fujita, Shuzo; Sugimoto, Yoshimi; Yamashita, Yasuyo; Fuwa, Hidetsugu

doi:10.1016/0308-8146(95)00107-7

Cited by 40 publications

(32 citation statements)

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“…Starch damage is also an important factor to consider when extracting starch, because of its many effects on the properties of the starch (Morrison et al 1994). Fujita et al (1996), after studying the particle size distribution of several varieties of foxtail millets, observed an average granule size of 6.8-11.8 μm, with each granule size population showing a normal distribution curve. Morrison et al (1994) reported that both the enthalpy and the temperature of gelatinization decreased with increased starch damage.…”

Section: Discussionmentioning

confidence: 99%

“…The major millets comprise pearl millet (Pennisetum glaucum), proso millet (Panicum miliaceum), foxtail millet (Setaria italica), and finger millet (Eleusine coracana) (Amadou et al 2011). It is of particular importance to the populations in these regions, where it forms a major part of their diets (Fujita et al 1996). Millets are believed to be among the first crops cultivated in Central and Eastern Asia, Russia, China, India, and some parts of Africa (Amadou et al 2011).…”

mentioning

confidence: 99%

“…Some of these positive health benefits of millets, which could be exploited in North America, can be linked in part to the characteristics of their starches (Singh et al 2010). Notable among these re-ports are Fujita et al (1996), Hoover et al (1996), and Malleshi et al (1986aMalleshi et al ( , 1986b. Additionally, research on millet starches over the years has focused mainly on their physicochemical properties and not on their molecular characteristics.…”

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confidence: 99%

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Physical and Molecular Characterization of Millet Starches

et al. 2014

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Cereal Chem. 91(3):286-292This study investigated the physical and molecular starch characteristics of four Canadian-grown millet species: pearl, foxtail, proso, and finger millet. The millet starch granules ranged from about 2.5 to 24 μm in size and were mainly polygonal with a few spherical ones. Their amylose contents ranged from 28.6 to 33.9%, with finger and pearl millets having much more of long amylose chains than short amylose chains compared with foxtail and proso millets. Starches also differed in the molecular structure of their branched amylose, with finger and pearl millets having longer glucan chains between branch points. The enthalpy of gelatinization of starch granules ranged from 11.8 to 13.2 J/g, and the enthalpy of melting of the retrograded starches ranged from 2.2 to 5.9 J/g. The onset temperature of gelatinization (T o ) of the starches ranged from 62.8 to 70.6°C. Addition of iodine vapor to the granular starches showed significant (P < 0.05) differences in the ratio of the absorbance to scattering coefficient (K/S) values, indicating differences in the rigidity of the glucan chains present in the granules. Starches with short amylose chains exhibited higher K/S values. Iodine vapor addition resulted in altered X-ray diffractogram peak intensities. The study suggested differences in the structure and granular architecture of the millet starches.

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Section: Discussionmentioning

confidence: 99%

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Physical and Molecular Characterization of Millet Starches

et al. 2014

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“…Ugent et al, 1984;Piperno and Holst, 1998;Piperno et al, 2000;Perry et al, 2006Perry et al, , 2007Barton, 2007;Zarrillo et al, 2008;Macader, 2009;Henry et al, 2011). The basic diagnostic morphological characteristics of the starches derived from both foxtail and broomcorn millet were documented in the first half of the 19th century by Payen (Reichert, 1913), and have since been studied by others including researchers in the food sciences (e.g., Fujita et al, 1996;Zarnkow et al, 2007). The detailed diagnostic characteristics of starch grains from foxtail and broomcorn millets and their wild relatives, and their application in archaeobotanical investigations, however, have not yet been reported.…”

Section: Introductionmentioning

confidence: 96%

From the modern to the archaeological: starch grains from millets and their wild relatives in China

Yang

Zhang

Perry

et al. 2012

Journal of Archaeological Science

101

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“…The size of the granules and other physicochemical properties of the starches have been shown to vary from one species to the other. The gelatinization temperatures ranged from 75.8 to 84.98C [103] and AM content of 16.0 to 27.1% has been reported for starches from various cultivars [104].…”

Section: Milletmentioning

confidence: 99%

Potentials of tropical starches as pharmaceutical excipients: A review

Odeku

2012

Starch Stärke

103

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Tropical roots and tubers, grains, cereals, and fruits are crops that have served as staple foods for millions of people throughout the hot and humid regions of the world for many centuries. Some of these crops grow in abundance with little or no artificial input. These tropical crops contain starch of as one their major component, which has made them good sources of starch that could be used as pharmaceutical excipients. In recent time, some of these starches have been investigated for use as fillers, glidants, binders, and disintegrants in pharmaceutical tablet formulations. The diversity of the starches from these plants has shown that some of the starches can be used in place of commercially available chemically modified starches. Their application as excipients can add value to some of these neglected and underutilized crops and also provide starch with special properties for specific applications. This review summarizes the present knowledge on the starches extracted from tropical plants that have been evaluated as pharmaceutical excipients and their potential usefulness, with a view to providing suggestions for needed research to adopt the utilization of these starches in the pharmaceutical industry.

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Physicochemical studies of starch from foxtail millet (Setaria italica Beauv.)

Cited by 40 publications

References 13 publications

Physical and Molecular Characterization of Millet Starches

Physical and Molecular Characterization of Millet Starches

From the modern to the archaeological: starch grains from millets and their wild relatives in China

Potentials of tropical starches as pharmaceutical excipients: A review

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