Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy).

Qinghua Yang,Xiangwei Gong,Weili Zhang,Jing Li,Baili Feng

doi:10.3390/molecules24091743

Qinghua Yang, Xiangwei Gong + Show 3 more

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https://doi.org/10.3390/molecules24091743

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Abstract

Proso and foxtail millets are widely cultivated due to their excellent resistance to biotic and abiotic stresses and high nutritional value. Starch is the most important component of millet kernels. Starches with different amylose contents have different physicochemical properties. In this study, starches in proso (non-waxy and waxy) and foxtail millets (non-waxy and waxy) were isolated and investigated. All the starch granules had regular polygonal round shapes and exhibited typical “Maltese crosses”. These four starches all showed bimodal size distribution. The waxy proso and foxtail millets had higher weight-average molar mass and branching degree and lower average chain length of amylopectin. These four starches all presented A-type crystallinity; however, the relative crystallinity of waxy proso and foxtail millets was higher. The two waxy millets had higher onset temperature, peak temperature, conclusion temperature, and gelatinization enthalpy. However, the two non-waxy millets had higher setback viscosity, peak time, and pasting temperature. The significantly different physicochemical properties of waxy and non-waxy millet starches resulted in their different functional properties.

Highlights

Millets, a group of small-seeded grains, are one of the oldest cereals that appeared 10,000 years ago, earlier than wheat and rice
Starch is the main factor contributing to these differences, few studies have compared the starches in non-waxy and waxy millets
The high starch content in these four flours indicated that the proso and foxtail millets were good starch resources

Summary

Introduction

A group of small-seeded grains, are one of the oldest cereals that appeared 10,000 years ago, earlier than wheat and rice. The shelled proso and foxtail millets are called “Huangmi” and “Minor millet”, respectively. They are preferred by many consumers due to their high nutritional value [4]. Starch, which can be divided into amylose and amylopectin, is one of the most important components of millet grains [1]. According to the content of amylose, millet can be divided into non-waxy (high amylose content) and waxy (low amylose content). Some studies have indicated that non-waxy and waxy millets have significant differences in physicochemical characteristics and cooking edibility [4]. Starch is the main factor contributing to these differences, few studies have compared the starches in non-waxy and waxy millets

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Conclusion