Analysis of Genetic Diversity in Common Millet ( 
            <i>Panicum miliaceum</i> ) Using Fluorescent SSR in China

Wang, Ruiyun; Ji, Xu; Lü, Ping; Liu, Minxuan; Xu, Yue; Wang, Lun; Wang, Haigang; Zhang, Qiao

doi:10.3724/sp.j.1006.2017.00530

Cited by 4 publications

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“…Modification alters the starch physicochemical properties and can improve the functionality of native starch (Bemiller & Huber, ). Previously reported studies of proso millet starch have focused on crop breeding and genotype (Wang et al, ), or comparing the physicochemical properties of different varieties (Wang et al, ). Less work has been done on the effects of HMT, AT, and MT on the physicochemical properties of proso millet starch.…”

Section: Introductionmentioning

confidence: 99%

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Zheng

Xiao

Yang

et al. 2020

Food Science & Nutrition

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Proso millet starch was modified by heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water‐holding capacity, to 172.66% and 191.63%, respectively. X‐ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.

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Section: Introductionmentioning

confidence: 99%

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Zheng

Xiao

Yang

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

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Waxy allelic diversity in common millet (Panicum miliaceum L.) in China

Wang

Xiao-huan

et al. 2018

The Crop Journal

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Effect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro digestion of proso millet starch

Zheng

Xiao

Yang

et al. 2019

Int J of Food Sci Tech

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SummaryMixtures of proso millet starch with zein (15%, w/v), soy protein isolate (SPI, 15%, w/v) and whey protein isolate (WPI, 10%, w/v) as starch–protein composites were prepared through heat–moisture treatment, and the effects of protein addition on the physicochemical, structural and digestibility properties of starch were investigated. Rapid Visco Analysis showed that the addition of zein, SPI and WPI gave significantly decreased setback values to 240.7cp, 192.0cp and 83.0cp, respectively, and setback values decreased reflected the excellent cold paste properties. Thermal analysis showed that each protein reduced the enthalpy, but especially WPI (reduced by 94.7%), suggesting that the double helices of the starch granules were decreased. X‐ray diffraction showed that starch crystallinity was decreased after protein addition. The digestibility studies revealed that the addition of zein, SPI and WPI decreased the content of rapidly digestible starch and increased the resistant starch content to 8.4%, 14.6% and 17.5%, respectively. The whey protein displayed a more obvious impact on the digestibility of proso millet starch. These results will help guide the production and processing of starchy foods with desirable properties.

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Analysis of Genetic Diversity in Common Millet ( Panicum miliaceum ) Using Fluorescent SSR in China

Cited by 4 publications

References 0 publications

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Waxy allelic diversity in common millet (Panicum miliaceum L.) in China

Effect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro digestion of proso millet starch

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