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Qiao J, Zhang Z, Xing B, Liang Y, Jia M, Yun J, Niu J, Li H, Ren G, Qin P, Zhang L. Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch. Food Chem 2024; 457:140104. [PMID: 38941905 DOI: 10.1016/j.foodchem.2024.140104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2024] [Revised: 05/31/2024] [Accepted: 06/12/2024] [Indexed: 06/30/2024]
Abstract
Starch chain-length distributions play a key role in regulating the processing and digestion characteristics of proso millet starch. Waxy proso millet starch has higher endothermic enthalpy (13.06-16.73 J/g) owing to its higher relative crystallinity (27.83%-32.04%), while nonwaxy proso millet starch has lower peak viscosity (1.0630-1.1930 Pa∙s) and stronger viscoelasticity owing to its higher amylose content (21.72%-24.34%). Non-waxy proso millet starch exhibited two different digestion phases and its resistant starch content (18.37%-20.80%) was higher than waxy proso millet starch. Correlation analysis showed proso millet starch with longer amylopectin B1 chains and more amylopectin B2 chains exhibited excellent thermal ability and retrograde resistance, whereas proso millet starch with shorter and more amylose medium/long-chains not only reduced the digestion rate and increased the resistant starch content but also exhibited stronger viscoelasticity and excellent retrogradation properties. These results could provide more insights into efficient utilization of proso millet starch.
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Affiliation(s)
- Jiawei Qiao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Min Jia
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Junyan Yun
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiahui Niu
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Hai Li
- Institute of the High Latitude Crops, Shanxi Agricultural University, Datong 037008, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Peiyou Qin
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
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Liu H, Zhou H, Li J, Peng Y, Shen Z, Luo X, Liu J, Zhang R, Zhang Z, Gao X. Effects of nitrogen fertilizer application on the physicochemical properties of foxtail millet (Setaria italica L.) starch. Int J Biol Macromol 2024; 278:134522. [PMID: 39128735 DOI: 10.1016/j.ijbiomac.2024.134522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2024] [Revised: 07/16/2024] [Accepted: 08/04/2024] [Indexed: 08/13/2024]
Abstract
The use of nitrogen fertilizer is a crucial agronomic practice to increase crop output and quality. This study investigated the impact of five nitrogen application levels (0, 60, 135, 210, and 285 kg N/hm2) on the physicochemical properties of foxtail millet (FM) starch. Optimal nitrogen application (210 kg N/hm2) significantly increased L*, a*, and b* values, water and oil absorption capacity, water solubility, and swelling power of starch. The number of small starch granules increased as the nitrogen application rate increased, but the granule morphology and typical A-type pattern did not change among the treatments. Nitrogen application increased the relative crystallinity and ordered structure, resulting in a higher gelatinization enthalpy. Compared to the control group (7.02 J/g), the enthalpy increased by 21.94 %, 66.38 %, 73.50 %, and 103.28 % under the nitrogen application rates, respectively. Moreover, nitrogen application greatly increased the percentage of A and B3 chains while it lowered the apparent amylose content, peak viscosity, and final viscosity. The effects of 210 and 285 kg N/hm2 treatments on the water solubility and swelling power, water and oil absorption, and light transmission of starch were greater compared to the 60 and 135 kg N/hm2 treatments. These results indicate that nitrogen fertilization significantly affects the physicochemical properties of FM starch.
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Affiliation(s)
- Hongyu Liu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Haolu Zhou
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jie Li
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Yanli Peng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Zhaoyang Shen
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Xinyu Luo
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jindong Liu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Ruipu Zhang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Zhiyan Zhang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Xiaoli Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China.
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Chang L, Dang Y, Yang M, Liu Y, Ma J, Liang J, Li R, Zhang R, Du SK. Effects of Lactobacillus plantarum fermentation on the structure, physicochemical properties, and digestibility of foxtail millet starches. Int J Biol Macromol 2024; 270:132496. [PMID: 38763247 DOI: 10.1016/j.ijbiomac.2024.132496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 05/21/2024]
Abstract
This study investigated the effects of Lactobacillus plantarum fermentation on the structural, physicochemical, and digestive properties of foxtail millet starches. The fermented starch granules formed a structure with honeycomb-like dents, uneven pores, and reduced particle size. As the fermentation time extended, the amylose content of waxy (0.88 %) and non-waxy (33.71 %) foxtail millet starches decreased to the minimum value at 24 h (0.59 % and 29.19 %, respectively), and then increased to 0.85 % and 31.87 % at 72 h, respectively. Both native and fermented foxtail millet starches exhibited an A-type crystal structure. Compared with native samples, the fermented samples performed enhanced proportion of short-branched chain, crystallinity, and short-range ordered degree. After fermentation for 24 h, the solubility, adsorption capacity, and pasting viscosity of foxtail millet starches improved, whereas the swelling power, pasting temperature, breakdown, setback, and degree of retrogradation reduced. Additionally, fermentation increased the transition temperatures, enthalpy, and digestibility. Overall, Lactobacillus plantarum fermentation is considered a competent choice to regulate the characteristics of foxtail millet starch.
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Affiliation(s)
- Lei Chang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Yueyi Dang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Min Yang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Yangjin Liu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Jing Ma
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Jibao Liang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, PR China
| | - Rui Li
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, PR China
| | - Rui Zhang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, PR China
| | - Shuang-Kui Du
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, Shaanxi 712100, PR China.
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4
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Qiao J, Jia M, Niu J, Zhang Z, Xing B, Liang Y, Li H, Zhang Y, Ren G, Qin P, Zhang L. Amylopectin chain length distributions and amylose content are determinants of viscoelasticity and digestibility differences in mung bean starch and proso millet starch. Int J Biol Macromol 2024; 267:131488. [PMID: 38615862 DOI: 10.1016/j.ijbiomac.2024.131488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 02/23/2024] [Accepted: 04/07/2024] [Indexed: 04/16/2024]
Abstract
This study aimed to reveal the underlying mechanisms of the differences in viscoelasticity and digestibility between mung bean starch (MBS) and proso millet starch (PMS) from the viewpoint of starch fine molecular structure. The contents of amylopectin B2 chains (14.94-15.09 %), amylopectin B3 chains (14.48-15.07 %) and amylose long chains (183.55-198.84) in MBS were significantly higher than PMS (10.45-10.76 %, 12.48-14.07 % and 70.59-88.03, respectively). MBS with higher amylose content (AC, 28.45-31.80 %) not only exhibited a lower weight-average molar mass (91,750.65-128,120.44 kDa) and R1047/1022 (1.1520-1.1904), but also was significantly lower than PMS in relative crystallinity (15.22-23.18 %, p < 0.05). MBS displayed a higher storage modulus (G') and loss modulus (G'') than PMS. Although only MBS-1 showed two distinct and discontinuous phases, MBS exhibited a higher resistant starch (RS) content than PMS (31.63-39.23 %), with MBS-3 having the highest RS content (56.15 %). Correlation analysis suggested that the amylopectin chain length distributions and AC played an important role in affecting the crystal structure, viscoelastic properties and in vitro starch digestibility of MBS and PMS. These results will provide a theoretical and scientific basis for the development of starch science and industrial production of low glycemic index starchy food.
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Affiliation(s)
- Jiawei Qiao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Min Jia
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiahui Niu
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Hai Li
- Institute of the High Latitude Crops, Shanxi Agricultural University, Datong 037008, China
| | - Yaowen Zhang
- Institute of Crop Sciences, Shanxi Agricultural University, Taiyuan 030012, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
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Xing B, Yang X, Zou L, Liu J, Liang Y, Li M, Zhang Z, Wang N, Ren G, Zhang L, Qin P. Starch chain-length distributions determine cooked foxtail millet texture and starch physicochemical properties. Carbohydr Polym 2023; 320:121240. [PMID: 37659823 DOI: 10.1016/j.carbpol.2023.121240] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 09/04/2023]
Abstract
Starch chain-length distributions play an important role in controlling cereal product texture and starch physicochemical properties. Cooked foxtail millet texture and starch physicochemical properties were investigated and correlated with starch chain-length distributions in eight foxtail millet varieties. The average chain lengths of amylopectin and amylose were in the range of DP 24-25 and DP 878-1128, respectively. The percentage of short amylopectin chains (Ap1) was negatively correlated with hardness but positively correlated with adhesiveness and cohesion. Conversely, the amount of amylose intermediate chains was positively correlated with hardness but negatively correlated with adhesiveness and cohesion. Additionally, the amount of amylose long chains was negatively correlated with adhesiveness and chewiness. The relative crystallinity (RC) of starch decreased with reductions in the length of amylopectin short chains in foxtail millet. Pasting properties were mainly influenced by the relative length of amylopectin side chains and the percentage of long amylopectin branches (Ap2). Longer amylopectin long chains resulted in lower gelatinization temperature and enthalpy (ΔH). The amount of starch branched chains had important effects on the gelatinization temperature range (ΔT). These results can provide guidance for breeders and food scientists in the selection of foxtail millet with improved quality properties.
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Affiliation(s)
- Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiushi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengzhuo Li
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Nuo Wang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China.
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Wang H, Wu E, Ma Q, Zhang H, Feng Y, Yang P, Gao J, Feng B. Comparison of the fine structure and physicochemical properties of proso millet (Panicum miliaceum L.) starch from different ecological regions. Int J Biol Macromol 2023; 249:126115. [PMID: 37541463 DOI: 10.1016/j.ijbiomac.2023.126115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 06/26/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Field experiments were conducted to evaluate the morphology, granule size, fine structure, thermal properties, and pasting properties of starch from a waxy (139) and a non-waxy (297) varieties of proso millet grown in Yulin (YY) and Yangling (YL). Compared with the starches from the two varieties grown in YY, the starches from the two varieties grown in YL exhibited higher relative crystallinities, 1045/1022 cm-1 ratio, and amounts of amylopectin long branch chains (APL) but lower 1022/995 cm -1 ratio, amounts of amylopectin short branch chains (APs), and APs/APL ratios. Starches from YL also synthesized long branch-chain amylopectin to enhance intermolecular interactions and form a stable granular structure, which resulted in increased starch gelatinization temperature, enhanced shear resistance, and reduced setback viscosity. Starch from the waxy (139) variety has good application prospects in the food industry because of its high gelatinization temperature and light transmittance and low setback value, which can be ascribed to its extremely low amylose content, polydispersity index, high molecular weight, and dispersed molecular density. It may serve as a reference for applying proso millet starches in the food industry and developing breeding programs to improve starch quality.
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Affiliation(s)
- Honglu Wang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Enguo Wu
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Qian Ma
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Hui Zhang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Yu Feng
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Pu Yang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Jinfeng Gao
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China
| | - Baili Feng
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling, 712100, Shaanxi Province, China.
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Zhang M, Mukhamed B, Yang Q, Luo Y, Tian L, Yuan Y, Huang Y, Feng B. Biochar and Nitrogen Fertilizer Change the Quality of Waxy and Non-Waxy Broomcorn Millet ( Panicum miliaceum L.) Starch. Foods 2023; 12:3009. [PMID: 37628008 PMCID: PMC10453922 DOI: 10.3390/foods12163009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
The overuse of nitrogen fertilizers has led to environmental pollution, which has prompted the widespread adoption of biochar as a soil conditioner in agricultural production. To date, there has been a lack of research on the effects of biochar and its combination with nitrogen fertilizer on the quality of broomcorn millet (Panicum miliaceum L.) starch. Thus, this study examined the physicochemical characteristics of starch in two types of broomcorn millet (waxy and non-waxy) under four different conditions, including a control group (N0), nitrogen fertilizer treatment alone (N150), biochar treatment alone (N0+B), and a combination of biochar and nitrogen fertilizer treatments (N150+B). The results showed that, in comparison to the control, all the treatments, particularly N150+B, decreased the content of amylose and gelatinization temperature and enhanced the starch transparency gel consistency and swelling power. In addition, biochar can improve the water solubility of starch and the gelatinization enthalpy. Importantly, the combination of biochar and nitrogen fertilizer increased the proportion of A-granules, final viscosity, starch content, and the average degree of amylopectin in polymerization. Thus, this research indicates that the combinations of biochar and nitrogen fertilizer result in the most significant improvement in the quality of starch produced from broomcorn millet.
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Affiliation(s)
| | | | | | | | | | | | | | - Baili Feng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Xianyang 712100, China (Y.Y.)
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Kumar SR, Tangsrianugul N, Suphantharika M. A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch. Foods 2023; 12:2413. [PMID: 37372623 DOI: 10.3390/foods12122413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/12/2023] [Accepted: 06/17/2023] [Indexed: 06/29/2023] Open
Abstract
Proso millet starch (PMS) as an unconventional and underutilized millet starch is becoming increasingly popular worldwide due to its health-promoting properties. This review summarizes research progress in the isolation, characterization, modification, and applications of PMS. PMS can be isolated from proso millet grains by acidic, alkaline, or enzymatic extraction. PMS exhibits typical A-type polymorphic diffraction patterns and shows polygonal and spherical granular structures with a granule size of 0.3-17 µm. PMS is modified by chemical, physical, and biological methods. The native and modified PMS are analyzed for swelling power, solubility, pasting properties, thermal properties, retrogradation, freeze-thaw stability, and in vitro digestibility. The improved physicochemical, structural, and functional properties and digestibility of modified PMS are discussed in terms of their suitability for specific applications. The potential applications of native and modified PMS in food and nonfood products are presented. Future prospects for research and commercial use of PMS in the food industry are also highlighted.
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Affiliation(s)
- Simmi Ranjan Kumar
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nuttinee Tangsrianugul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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Wang J, Wu Y, Han M, Lei X, Leng J, Yang Q, Yang P, Gao J. Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2413-2424. [PMID: 36637094 DOI: 10.1002/jsfa.12446] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 11/09/2022] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Starch is a major nutrient in the human diet and has been widely used as an ingredient in many food and non-food applications. However, the research on the quality characteristics of Tartary buckwheat is lagging behind, and there is a lack of high-quality special varieties, which makes it difficult to become a popular food. The physicochemical properties of Tartary buckwheat starch may be affected by different environments and varieties, and the stability of planted varieties in different regions is also an important issue in current research. RESULTS The average amylose content and pasting properties of Dingxi Tartary buckwheat were lower, while the solubility, transparency, relative crystallinity and gelatinization enthalpy were higher compared with the other two regions, and there were significant differences between different varieties. All samples showed typical A-type structure, and the starch short-range order structure changed slightly. Amylose content, solubility, transparency, granule size distribution, pasting properties and thermal properties were significantly affected by environment and variety. CONCLUSION When choosing high-quality special varieties and products for processing, it contributes to select different buckwheat varieties and planting areas based on various objectives by understanding the effects of environment and varieties on the physicochemical properties of Tartary buckwheat starch. In this study, the four varieties planted in Dingxi and the two varieties in Zhaojue were easy to digest, and the differences of pasting properties and thermal properties are helpful to improve the application of Tartary buckwheat starch in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jiale Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Yixin Wu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Mengru Han
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xinhui Lei
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Jiajun Leng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Qinghua Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Pu Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
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Physicochemical, Structural Structural and Functional Properties of Non-Waxy and Waxy Proso Millet Protein. Foods 2023; 12:foods12051116. [PMID: 36900633 PMCID: PMC10000721 DOI: 10.3390/foods12051116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/17/2023] [Accepted: 02/22/2023] [Indexed: 03/09/2023] Open
Abstract
The physicochemical, structural and functional properties of proso millet protein from waxy and non-waxy proso millet were investigated. The secondary structures of proso millet proteins consisted mainly of a β-sheet and ɑ-helix. The two diffraction peaks of proso millet protein appeared at around 9° and 20°. The solubility of non-waxy proso millet protein was higher than that of waxy proso millet protein at different pH values. Non-waxy proso millet protein had a relatively better emulsion stability index (ESI), whereas waxy proso millet protein had a better emulsification activity index (EAI). Non-waxy proso millet protein showed a higher maximum denaturation temperature (Td) and enthalpy change (ΔH) than its waxy counterpart, indicating a more ordered conformation. Waxy proso millet exhibited higher surface hydrophobicity and oil absorption capacity (OAC) than non-waxy proso millet, suggesting that the former may have potential applications as a functional ingredient in the food industry. There was no significant difference in the intrinsic fluorescence spectra of different waxy and non-waxy proso millet proteins at pH 7.0.
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Htet MNS, Feng B, Wang H, Tian L, Yadav V. Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem. Front Nutr 2022; 9:1048789. [PMID: 36798756 PMCID: PMC9926944 DOI: 10.3389/fnut.2022.1048789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Accepted: 10/27/2022] [Indexed: 11/11/2022] Open
Abstract
The cultivation of unique sorghum (resistant to abiotic stresses and re-recognized as healthy food) has attracted interest as an environmentally friendly minor cereal and may be a solution to food and nutritional security. However, information about how the use of selected sorghum grains affects nutritive values and its functional properties from sorghum flours is still lacking. To address this question, we selected six sorghum varieties (i.e., JinZa 34, LiaoZa 19, JinNuo 3, JiZa 127, JiNiang 2, and JiaXian) for the comprehensive analysis of the relationship among nutritional compositions, energy value contributions, and functional properties of sorghum grains. Results showed that Carr's index (CI) and angle of repose (AR) of all sorghum flours indicated good flow and compressibility properties in terms of micrometric parameters. All sorghums were considered free of tannin. Based on the scatterplot analysis, the proportions of energy contributions due to protein, fat, and carbohydrate (CHO), were highly positively correlated with protein, fat, and CHO, respectively. The significantly different flours of six sorghum varieties resulted in different functional properties. The amylose content showed a highly negative association with light transmittance and water and oil absorption capacities. In addition, amylose had a highly positive relationship with water solubility (WS) and swelling power (SP). JinNuo 3 had the highest nutritional compositions [proximate, mineral, anti-nutritional values, and amino acid (AA) profiles] and functional properties indicating that it could be used as a brewing liquor. Our findings will provide a new opportunity to cultivate sorghum as an environment friendly minor cereal crop in dryland agro-ecosystems of arid and semi-arid regions of northern China for nutritional security, agriculture processing, and non-food industry in the future.
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Affiliation(s)
- Maw Ni Soe Htet
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
- State Key Laboratory of Crop Cultivation and Farming System in Northwestern Loess Plateau, College of Agronomy, Northwest A&F University, Xianyang, China
- Rice Bio Park Research Section, Post-Harvest Technology and Food Science Research Division, Department of Agricultural Research, Naypyidaw, Myanmar
| | - Baili Feng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Honglu Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Lixin Tian
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Xianyang, China
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Chang L, Zhao N, Jiang F, Ji X, Feng B, Liang J, Yu X, Du SK. Structure, physicochemical, functional and in vitro digestibility properties of non-waxy and waxy proso millet starches. Int J Biol Macromol 2022; 224:594-603. [DOI: 10.1016/j.ijbiomac.2022.10.149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 10/13/2022] [Accepted: 10/16/2022] [Indexed: 11/05/2022]
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Integrated Starches and Physicochemical Characterization of Sorghum Cultivars for an Efficient and Sustainable Intercropping Model. PLANTS 2022; 11:plants11121574. [PMID: 35736725 PMCID: PMC9229435 DOI: 10.3390/plants11121574] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/09/2022] [Accepted: 06/09/2022] [Indexed: 11/16/2022]
Abstract
Sorghum has good adaptation to drought tolerance and can be successfully cultivated on marginal lands with low input cost. Starch is used in many foods and nonfood industrial applications and as a renewable energy resource. Sorghum starches with different amylose contents affect the different physicochemical properties. In this study, we isolated starches from six sorghum varieties (i.e., Jinza 34, Liaoza 19, Jinnuo 3, Jiza 127, Jiniang 2, and Jiaxian) and investigated them in terms of their chemical compositions and physicochemical properties. All the starch granules had regular polygonal round shapes and showed the characteristic “Maltese cross”. These six sorghum starches showed an A-type diffraction pattern. The highest amylose content of starch in Jinza 127 was 26.90%. Jiaxian had a higher water solubility at 30, 70, and 90 °C. From the flow cytometry analysis based on six sorghum starch granules, Liaoza 19 had a larger and more complex granules (particle percentage (P1) = 66.5%). The Jinza 34 starch had higher peak (4994.00 mPa∙s) and breakdown viscosity (4013.50 mPa∙s) and lower trough viscosity (973.50 mPa∙s). Jinnuo 3 had higher onset temperature, peak temperature, conclusion temperature, gelatinization enthalpy, and gelatinization range. The principal component analysis and hierarchical cluster analysis based on classification of different sorghum starches showed that Jiniang 2 and Jinnuo 3 had similar physicochemical properties and most divergent starches, respectively. Our result provides useful information not only on the use of sorghum starches in food and non-food industries but for the great potential of sorghum-based intercropping systems in maintaining agricultural sustainability.
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Bian X, Chen JR, Yang Y, Yu DH, Ma ZQ, Ren LK, Wu N, Chen FL, Liu XF, Wang B, Zhang N. Effects of fermentation on the structure and physical properties of glutinous proso millet starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107144] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kavi Kishor PB, Anil Kumar S, Naravula J, Hima Kumari P, Kummari D, Guddimalli R, Edupuganti S, Karumanchi AR, Venkatachalam P, Suravajhala P, Polavarapu R. Improvement of small seed for big nutritional feed. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2021; 27:2433-2446. [PMID: 34566283 PMCID: PMC8455807 DOI: 10.1007/s12298-021-01071-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 08/04/2021] [Accepted: 09/11/2021] [Indexed: 05/14/2023]
Abstract
Exploding global population, rapid urbanization, salinization of soils, decreasing arable land availability, groundwater resources, and dynamic climatic conditions pose impending damage to our food security by reducing the grain quality and quantity. This issue is further compounded in arid and semi-arid regions due to the shortage of irrigation water and erratic rainfalls. Millets are gluten (a family of proteins)-free and cultivated all over the globe for human consumption, fuel, feed, and fodder. They provide nutritional security for the under- and malnourished. With the deployment of strategies like foliar spray, traditional/marker-assisted breeding, identification of candidate genes for the translocation of important minerals, and genome-editing technologies, it is now tenable to biofortify important millets. Since the bioavailability of iron and zinc has been proven in human trials, the challenge is to make such grains accessible. This review encompasses nutritional benefits, progress made, challenges being encountered, and prospects of enriching millet crops with essential minerals.
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Affiliation(s)
- P. B. Kavi Kishor
- Department of Biotechnology, Vignan’s Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh 522 213 India
| | - S. Anil Kumar
- Department of Biotechnology, Vignan’s Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh 522 213 India
- Bioclues.Org, Hyderabad, India
| | - Jalaja Naravula
- Department of Biotechnology, Vignan’s Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh 522 213 India
| | | | - Divya Kummari
- Department of Genetics, Osmania University, Hyderabad, Telangana, 500 007 India
| | | | - Sujatha Edupuganti
- Department of Botany, Osmania University, Hyderabad, Telangana, 500 007 India
| | - Appa Rao Karumanchi
- Department of Biotechnology, Acharya Nagarjuna University, Guntur, Andhra Pradesh, 522 508 India
| | | | - Prashanth Suravajhala
- Bioclues.Org, Hyderabad, India
- Amrita School of Biotechnology, Amrita University, Amritapuri, 690 525, Clappana, Kerala, India
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New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches. Molecules 2021; 26:molecules26144283. [PMID: 34299557 PMCID: PMC8307514 DOI: 10.3390/molecules26144283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 02/04/2023] Open
Abstract
Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not completely understood. The crystalline structure and physicochemical properties of waxy and non-waxy proso millets' starch samples were analyzed after heat-moisture treatment (HMT). The analysis revealed significant differences between the RS of waxy and non-waxy proso millets. The crystal type of proso millets' starch changed from type A to type B + V. The relative crystallinity of the RS of waxy proso millet was better than that of non-waxy proso millet. The gelatinization temperature and thermal stability of RS significantly increased, and the pasting temperature (PTM) of the RS of waxy proso millet was the highest. The water solubility and swelling power of the RS in proso millet decreased, and the viscoelasticity improved. The correlation between the short-range ordered structure of RS and ΔH, and gelatinization properties has a stronger correlation. This study provides practical information for improving the nutritional benefits of waxy and non-waxy proso millet in food applications.
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Sharma R, Sharma S, Dar B, Singh B. Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15044] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rajan Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology 1‐University Avenue Awantipora Srinagar Kashmir192122India
| | - Baljit Singh
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
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Mahajan P, Bera MB, Panesar PS, Chauhan A. Millet starch: A review. Int J Biol Macromol 2021; 180:61-79. [PMID: 33727186 DOI: 10.1016/j.ijbiomac.2021.03.063] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/10/2023]
Abstract
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Manab B Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Anil Chauhan
- Department of Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
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Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102586] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Marti A, Tyl C. Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop. Compr Rev Food Sci Food Saf 2020; 20:819-839. [PMID: 33443801 DOI: 10.1111/1541-4337.12681] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/07/2020] [Accepted: 11/06/2020] [Indexed: 12/19/2022]
Abstract
Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten-free "ancient" grain and millet-based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).
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Affiliation(s)
- Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Catrin Tyl
- Department of Food Science and Technology, University of Georgia, Athens, Georgia
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Isolation and characterization of starch from light yellow, orange, and purple sweet potatoes. Int J Biol Macromol 2020; 160:660-668. [DOI: 10.1016/j.ijbiomac.2020.05.259] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 11/19/2022]
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Yang Q, Liu L, Zhang W, Li J, Gao X, Feng B. Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process. Foods 2019; 8:foods8110583. [PMID: 31744184 PMCID: PMC6915442 DOI: 10.3390/foods8110583] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/13/2019] [Accepted: 11/14/2019] [Indexed: 11/28/2022] Open
Abstract
Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study, we investigated the changes in morphological and physicochemical properties of cooked waxy and non-waxy proso millets. During the cooking process, starch granules in the grains were gradually gelatinized starting from the outer region to the inner region and were gelatinized earlier in waxy proso millet than in non-waxy proso millet. Many filamentous network structures were observed in the cross sections of cooked waxy proso millet. As the cooking time increased, the long- and short-range, ordered structures of proso millets were gradually disrupted, and the ordered structures were fully disrupted by 20 min of cooking. In both waxy and non-waxy proso millets, thermal and pasting properties significantly changed with an increase in the cooking time. This study provides useful information for the processing of proso millet in the food industry.
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Affiliation(s)
| | | | | | | | | | - Baili Feng
- Correspondence: ; Tel.: +86-029-8708-2889
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