Insights into structure-function relationships of starch from foxtail millet cultivars grown in China

Yanyu Qi; Ning Wang; Jinglin Yu; Shuo Wang; Shujun Wang; Les Copeland

doi:10.1016/j.ijbiomac.2019.11.085

Insights into structure-function relationships of starch from foxtail millet cultivars grown in China

Int J Biol Macromol. 2020 Jul 15:155:1176-1183. doi: 10.1016/j.ijbiomac.2019.11.085. Epub 2019 Nov 11.

Authors

Yanyu Qi¹, Ning Wang¹, Jinglin Yu², Shuo Wang³, Shujun Wang⁴, Les Copeland⁵

Affiliations

¹ State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China.
² State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
³ Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
⁴ State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China. Electronic address: sjwang@tust.edu.cn.
⁵ Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia.

PMID: 31726174
DOI: 10.1016/j.ijbiomac.2019.11.085

Abstract

Structure-function relationships of starch isolated from eight cultivars of foxtail millets grown in China were investigated. The starch granules were polygonal with diameters between 5 μm and 10 μm. The amylose content ranged from 16.8% to 26.8%, and the relative crystallinity and the full width at half maximum (FWHM) of the Raman band at 480 cm^-1 varying between 33.2% and 36.4% and 15.72 to 15.91, respectively. There were only small differences in amylopectin chain length distribution of the eight foxtail millet starches. Significant differences were noted in swelling power, gelatinization, pasting, gel textural properties of starches, but not in vitro enzymic digestibility. Correlation analysis results showed that amylose content and chain length distribution of amylopectin were more important determinants of functional properties of starch than the structural order of the starch granules.

Keywords: Foxtail millet starch; Functional properties; In vitro digestibility; Molecular structure; Morphology.

MeSH terms

Amylopectin / chemistry
Amylose / analysis*
China
Molecular Structure
Setaria Plant / chemistry*
Starch / chemistry*
Structure-Activity Relationship

Substances

Starch
Amylose
Amylopectin