Starch properties of native foxtail millet, Setaria italica Beauv.
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J. Crop Sci. Biotech. 2009 (March) 12 (1) : 59 ~ 62 DOI No. 10.1007/s12892-009-0073-0 RESEARCH ARTICLE
Starch Properties of Native Foxtail Millet, Setaria italica Beauv. Sang-Kuk Kim1†, Eun-Young Sohn2†, In-Jung Lee2* Division of Crop Sciences, Gyeongbuk Agricultural Technology Administration, Daegu 702-708, The Republic of Korea Division of Plant Biosciences, College of Agriculture and Life Science, Kyungpook National University, Daegu 702-701, The Republic of Korea
1 2
Received: March 20, 2009 / Accepted: March 23, 2009 Ⓒ Korean Society of Crop Science and Springer 2009
Abstract Properties of foxtail millet (Setaria italica Beauv.) starches have been studied. Amylose content ranged between 3.3 and 11.4%. Starch content was from 67.5 to 68.7%. The onset temperature (To) of all samples ranged from 66.4 to 69.6°C, peak temperature (Tp) ranged 71.0 to 74.2°C, and their gelatinization enthalpy varied from 0.44 to 8.22 J/g, respectively. A highest gelatinization temperature was obtained for Bongseongjaerae (69.6°C). The enthalpy of the gelatinization (Δ Hgel) was highest in Andongjaerae. The highest peak, highest breakdown, very high final viscosity, and very low setback were noted in Jucheonjaerae. The starch granule sizes ranged 10.1-25.0 in length and 4.7-12.5㎛ in diameter. X-ray diffraction angles indicated that all starch samples possess a typical A-type crystallinity. Key words: Foxtail millet, Setaria italica Beauv., Starch, DSC, RVA
Introduction Starch, the principal carbohydrate constituent of higher plants, is composed of two main components, amylose and amylopectin. Starches from different sources such as wheat, corn, potato, foxtail millet, and rice are utilized in food and pharmaceutical industries. Foxtail millet (Setaria italica Beauv.) had been widely cultivated in Korea as one of the main foods until the 1960s. The foxtail millet in our country is mainly cultivated in Gyeongsangbuk-do, raise nearly 70% of this crop. In the province, Andong is also one of the major production regions. Foxtail millet flours in Korea are used for additives to make rice cake, cloudy liquor, and three-year-old kernel are sometimes used for traditional medicine to cure diarrhea. Foxtail millet is currently used in various dishes mixed with rice, baked goods, weaning food, and brewing industry. Few studies on starches isolated from foxtail millet, however, were undertaken so far, even if these starches have very promising prospects in the food industry due to their functionality. In this study, we attempted to †
These authors equally contributed to this work
In-Jung Lee ( ) E-mail: [email protected] Tel: +82-53-950-5708
The Korean Society of Crop Science
isolate the starch from domestically cultivated waxy and glutinous foxtail millets. We compared the starches based in physicochemical properties to ascertain the differences on waxy and non-waxy starches purified from native foxtail millet.
Materials and Methods General procedures Four local varieties of Foxtail millet (Setaria italica Beauv.) were cultivated in the
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