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Starch Properties of Different Millet Varieties from Different Regions of China

ZHOU Wen-chao, LI Qiang-shuang, CAO Long-kui   

  1. 1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
    2. National Coarse Cereals Engineering Research Center, Daqing 163319, China
  • Online:2014-03-15 Published:2014-04-04


Millet starches extracted with a mixed solution containing 0.2 g/100 mL NaOH and 1 g/100 mL SDS from tenmillet varieties in different regions of China were investigated for physico-chemical properties such as basic components,starch granule morphology, viscosity, clarity, solubility and swelling power. The results showed that the average content ofamylose in millet was 12.10%, particle size was 6.49 μm, and gelatinization temperature was in the range of 68.9–72.3 ℃.Meanwhile, significant differences in amylose content, solubility, peak viscosity, and breakdown and setback among milletvarieties from different regions were observed.

Key words: millet, starch, physico-chemical properties