Abstract:

In this experiment, glutinous and nonglutinous proso millet starch were prepared from glutinous and nonglutinous
proso millet flour by an alkaline method and their granule morphology, infrared spectral characteristics, transmittance,
solubility, water-holding capacity, retrogradation stability and digestibility were explored. The results showed that the
amylopectin content was 91.78% and amylose content was 8.21% in glutinous proso millet starch. The amylopectin content
was 65.28% and amylose content was 34.72% in nonglutinous proso millet starch. The contents of resistant starch in
nonglutinous proso millet flour and starch were higher than those in nonglutinous proso millet flour and starch, and all four
values were over 50%. Glutinous proso millet starch showed better transparency and weaker retrogradation stability than
did nonglutinous proso millet starch. Water-holding capacity and solubility of both glutinous and nonglutinous proso millet
starch showed an upward trend with increasing temperature.

Key words: glutinous proso millet, nonglutinous proso millet, starch, physicochemical properties, digestibility