Starch physicochemical properties of waxy proso millet (Panicum Miliaceum L.)

Starches of four varieties of waxy proso millet were examined in terms of granule morphology, amylose, transparency, retrogradation, pasting, and thermal properties. The starches had great numbers of large polygonal granules with smooth edges, small numbers of small spherical granules, and an average granule size of 6.12 mu m. Compared with the starches of non-waxy proso millet and maize, the starches of the waxy proso millet varieties had lower amylose contents (0.21%) and higher phosphorus contents (1.85mg/100g); higher transparency (29.84%) and lower volume percentages of retrogradation (5.01%); higher peak viscosities (3304cP), trough viscosities (2422cP) and breakdowns (882cP), and lower setbacks (267cP); and lower onset temperatures (To) (69.7 degrees C), peak temperatures (Tp) (75.3 degrees C), final temperatures (Tc) (80.8 degrees C) and enthalpies (H) (10.55J/g) in their starch gelatinization.