Comparison of the fine structure and physicochemical properties of proso millet (Panicum miliaceum L.) starch from different ecological regions

Field experiments were conducted to evaluate the morphology, granule size, fine structure, thermal properties, and pasting properties of starch from a waxy (139) and a non-waxy (297) varieties of proso millet grown in Yulin (YY) and Yangling (YL). Compared with the starches from the two varieties gr...

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Veröffentlicht in:	International journal of biological macromolecules 2023-09, Vol.249, p.126115-126115, Article 126115
Hauptverfasser:	Wang, Honglu, Wu, Enguo, Ma, Qian, Zhang, Hui, Feng, Yu, Yang, Pu, Gao, Jinfeng, Feng, Baili
Format:	Artikel
Sprache:	eng
Schlagworte:	amylopectin amylose food industry gelatinization temperature molecular weight Panicum miliaceum subsp. miliaceum Proso millet Starch Structure transmittance viscosity
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