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Genetic variation in starch physicochemical properties of Chinese foxtail millet (Setaria italica Beauv.)
- Li, Kehu, Zhang, Tongze, Sui, Zhongquan, Narayanamoorthy, Shwetha, Jin, Can, Li, Shunguo, Corke, Harold
- International journal of biological macromolecules 2019 v.133 pp. 337-345
- Setaria italica, amylose, breeding, breeding lines, cluster analysis, cultivars, gelatinization temperature, gels, genetic variation, germplasm, pasting properties, physicochemical properties, retrogradation, thermal properties
- In this study, 34 Chinese foxtail millet germplasm accessions (cultivars and breeding lines) were characterized for starch physicochemical properties including apparent amylose content, and gel textural, RVA pasting, thermal and retrogradation properties. The relationships among 21 starch parameters were discussed based on correlation analysis and hierarchical cluster analysis. Generally, this set of germplasm presented a surprisingly low genetic diversity in starch properties. The apparent amylose content ranged from 18.3% to 25.3% with a CV value of 5.0%, and gelatinization temperature ranged from 72.1 to 73.8 °C with a CV value of 0.5%. AAC was negatively correlated only with ΔHg (p < 0.01) while GT only had a strong relationship with To and Tc of thermal properties (p < 0.001). The 21 measured starch parameters could be separated into three groups based on cluster analysis. This work should provide useful information for breeding improved quality foxtail millet.