Physicochemical Properties of Millet Starch Varieties

Millet 품종별 전분의 이화학적 성질

  • Chung, Koo-Min (Department of Food Science and Biotechnology, Andong National University)
  • 정구민 (국립안동대학교 생명자원과학부 식품생명공학)
  • Received : 2009.08.19
  • Accepted : 2009.10.24
  • Published : 2010.02.28


The physicochemical properties such as blue value, iodine affinity, degree of polymerization (DP), $\alpha$-amylase digestibility, particle size, RVA pasting, and gel hardness of 4 different millet starches (foxtail, waxy foxtail, proso, and waxy proso) were investigated. The iodine affinity value of the four samples were 4.22, 0.49, 1.07, and 0.21%, and the DP values were 1830, 3880, 4660, and 4130, respectively. The levels of $\alpha$-amylase digestibility of the raw starches were 20.1, 30.7, 18.2 and 35.6%, respectively. The mean size of the proso millet starch was the smallest, $8.25\;{\mu}m$, and the size distribution of the particles was the narrowest among all the samples. Foxtail starch showed the largest peak viscosity and setback viscosity in RVA pasting.


Supported by : 안동대학교


  1. Kim YS, Kim JB, Lee SY, Pyun YR. Rheological properties of gelatinized dilute rice starch solution. Korean J. Food Sci. Technol. 16: 11-16 (1984)
  2. Schoch TJ. Iodimetric determination of amylose. Vol. IV, p. 157. In: Methods in Carbohydrate Chemistry. Whistler R, BeMiller J (eds). Academic Press, NY, USA (1964)
  3. Park JT, Johnson MJ. A submicrodetermination of glucose. J. Biol. Chem. 181: 149-151 (1949)
  4. Takeda Y, Hizukuri S. Structures of rice amylopectins with low and high affinities for iodine. Carbohyd. Res. 168: 79-88 (1987)
  5. Kim NS, Nam YJ. Rheological properties of gelatinized millet starch dispersion. Korean J. Food Sci. Technol. 21: 742-748 (1989)
  6. Zeng M, Morris C, Batey I, Wrigley C. Sources of variation for starch gelatinization, pasting, and gelation properties in wheat. Cereal Chem. 74: 63-71 (1997)
  7. Naren AP, Virupaksha K. $\alpha$- and $\beta$-Seratins: Methionine-rich proteins of Italian millet. Cereal Chem. 67: 32-34 (1990)
  8. AOAC. Official Methods of Analysis of AOAC, Method 985.29, 15th ed. Association of Official Analytical Chemits, Washington DC, USA (1990)
  9. Gilbert GA, Springer SP. Iodimetric determination of amylose. Vol. IV, p. 168. In: Methods in Carbohydrate Chemistry. Whistler R, BeMiller J (eds). Academic Press, NY, USA (1964)
  10. Dubois M, Gilles KA, Hamilton JK, Regers PA. Smith F. Colorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356 (1956)
  11. Sasaki T, Yasui T, Matsuki J. Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds. Cereal Chem. 77: 58-63 (2000)
  12. Kim NS, Seog HM, Nam YJ. Physicochemical properties of domestic millet starches. Korean J. Food Sci. Technol. 19: 245-249 (1987)
  13. Chung KM. Molecular structure and lipid in starches for mook. Korean J. Food Sci. Technol. 23: 633-641 (1991)
  14. Lorenz K. Tannins and phytate content in Proso millets. Cereal Chem. 60: 424-426 (1983)
  15. Schoch TJ. Swelling power and solubility of granular starches. Vol. IV, p. 106. In: Methods in Carbohydrate Chemistry, Whistler R, BeMiller J (eds). Academic Press, NY, USA (1964)
  16. Lindeboom N, Chang P, Falk K, Tyler R. Characteristics of starch from eight Quinoa lines. Cereal Chem. 82: 216-222 (2005)
  17. Sridhar R, Lakshminarayana G. Contents of total lipids and lipid classes and composition of fatty acids in small millets: Foxtail, Proso, and Finger. Cereal Chem. 71: 355-359 (1994)
  18. Merca FE, Juliano BD, Banos L. Physicochemical properties of starch of intermediate-amylose and waxy rices differing in grain quality. Starch 33: 253-260 (1981)
  19. Ha YD, Lee SP. Characteristics of proteins in Italian millet, sorghum, and common millet. Korean J. Postharv. Sci. Technol. 8: 187-192 (2001)
  20. Kwon SK. Preparation of enzyme-resistant starch from waxy sorghum. MS thesis. Andong National University, Andong, Korea (2001)
  21. Hagenimara A, Ding X. A comparative study on pasting and hydration properties of native rice starches and their mixtures. Cereal Chem. 82: 70-76 (2005)