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United States Department of Agriculture

Agricultural Research Service

Title: Modified Starches from Proso Millet Genetic Resources

Authors
item Baltensperger, David - UNI OF NE
item Graybosch, Robert
item Keyduck, R - UNI OF NE
item Nelson, L - UNI OF NE

Submitted to: Agronomy Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: August 30, 2002
Publication Date: November 1, 2002
Citation: Baltensperger, D.D., Graybosch, R.A., Keyduck, R., Nelson, L. 2002. Modified starches from proso millet genetic resources. Agronomy Abstracts.

Technical Abstract: Seeds of 120 plant introductions (PI) of proso millet (Panicum mileaceum L.) previously screened for maturity to allow seed production in western Nebraska were screened for the presence of waxy types using potassium iodide staining. Two homogeneous waxy lines from China, PI 436625 (Lung Shu 16) and PI 436626 (Lung Shu 18) were identified. Segregation ratios from specific crosses indicated the waxy trait was controlled by two recessive genes. Most wild-type (non-waxy) lines used in the matings possessed two non-linked dominant genes. However, one PI indicated the presence of only one dominant gene. Examination of proteins extracted from purified starch granules found that waxy proso still produced detectable GBSS, but the level of protein found was markedly reduced relative to that of wild-type lines. Starch pasting properties of waxy proso were compared to those of wild-type lines by use of the Rapid Viscoanalyser. Waxy proso had significantly shorter peak times, and lower final viscosity. Peak viscosity of waxy proso did not differ from wild-type. Starch pasting properties indicate waxy proso will produce a cooked product with unique textural properties.

Last Modified: 10/25/2014
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