A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch
Abstract
:1. Introduction
2. Isolation, Yield, and Composition of Proso Millet Starch
3. Morphology and Crystallinity of Proso Millet Starch
4. Physiological and Functional Properties
4.1. Swelling Power and Solubility
4.2. Pasting Properties
4.3. Thermal Properties
4.4. Retrogradation
4.5. Freeze–Thaw Stability
4.6. Digestibility
5. Starch Modifications
5.1. Acid Treatment
5.2. Hydrothermal Treatment
5.3. Dry Heat Treatment (DHT)
5.4. Ultra-High-Pressure (UHP) Treatment
5.5. Fermentation
5.6. Dual Modifications
6. Potential Applications and Future Perspectives
7. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Source | Starch Yield (%) | Protein (%) | Amylose (%) | Lipid (%) | Reference |
---|---|---|---|---|---|
Proso millet | 93.7 | - | 33.9 | - | [25] |
92.19–94.60 | 0.27–0.67 | 14.92–17.37 | 0.13–0.25 | [26] | |
- | 0.69–4.31 | 27.2–29.1 | 0.59–0.6 | [23] | |
61.8–68.2 | 1.1–2.1 | 29.2–32.6 | - | [27] | |
87.27–94.60 | 1.07–1.30 | 2.80–32.80 | 0.01 | [14] | |
- | 0.48 | 1.61 | 0.01 | [22] | |
54.1 | 1.21 | 28.51 | 0.27 | [28] | |
- | 0.45 | 0.38 | - | [29] |
Starch Source | Type | Size (µm) | Shape | Reference |
---|---|---|---|---|
Proso millet | NS | 3–10 | Oval, polygonal, irregular, and spherical | [33] |
UHP | - | Structural disruption, gel-like structure formed | [33] | |
NS | 2.5–17 | Few spherical and mostly polygonal | [25] | |
NS | 0.3–12 | Few small spherical granules and mainly uniform large or small polygonal | [26] | |
NS | 3–10 | Few small spheres and large polygonal shape | [29] | |
NS | 4.3–8.9 | Mostly polygonal with some elliptical granules having rounded edges and surface pores | [34] | |
NS | 5–12 | Round and smooth | [22] | |
DHT | - | Smooth and plump surface with large lumps | [22] | |
NS | 1.8–13.5 | Bimodal distribution, small spherical and large polygonal | [27] | |
NS | 1.3–8 | Bimodal distribution, large polygonal, small and large spherical | [35] | |
NS | 4.49–4.70 | Regular, polygonal, and round shape, along with the characteristic Maltese cross structure | [14] | |
NS | 1.54–11.7 | Mainly polygonal and round shape, larger and smaller granules make honey-comb structure | [9] |
Starch (g/mL) | Method | Unit | PV | BD | SB | PT (°C) | Reference |
---|---|---|---|---|---|---|---|
- | BVA | BU | 72.5–74.5 | [27] | |||
- | BVA | BU | 520 | 50 | 330 | 75.8 | [35] |
3.5/25 | DHR | Pa.s | 4.60 | 2.60 | 1.69 | 79.23 | [28] |
3/25 | RVA | cP | 2807 | 1746 | 1634 | 57.40 | [33] |
3/25 | RVA | cP | 2372 | 1792 | 582 | - | [29] |
3/25 | RVA | cP | 2822 | 1854 | 501 | 76 | [22] |
2.5/25 | RVA | cP | 2284.5 | 913 | 372.5 | 79.18 | [41] |
2/25 | RVA | cP | 2134–3515 | 488–967 | 197–1102 | 63.60–63.80 | [37] |
3/25 | RVA | cP | 2110–3286 | 1114–2189 | 279–1478 | 77.8–80.9 | [14] |
2/26 | RVA | cP | 2215–3585 | 511–1437 | 752–1435 | 78.8–82.8 | [44] |
- | BVA | BU | 219–457 | 79.5–240 | 115.05–201.5 | - | [26] |
Starch Water Ratio (w/w) | Heating Rate (°C/min) | To (°C) | Tp (°C) | Tc (°C) | ΔH (J/g) | References |
---|---|---|---|---|---|---|
1:3 | 5 | 68.4 | 72.2 | 13.1 | [25] | |
1:3 | 10 | 72.7–73.6 | 75.8–77.6 | 84.4–89.5 | 13.2–14.8 | [23] |
1:2 | 5 | 65.8–80.2 | 6.4–11.4 | [47] | ||
1:2.7 | 10 | 67.8–69.0 | 69–73.9 | 75.5–81.8 | 13.2–14.8 | [27] |
1:2 | 5 | 62–69 | 67–74 | 77–78 | 9.6–12.6 | [48] |
1:2 | 10 | 68.65 | 71.37 | 80.04 | 15.03 | [22] |
1:2 | 10 | 71.95 | 77.36 | 87.42 | 14.98 | [41] |
1:2 | 10 | 68.56 | 74.53 | 82.43 | 5.16 | [29] |
1:3 | 10 | 73.1–76.4 | 78.0–81.5 | 79.3–86.0 | 0.81–4.48 | [34] |
1:3 | 10 | 67.4–75.5 | 71.5–79.0 | 76.5–84.0 | 11.9–17.6 | [44] |
1:3 | 10 | 66.81–70.01 | 72.79–76.55 | 78.30–82.44 | 10.40–14.46 | [26] |
1:2 | 10 | 64.6–71.1 | 70.5–77.9 | 77.4–82.3 | 9.6–10.8 | [14] |
1:3 | 10 | 67.9–72.7 | 74.6–76.1 | 80.4–81.2 | 10.37–12.65 | [37] |
1:2 | 10 | 72.93 | 78.61 | 94.55 | 3.83 | [28] |
1:4 | 10 | 64.16 | 68.45 | 79.09 | 10.58 | [33] |
Proso Millet Type | Characteristics | Applications | References |
---|---|---|---|
Native PMS and PMS-k-carrageenan blend | The PMS film showed higher antioxidant activity than the PMS-k-carrageenan blend film but lower water permeability and solubility. | Edible film | [71] |
Native PMS with curcumin (0–3%) | The antioxidant activity and the water and light barrier properties of the PMS film increased with increasing curcumin concentration. | Packaging film | [72] |
Native PMS | The total film produced using native PMS proved to be a suitable packaging material for food products. | Packaging film | [73] |
Native waxy and non-waxy PMS | RS content of waxy and non-waxy PMS was increased by HMT. | Functional foods | [74] |
Native proso millet flour | Incorporation of hydrocolloids and proso millet flour into corn-based noodles resulted in enhanced texture and nutrition attributes of the noodles. | Gluten-free noodles | [75] |
Native proso millet flour | Incorporation of proso millet flour to wheat flour muffins improved nutritional quality and antioxidant activity. | Bakery products | [76] |
HMT proso millet flour | Incorporation of HMT proso millet flour to gluten-free millet cake improved the quality of the cake. | Gluten-free bakery products | [77] |
Native PMS | The use of PMS as a thickener in textile printing improved the quality of the print. | Textile printing | [78] |
Native proso millet flour | The quality of bread made from a wheat/proso millet mixed flour (50:50) was improved to be acceptable by addition of emulsifier and enzymes. | Bakery products | [79] |
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Kumar, S.R.; Tangsrianugul, N.; Suphantharika, M. A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch. Foods 2023, 12, 2413. https://doi.org/10.3390/foods12122413
Kumar SR, Tangsrianugul N, Suphantharika M. A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch. Foods. 2023; 12(12):2413. https://doi.org/10.3390/foods12122413
Chicago/Turabian StyleKumar, Simmi Ranjan, Nuttinee Tangsrianugul, and Manop Suphantharika. 2023. "A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch" Foods 12, no. 12: 2413. https://doi.org/10.3390/foods12122413