Biochemical screening of the domestic and world prosa millet collection on the content of amilose in grain
DOI:
https://doi.org/10.26577/eb-2018-3-1342Abstract
Amylose is the most important biochemical indicator of grain quality in cereals. In this research are presented the results of biochemical screening for the quantitative amylose content in grain of 112 proso millet samples domestic and world collections (Afghanistan, Belgium, Hungary, China, Canada, India, Iran, Mexico, Pakistan, Russia, USA, Turkey, Ukraine, France). On the basis of the obtained data was made conditional classification of proso millet collection on amylose content. The results of biochemical screening of proso millet genotypes showed that the studied samples have different by the amylose content and their number varied from 5.5 to 34.90%. In domestic samples the amylose content ranged from 14.6% to 34.8%. A low amylose content were shown samples K-3742, PI 436626 (Lung Shu 18), PI 436625 (Lung Shu 16) and Ma zha Yan, averaging from 5.5 to 5.9%. Selected samples represent valuable genetic material for the creation of glutinous proso millet varieties and will be involved in the breeding process. On the basis of the conditional classification, it was found that the amylose content was higher than 25% (high amylose) in 68% of the studied samples , 23% were medium-amylose (15-25%) groups, and only 5% and 4% were low-amylose (6-14%) and glutinous (to 6%) groups, respectively.
Key words: millet, collection, amylose, screening, classification.
References
1 Zotikov V.I., Sidorenko V.S., Bobkov S.V. et al. Area and Production of Proso Millet (Panicum miliaceum L.) in Russia // Advances in Broomcorn Millet Research. Proceedings of the 1st International Symposium on Broomcorn Millet. Northwest A&F University (NWSUAF), 2012, 25-31 August. - Yangling, Shaanxi, People‟s Republic of China. - P. 3-9.
2 Сидоренко В.С., Гуринович С.О. Селекция новых сортов проса для кормопроизводства // Селекція і насінництво. - 2015. - Випуск 108. - С.69-76.
3 Плешков Б.П. Биохимия сельскохозяйственных рослин.// М.: Колос.-1975.- 496 с.
4 Самборская Е.В. Наследование восковидного (wx) – типа крахмала в зерне проса и создание доноров этого признака // Зернобобовые и крупяные культуры. - 2014 - №4(12). - C. 17-20.
5 Kim S., Choi H., Kang D., Kim H. Starch properties of native proso millet (Panicum miliaceum L.) // Agronomy Research. - 2012. - N.10. - Р. 311-318.
6 Beleia A., Varriano-Marston E., Hoseney R. Characterization of starch from pearl millets // Cereal Chem. - 1980. - N.57. - P. 300-303.
7 Kim S., Sohn E., Lee, I. Starch properties of native foxtail millet, Setaria italica beauv. // J. Crop Sci.Biotech. - 2009. - N.12. - P.59-62.
8 Hoover R., Swamidas G., Kok L., Vasanthan T. Composition and physicochemical properties of starch from pearl millet grains // Food Chem. - 1996. - N. 56. - P.355-367.
9 Hixon R. M., R. Brimhall Waxy cereals and red iodine starches / In: J. A. Radley (ed.) Starch and its Derivatives, 1968. - P. 247-281.Chapman and Hall, Ltd, London, UK.
10 Уварова И.И., Прокопец А.С. Использование просяной муки в производстве печенья // Вести Вузов. Пищевая технология. - 1994. - №1-2.- С. 34-36.
11 Яшовский И.В. Селекция и семеноводство проса / М.:Агропромиздат.-1987.- 256с.
12 Umeda V., Ohtsubo H. Diversification of the rice waxy gene by insertion of mobile DNA element sintointrons // Jap. J. Genet. - 1991. -V.66, N.5. - P.569-589.
13 Nakamura T. Jamamori M., Hirano H., Hidana S., Nagamine T. Production of waxy (amylase-free) wheat // Mol. Gen. Genet. - 1995. - Vol. 248. - P. 253-259.
14 Копусь М.М., Игнатьева Н.Г., Васюшкина Н.Е., Кравченко Н.С., Копусь Е.М. Генетический полиморфизм амилолитических ферментов зерна пшеницы и генетика ферментов биосинтеза крахмала // Зерновое хозяйство России. - 2009. - №4.
15 Approved Methods of Analysis, 11th ed. Method 61-03.01, Amylose Content of Milled Rice. Published online. AACC International, St. Paul, MN, 2011. doi: 10.1094/AACC Int Method-61-03.01
16 Manjot Singh, Akinbode A. Adedeji Physicochemical, pasting and thermal properties of acid and hydrothermal modified proso millet starch // An ASABE Meeting Presentation Orlando, Florida, 2016, July 17-20. DOI: 10.13031/aim.202460194 Paper Number: 2460194.
17 Gurupavithra S., Jayachitra A., Dilna K. Study on biochemical and nutritive value of popped foxtail millet // International Journal of Pharma and Bio Sciences. - 2013. - N.4(2). - P.549 – 558.
18 Дюсибаева Э.Н., Сейтхожаев А.И., Рысбекова А.Б. Скрининг на содержание амилозы в зерне проса отечественной и зарубежной коллекции // Вестник науки Казахского агротехнического университета им. С.Сейфуллина (междисциплинарный). - 2017. - №2 (93). - С.24-29.
19 Choi H., Kim W., Shin M. Properties of Korean amaranth starch compared to waxy millet and waxy sorghum starches // Starch‐stärke. - 2004. - N.56. - P.469-477.
References
1 Approved Methods of Analysis, 11th ed. Method 61-03.01, Amylose Content of Milled Rice. Published online. AACC International, St. Paul, MN, (2011). doi: 10.1094/AACCIntMethod-61-03.01
2 Beleia A., Varriano-Marston E. and Hoseney R. (1980) Characterization of starch from pearl millets. Cereal Chem., n.57., pp. 300-303.
3 Choi H., Kim W. and Shin M. (2004) Properties of Korean amaranth starch compared to waxy millet and waxy sorghum starches. Starch‐stärke., n.56., pp.469-477.
4 Diusibaeva E.N., Seitkhozhaev A.I. and Rysbekova A.B. (2017) Skrining na soderzhanie amilozy v zerne prosa otechestvennoi i zarubezhnoi kollektsii Vestnik nauki Kazakhskogo agrotekhnicheskogo universiteta im. S.Seifullina (mezhdistsiplinarnyi), n.2, vol. 93, pp. 24-29.
5 Gurupavithra S., Jayachitra A. and Dilna K. (2013) Study on biochemical and nutritive value of popped foxtail millet // International Journal of Pharma and Bio Sciences, n. 4, vol. 2, pp. 549 - 558.
6 Hixon R. M.and R. Brimhall (1968) Waxy cereals and red iodine starches In: J. A. Radley (ed.) Starch and its Derivatives, pp. 247-281.Chapman and Hall, Ltd, London, UK.
7 Hoover R., et al. (1996) Composition and physicochemical properties of starch from pearl millet grains. Food Chem., n. 56., pp.355-367.
8 Kim S., Sohn E., Lee, I.(2009) Starch properties of native foxtail millet, Setaria italica beauv. J. Crop Sci.Biotech. n.12., pp.59-62.
9 Kim S., Choi H., Kang D., Kim H. (2012) Starch properties of native proso millet (Panicum miliaceum L.). Agronomy Research. n.10., pp. 311-318.
10 Kopus M.M., et al. (2009) Geneticheskii polymorphism amiloliticheskih fermentov zerna pshenizy i genetika fermentov biosynteza krachmala [Genetic polymorphism of amylolytic enzymes of wheat grains and genetics of starch biosynthetic enzymes]. Zernovoe hozyaistvo Rossii,,n.4.
11 Manjot Singh, Akinbode A.and Adedeji (2016) Physicochemical, pasting and thermal properties of acid and hydrothermal modified proso millet starch. An ASABE Meeting Presentation, DOI: 10.13031/aim.202460194 Paper Number: 2460194.
12 Nakamura T. et al Production of waxy (amylase-free) wheat. Mol. Gen. Genet., 1995,vol. 248., pp. 253-259.
13 Pleshkov B.P. Biohimia selskohozyaistvennyh roslin [Biochemistry of agricultural plants]. M.: Kolos, 1975, 496 p.
14 Samborskaya E.V. (2014) Nasledovanie voskovidnogo (wx) – tipa krahmala v zerne prosa i sozdanie donorov etogo priznaka [Inheritance of a waxy-like (wx) – type starch in millet grain and the creation of donors of this feature]. Nauchno-proizvodstvennyi zhurnal Scientific and production journal "Zernobobovye I krupyanye kultury", n.4 (12), pp. 17-20.
15 Sidorenko V.S and Gurinovich S.O. (2015) Selectiya novyh sortov prosa dlya kormoproizvodstva [Selection of new proso varieties for forage production]. Selektsіya i nasinnitsvo, Issue 108, pp. 69-76.
16 Umeda V. and Ohtsubo H. (1995) Diversification of the rice waxy gene by insertion of mobile DNA element sintointrons. Jap. J. Genet. vol.66, n.5., pp.569-589.
17 Uvarova I.I. and Prokopets A.S. (1994) Ispol1zovanie prosyanoi muki v proizvodstve pechenya [Using of flour in the production of cookies]. Vesti Vuzov. Pichavaya technology, n.1-2., pp. 34-36.
18 Yashovsky I.V. Selectiya i semenovodstva prosa. (1987) [Selection and seed production of millet]. M.: Agropromizdat, pp.256.
19 Zotikov V.I., Sidorenko V.S., Bobkov S.V. et al. (2012) Area and Production of Proso Millet (Panicum miliaceum L.) in Russia // Advances in Broomcorn Millet Research. Proceedings of the 1st International Symposium on Broomcorn Millet. Northwest A&F University (NWSUAF), 25-31 August. - Yangling, Shaanxi, People‟s Republic of China, pp. 3-9.
2 Сидоренко В.С., Гуринович С.О. Селекция новых сортов проса для кормопроизводства // Селекція і насінництво. - 2015. - Випуск 108. - С.69-76.
3 Плешков Б.П. Биохимия сельскохозяйственных рослин.// М.: Колос.-1975.- 496 с.
4 Самборская Е.В. Наследование восковидного (wx) – типа крахмала в зерне проса и создание доноров этого признака // Зернобобовые и крупяные культуры. - 2014 - №4(12). - C. 17-20.
5 Kim S., Choi H., Kang D., Kim H. Starch properties of native proso millet (Panicum miliaceum L.) // Agronomy Research. - 2012. - N.10. - Р. 311-318.
6 Beleia A., Varriano-Marston E., Hoseney R. Characterization of starch from pearl millets // Cereal Chem. - 1980. - N.57. - P. 300-303.
7 Kim S., Sohn E., Lee, I. Starch properties of native foxtail millet, Setaria italica beauv. // J. Crop Sci.Biotech. - 2009. - N.12. - P.59-62.
8 Hoover R., Swamidas G., Kok L., Vasanthan T. Composition and physicochemical properties of starch from pearl millet grains // Food Chem. - 1996. - N. 56. - P.355-367.
9 Hixon R. M., R. Brimhall Waxy cereals and red iodine starches / In: J. A. Radley (ed.) Starch and its Derivatives, 1968. - P. 247-281.Chapman and Hall, Ltd, London, UK.
10 Уварова И.И., Прокопец А.С. Использование просяной муки в производстве печенья // Вести Вузов. Пищевая технология. - 1994. - №1-2.- С. 34-36.
11 Яшовский И.В. Селекция и семеноводство проса / М.:Агропромиздат.-1987.- 256с.
12 Umeda V., Ohtsubo H. Diversification of the rice waxy gene by insertion of mobile DNA element sintointrons // Jap. J. Genet. - 1991. -V.66, N.5. - P.569-589.
13 Nakamura T. Jamamori M., Hirano H., Hidana S., Nagamine T. Production of waxy (amylase-free) wheat // Mol. Gen. Genet. - 1995. - Vol. 248. - P. 253-259.
14 Копусь М.М., Игнатьева Н.Г., Васюшкина Н.Е., Кравченко Н.С., Копусь Е.М. Генетический полиморфизм амилолитических ферментов зерна пшеницы и генетика ферментов биосинтеза крахмала // Зерновое хозяйство России. - 2009. - №4.
15 Approved Methods of Analysis, 11th ed. Method 61-03.01, Amylose Content of Milled Rice. Published online. AACC International, St. Paul, MN, 2011. doi: 10.1094/AACC Int Method-61-03.01
16 Manjot Singh, Akinbode A. Adedeji Physicochemical, pasting and thermal properties of acid and hydrothermal modified proso millet starch // An ASABE Meeting Presentation Orlando, Florida, 2016, July 17-20. DOI: 10.13031/aim.202460194 Paper Number: 2460194.
17 Gurupavithra S., Jayachitra A., Dilna K. Study on biochemical and nutritive value of popped foxtail millet // International Journal of Pharma and Bio Sciences. - 2013. - N.4(2). - P.549 – 558.
18 Дюсибаева Э.Н., Сейтхожаев А.И., Рысбекова А.Б. Скрининг на содержание амилозы в зерне проса отечественной и зарубежной коллекции // Вестник науки Казахского агротехнического университета им. С.Сейфуллина (междисциплинарный). - 2017. - №2 (93). - С.24-29.
19 Choi H., Kim W., Shin M. Properties of Korean amaranth starch compared to waxy millet and waxy sorghum starches // Starch‐stärke. - 2004. - N.56. - P.469-477.
References
1 Approved Methods of Analysis, 11th ed. Method 61-03.01, Amylose Content of Milled Rice. Published online. AACC International, St. Paul, MN, (2011). doi: 10.1094/AACCIntMethod-61-03.01
2 Beleia A., Varriano-Marston E. and Hoseney R. (1980) Characterization of starch from pearl millets. Cereal Chem., n.57., pp. 300-303.
3 Choi H., Kim W. and Shin M. (2004) Properties of Korean amaranth starch compared to waxy millet and waxy sorghum starches. Starch‐stärke., n.56., pp.469-477.
4 Diusibaeva E.N., Seitkhozhaev A.I. and Rysbekova A.B. (2017) Skrining na soderzhanie amilozy v zerne prosa otechestvennoi i zarubezhnoi kollektsii Vestnik nauki Kazakhskogo agrotekhnicheskogo universiteta im. S.Seifullina (mezhdistsiplinarnyi), n.2, vol. 93, pp. 24-29.
5 Gurupavithra S., Jayachitra A. and Dilna K. (2013) Study on biochemical and nutritive value of popped foxtail millet // International Journal of Pharma and Bio Sciences, n. 4, vol. 2, pp. 549 - 558.
6 Hixon R. M.and R. Brimhall (1968) Waxy cereals and red iodine starches In: J. A. Radley (ed.) Starch and its Derivatives, pp. 247-281.Chapman and Hall, Ltd, London, UK.
7 Hoover R., et al. (1996) Composition and physicochemical properties of starch from pearl millet grains. Food Chem., n. 56., pp.355-367.
8 Kim S., Sohn E., Lee, I.(2009) Starch properties of native foxtail millet, Setaria italica beauv. J. Crop Sci.Biotech. n.12., pp.59-62.
9 Kim S., Choi H., Kang D., Kim H. (2012) Starch properties of native proso millet (Panicum miliaceum L.). Agronomy Research. n.10., pp. 311-318.
10 Kopus M.M., et al. (2009) Geneticheskii polymorphism amiloliticheskih fermentov zerna pshenizy i genetika fermentov biosynteza krachmala [Genetic polymorphism of amylolytic enzymes of wheat grains and genetics of starch biosynthetic enzymes]. Zernovoe hozyaistvo Rossii,,n.4.
11 Manjot Singh, Akinbode A.and Adedeji (2016) Physicochemical, pasting and thermal properties of acid and hydrothermal modified proso millet starch. An ASABE Meeting Presentation, DOI: 10.13031/aim.202460194 Paper Number: 2460194.
12 Nakamura T. et al Production of waxy (amylase-free) wheat. Mol. Gen. Genet., 1995,vol. 248., pp. 253-259.
13 Pleshkov B.P. Biohimia selskohozyaistvennyh roslin [Biochemistry of agricultural plants]. M.: Kolos, 1975, 496 p.
14 Samborskaya E.V. (2014) Nasledovanie voskovidnogo (wx) – tipa krahmala v zerne prosa i sozdanie donorov etogo priznaka [Inheritance of a waxy-like (wx) – type starch in millet grain and the creation of donors of this feature]. Nauchno-proizvodstvennyi zhurnal Scientific and production journal "Zernobobovye I krupyanye kultury", n.4 (12), pp. 17-20.
15 Sidorenko V.S and Gurinovich S.O. (2015) Selectiya novyh sortov prosa dlya kormoproizvodstva [Selection of new proso varieties for forage production]. Selektsіya i nasinnitsvo, Issue 108, pp. 69-76.
16 Umeda V. and Ohtsubo H. (1995) Diversification of the rice waxy gene by insertion of mobile DNA element sintointrons. Jap. J. Genet. vol.66, n.5., pp.569-589.
17 Uvarova I.I. and Prokopets A.S. (1994) Ispol1zovanie prosyanoi muki v proizvodstve pechenya [Using of flour in the production of cookies]. Vesti Vuzov. Pichavaya technology, n.1-2., pp. 34-36.
18 Yashovsky I.V. Selectiya i semenovodstva prosa. (1987) [Selection and seed production of millet]. M.: Agropromizdat, pp.256.
19 Zotikov V.I., Sidorenko V.S., Bobkov S.V. et al. (2012) Area and Production of Proso Millet (Panicum miliaceum L.) in Russia // Advances in Broomcorn Millet Research. Proceedings of the 1st International Symposium on Broomcorn Millet. Northwest A&F University (NWSUAF), 25-31 August. - Yangling, Shaanxi, People‟s Republic of China, pp. 3-9.
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Rysbekova, A. B., Dusibaeva, E. N., Zhirnova, I. A., Esenbekova, G. T., Seytkhozhaev, A. I., & Zhakenova, A. Y. (2018). Biochemical screening of the domestic and world prosa millet collection on the content of amilose in grain. Experimental Biology, 76(3), 97–106. https://doi.org/10.26577/eb-2018-3-1342
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МOLECULAR BIOLOGY AND GENETICS
