A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch
Issued Date
2023-06-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-85163888254
Journal Title
Foods
Volume
12
Issue
12
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.12 No.12 (2023)
Suggested Citation
Kumar S.R., Tangsrianugul N., Suphantharika M. A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch. Foods Vol.12 No.12 (2023). doi:10.3390/foods12122413 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/87840
Title
A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch
Author(s)
Author's Affiliation
Other Contributor(s)
Abstract
Proso millet starch (PMS) as an unconventional and underutilized millet starch is becoming increasingly popular worldwide due to its health-promoting properties. This review summarizes research progress in the isolation, characterization, modification, and applications of PMS. PMS can be isolated from proso millet grains by acidic, alkaline, or enzymatic extraction. PMS exhibits typical A-type polymorphic diffraction patterns and shows polygonal and spherical granular structures with a granule size of 0.3–17 µm. PMS is modified by chemical, physical, and biological methods. The native and modified PMS are analyzed for swelling power, solubility, pasting properties, thermal properties, retrogradation, freeze–thaw stability, and in vitro digestibility. The improved physicochemical, structural, and functional properties and digestibility of modified PMS are discussed in terms of their suitability for specific applications. The potential applications of native and modified PMS in food and nonfood products are presented. Future prospects for research and commercial use of PMS in the food industry are also highlighted.