Cereal Chem 57:300 - 303.  |  VIEW ARTICLE
Characterization of Starch from Pearl Millets.

A. Beleia, E. Varriano-Marston, and R. C. Hoseney. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Starch isolated from five random-mating populations of pearl millet varied in cold water-binding capacity (83.6-99.5%) and initial (59-63 C) and end point (68-70 C) gelatinization temperatures. Swelling power at 95 C varied between 14.1 and 16.4; starches with low swelling powers also were less soluble during heating. More variations among starch amylograms were observed during the cooling than the heating cycle, suggesting that some starches tend to retrograde less than others. Small variations in amylose contents (20-22%) among starches indicated that other physicochemical factors, such as molecular dimensions, may be more important than amylose content in determining the characteristics of pearl millet starches.