Study On Nutrients In Proso Millet

Glutinous and japonica proso millet is the same kind of plant which can be called proso millet too.It belongs to Gramineae millet genera,with physiological characteristics of thermophilic,drought resistance,precocious,barren tolerance and abundant nutritive value.It not only a kind of economic crop,but also a kind of healthy food that can be used as an emergency crop after natural disaters and to mill rice,brew beer,make delicacies,and so on.Therefore,the development and utilization value of proso millet is high.In this paper,the physicochemical properties of starch,amino acid and GABA of proso millet were studied.Through experiments,we obtain the following results:1.Glutinous and japonica proso millet starch were prepared by alkali method with glutinous and japonica proso millet flour as the raw material.The content of amylose and amylopectin in glutinous proso millet flour,japonica proso millet flour and glutinous proso millet starch,japonica proso millet starch was measured by the method of double wavelength colorimetric.The results showed that:The concentration of amylose and amylopectin respectively in 0.015?0.06mg/mL and 0.08-0.2mg/mL showed a linear correlation.The starch content in glutinous proso millet flour was higher than that in japonica proso millet flour.The starch composition in glutinous proso millet flour was almost all amylopectin,73.08%,showing glutinous.The amylose content in japonica proso millet was 28.76%,showed japonica.The content of amylopectin and amylose was 91.78%and 8.21%in glutinous proso millet starch respectively.The content of amylopectin and amylose was 65.28%and 34.72%in japonica proso millet starch.2.In this experiment,glutinous proso millet and japonica proso millet starch was prepared by alkaline with glutinous proso millet and nonglutinous proso millet flour as raw material.Then granule morphology,infrared spectra characteristics,transmittance,solubility,water holding capacity,retrogradation and digestibility and other properties were explored.We get the following conclusions:The transparency of glutinous proso millet starch was higher than japonica proso millet starch and the transparency were both low.The retrogradation of glutinous proso millet starch was stronger than japonica proso millet starch.The water holding capacity and solubility both showed a rising trend with temperature rise.The resistant starch content of glutinous proso millet flour,japonica proso millet flour,glutinous proso millet starch,japonica proso millet starch were more than 50%.The content of resistant starch in glutinous proso millet flour and glutinous proso millet starch were higher than that in japonica proso millet flour and japonica proso millet starch respectively.3.The variation of the amino acid content was determined by High-Performance Liquid Chromatography with pre-column derivatization during proso millet germination.Amino acids were derivatized by 6-aminoquinolyl-N-Hydroxysuccinimidyl carbamate(AQC),and then their derivatives with a column temperature of 37?using phosphate buffer as mobile phase A and aqueous acetonitrile as mobile phase B in the gradient elution mode and detected at 248 nm using a UV detector.The results showed that the content of Glu was the highest in the detected amino acids of the proso millet,followed by Leu,Ala.The content of total amino acids and essential amino acids reached the maximum when the germination time was 48h.The content of glycine(Gly),histidine(His),threonine(Thr),tyrosine(Tyr)increased by over 30%,and the histidine(His)increased by 51.36%which is the largest.The content of Aspartic acid(Asp),serine(Ser),arginine(Arg),alanine(Ala)did not change significantly.4.With the content of GABA as the reference index,the effects of different germination time and germination temperature on GABA content in proso millet were studied.The study showed that the treatment of germination can improve the content of GABA in proso millet.When germination temperature was 35?with germination time 72h,the content of GABA reached up to 82.51 mg/100g,was 13.03 times of the GABA content before germination.