{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["14(17)"],"submitter":["Fan Y"],"pubmed_abstract":["This study investigated the structural, physicochemical, and functional characteristics of foxtail millet starches (FMSs), including five non-waxy varieties (N-HXMS, N-LXMS, N-QZHS, N-JG21S, N-BLGS) and one waxy control (W-HJGS). All FMSs exhibited polygonal granules with surface pores and an orthorhombic crystalline structure (A-type X-ray diffraction pattern). Compared with the waxy FMSs, non-waxy starches exhibited higher amylose content (32.4-34.04%), reduced crystallinity (37.01-39.21%) and short-range molecular order, and lower hydration capacity and molecular weight (1.01 × 10<sup>5</sup>-2.81 × 10<sup>5</sup> g/mol). The non-waxy FMSs also demonstrated enhanced resistance to mechanical shear, better structural stability, stronger recovery behavior, and reduced enzymatic susceptibil"],"journal":["Foods (Basel, Switzerland)"],"pagination":["3034"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12427984"],"repository":["biostudies-literature"],"pubmed_title":["Structural, Physicochemical, and Functional Properties of Waxy and Non-Waxy Foxtail Millet Starches."],"pmcid":["PMC12427984"],"pubmed_authors":["Li X","Chang L","Yao Y","Fan Y","Du S","Dan Q","Yu X","Zhang P"],"additional_accession":[]},"is_claimable":false,"name":"Structural, Physicochemical, and Functional Properties of Waxy and Non-Waxy Foxtail Millet Starches.","description":"This study investigated the structural, physicochemical, and functional characteristics of foxtail millet starches (FMSs), including five non-waxy varieties (N-HXMS, N-LXMS, N-QZHS, N-JG21S, N-BLGS) and one waxy control (W-HJGS). All FMSs exhibited polygonal granules with surface pores and an orthorhombic crystalline structure (A-type X-ray diffraction pattern). Compared with the waxy FMSs, non-waxy starches exhibited higher amylose content (32.4-34.04%), reduced crystallinity (37.01-39.21%) and short-range molecular order, and lower hydration capacity and molecular weight (1.01 × 10<sup>5</sup>-2.81 × 10<sup>5</sup> g/mol). The non-waxy FMSs also demonstrated enhanced resistance to mechanical shear, better structural stability, stronger recovery behavior, and reduced enzymatic susceptibil","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Aug","modification":"2026-04-08T19:36:13.574Z","creation":"2026-04-08T13:54:21.323Z"},"accession":"S-EPMC12427984","cross_references":{"pubmed":["40941150"],"doi":["10.3390/foods14173034"]}}