| The dual wavelength trace method was used to determine the content of amylose and amylopectin in 96 representative domestic millet germplasm resources, and to analyze their starch diversity and types of variation in amylose/amylopectin ratio. The results showed that the amylose content of 96 foxtail millet resources ranged from 0~24.91%, with an average of 15.66%. The amylopectin content of all resources ranged from 4.77%~34.26%, with an average of 14.67%. The amylose content of 44 cultivated varieties and 52 landraces millet ranged from 8.66%~21.81% and 0~24.91%, respectively. The ratio of amylose /amylopectin of 96 foxtail millet resources ranged from 0~3.60, with an average of 1.18. There were only 2 local varieties with amylose /amylopectin ratio <0.05, and 93 varieties with amylose /amylopectin ratio >0.33, accounting for 96.87% of the total. There were 3 waxy varieties with amylose content less than 3.5%, including 2 completely waxy varieties. There were 4 high amylose varieties, and there were 60 germplasms with amylose content between 12.0% and 18.0%, accounting for 62.50%. Three local varieties suitable for processing glutinous foods such as glutinous rice cakes and glutinous rice balls were screened out, namely Hongmaogu, Sanzhuagu and Jiugu. Four local varieties of Jinhuanggu, Jinbangzi, Qiegu and Shanxibaimi could be used for processing rice flour and other high dietary fiber. Among 96 millet germplasm resources, the amylose variation types of local varieties were abundant, and the genetic basis of amylose in cultivated varieties was relatively simple. |