Relationship between structure and physicochemical properties of ginkgo starches from seven cultivars
| Autor: | Qiaoquan Liu, Yong Yang, Yuping Ling, Li Wang, Xiaomin Zhang, Yan Lu, Yan Qi, Weizhuo Hao, Changquan Zhang |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Starch
Amylopectin Crystallography X-Ray 01 natural sciences Analytical Chemistry chemistry.chemical_compound Crystallinity 0404 agricultural biotechnology Species Specificity Amylose Cultivar Correlation test biology Ginkgo 010401 analytical chemistry food and beverages Ginkgo biloba 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences carbohydrates (lipids) chemistry Chemical engineering Food Science |
| Zdroj: | Food chemistry. 314 |
| ISSN: | 1873-7072 |
| Popis: | The structures and physicochemical properties of ginkgo starches from seven cultivars were investigated and their relationships analyzed. The ginkgo starches had oval or irregular shapes, size distributions with a unimodal peak, and an A-type crystal pattern. The fine structures, crystalline structures, and physicochemical properties varied significantly among these ginkgo starches. Pearson correlation analysis and a PCA loading plot indicated that amylopectin A-chains and amylose had negative effects on the IR ratio, Imax, and D, while amylopectin B-chains had a clear positive effect on the relative crystallinity. Furthermore, the amylopectin short B1-chains and long B-chains contributed amorphous and single-helix structures, respectively. The thermal properties of the ginkgo starches were mainly influenced by the amylopectin B-chains and Imax, while the pasting properties were mainly influenced by amylopectin B-chains and helical structures. These results indicated that the starch fine structures and crystalline structures had significant effects on the physicochemical properties. |
| Databáze: | OpenAIRE |
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