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Relationship between structure and physicochemical properties of ginkgo starches from seven cultivars

Author:
Lu, Yan, Zhang, Xiaomin, Yang, Yong, Qi, Yan, Hao, Weizhuo, Wang, Li, Liu, Qiaoquan, Ling, Yuping, Zhang, Changquan
Source:
Food chemistry 2019 pp. 125082
ISSN:
0308-8146
Subject:
Ginkgo, amylopectin, amylose, crystal structure, cultivars, pasting properties, physicochemical properties, thermal properties
Abstract:
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.
Agid:
6484001