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

Lu, Yan, Zhang, Xiaomin, Yang, Yong, Qi, Yan, Hao, Weizhuo, Wang, Li, Liu, Qiaoquan, Ling, Yuping, Zhang, Changquan
Food chemistry 2019 pp. 125082
Ginkgo, amylopectin, amylose, crystal structure, cultivars, pasting properties, physicochemical properties, thermal properties
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.