TY - JOUR
T1 - Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species
AU - Li, Kehu
AU - Li, Qingzhu
AU - Jin, Can
AU - Narayanamoorthy, Shwetha
AU - Zhang, Tongze
AU - Sui, Zhongquan
AU - Li, Zijun
AU - Cai, Youming
AU - Wu, Kao
AU - Zhang, Yongchun
AU - Corke, Harold
N1 - Publisher Copyright:
© 2020
PY - 2020/6/30
Y1 - 2020/6/30
N2 - In this study, starch was isolated from 13 genotypes of 12 Lycoris species, and the morphology, granule size distribution and physicochemical properties, including apparent amylose content (AAC), Rapid Visco Analyzer (RVA) pasting properties, textural properties, thermal and retrogradation properties were characterized. The majority of starch granules of the 13 Lycoris genotypes were oval in shape, and granule size followed a normal distribution with a mean diameter of 20–30 μm. Contrary to previously published findings, the XRD results revealed that lycoris starches had either C-type or CA-type crystallinity. All lycoris starches showed high AAC varying from 25.6% to 32.7%, and low gelatinization temperature (GT) ranging from 58.8 to 69.7 ℃. Inter-relationships among 18 starch quality traits were analyzed based on correlation analysis. The present study provides information on lycoris starch characteristics which should serve as a useful guide for later studies on lycoris starch utilization in food and non-food industries.
AB - In this study, starch was isolated from 13 genotypes of 12 Lycoris species, and the morphology, granule size distribution and physicochemical properties, including apparent amylose content (AAC), Rapid Visco Analyzer (RVA) pasting properties, textural properties, thermal and retrogradation properties were characterized. The majority of starch granules of the 13 Lycoris genotypes were oval in shape, and granule size followed a normal distribution with a mean diameter of 20–30 μm. Contrary to previously published findings, the XRD results revealed that lycoris starches had either C-type or CA-type crystallinity. All lycoris starches showed high AAC varying from 25.6% to 32.7%, and low gelatinization temperature (GT) ranging from 58.8 to 69.7 ℃. Inter-relationships among 18 starch quality traits were analyzed based on correlation analysis. The present study provides information on lycoris starch characteristics which should serve as a useful guide for later studies on lycoris starch utilization in food and non-food industries.
KW - Lycoris
KW - Physicochemical properties
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=85079058149&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2020.126263
DO - 10.1016/j.foodchem.2020.126263
M3 - 文章
C2 - 32045812
AN - SCOPUS:85079058149
SN - 0308-8146
VL - 316
JO - Food Chemistry
JF - Food Chemistry
M1 - 126263
ER -