Granular architecture of lotus seed starch and its impact on physicochemical properties

doi:10.1016/j.foodres.2023.113564

IOCAS-IR > 实验海洋生物学重点实验室

	Granular architecture of lotus seed starch and its impact on physicochemical properties
	Chen, Chuanjie 1; Li, Guantian 1,5; Hemar, Yacine 2; Corke, Harold 3,4; Zhu, Fan 1
	2023-12-01
发表期刊	FOOD RESEARCH INTERNATIONAL
ISSN	0963-9969
卷号	174 页码:9
通讯作者	Zhu, Fan(fzhu5@yahoo.com)
摘要	Lotus seed starch has high apparent amylose content (AAM). A representative definition of its granular architecture (e.g., lamellar structure) remained absent. This study defined the granular shape, crystalline and lamellar structures, and digestibility of twenty-two samples of lotus seed starch (LS) by comparing with those of potato and maize starches. LS granules had more elongated shape and longer repeat distance of lamellae than potato and maize starch granules. The enzymatic susceptibility of LS granules was more affected by AAM than granular architecture. Using these LSs as a model system, the relationships between lamellar structure of starch granules and properties of their gelatinized counterparts were investigated. In LSs, thinner amorphous lamella and thicker crystalline lamella were associated with higher swelling power and yield stress. The relationships were found to be connected via certain structural characteristics of amylopectin.
关键词	Lotus seed starch WAXS SAXS Lamellar structure Enzyme susceptibility Structure -property relationship C -type starch Amylopectin alignment
DOI	10.1016/j.foodres.2023.113564
收录类别	SCI
语种	英语
资助项目	Zhihong Li from Beijing Synchrotron Radiation Facility (BSRF) (Institute of High Energy Physics, Chinese Academy of Sciences, China) ; Chinese Scholarship Council
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:001098422000001
出版者	ELSEVIER
WOS关键词	AMYLOPECTIN MOLECULAR-STRUCTURE ; GELATINIZATION ; DIGESTIBILITY ; ORGANIZATION ; BEHAVIOR ; AMYLOSE ; QUINOA ; CHAINS
引用统计
文献类型	期刊论文
条目标识符	http://ir.qdio.ac.cn/handle/337002/183877
专题	实验海洋生物学重点实验室
通讯作者	Zhu, Fan
作者单位	1.Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand 2.Shenzhen Univ, Inst Adv Study, Shenzhen, Peoples R China 3.Guangdong Technion Israel Inst Technol, Dept Biotechnol & Food Engn, 241 Daxue Rd, Shantou, Guangdong, Peoples R China 4.Technion Israel Inst Technol, Fac Biotechnol & Food Engn, IL-3200003 Hefa, Israel 5.Chinese Acad Sci, Key Lab Expt Marine Biol, Inst Oceanol, Qingdao, Peoples R China
推荐引用方式 GB/T 7714	Chen, Chuanjie,Li, Guantian,Hemar, Yacine,et al. Granular architecture of lotus seed starch and its impact on physicochemical properties[J]. FOOD RESEARCH INTERNATIONAL,2023,174:9.
APA	Chen, Chuanjie,Li, Guantian,Hemar, Yacine,Corke, Harold,&Zhu, Fan.(2023).Granular architecture of lotus seed starch and its impact on physicochemical properties.FOOD RESEARCH INTERNATIONAL,174,9.
MLA	Chen, Chuanjie,et al."Granular architecture of lotus seed starch and its impact on physicochemical properties".FOOD RESEARCH INTERNATIONAL 174(2023):9.

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