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, Chuanjie1; Li, Guantian1,5; Hemar, Yacine2; Corke, Harold3,4; Zhu, Fan1
2023-12-01
Source PublicationFOOD RESEARCH INTERNATIONAL
ISSN0963-9969
Volume174Pages:9
Corresponding AuthorZhu, Fan(fzhu5@yahoo.com)
AbstractLotus 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.
KeywordLotus seed starch WAXS SAXS Lamellar structure Enzyme susceptibility Structure -property relationship C -type starch Amylopectin alignment
DOI10.1016/j.foodres.2023.113564
Indexed BySCI
Language英语
Funding ProjectZhihong Li from Beijing Synchrotron Radiation Facility (BSRF) (Institute of High Energy Physics, Chinese Academy of Sciences, China) ; Chinese Scholarship Council
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:001098422000001
PublisherELSEVIER
WOS KeywordAMYLOPECTIN MOLECULAR-STRUCTURE ; GELATINIZATION ; DIGESTIBILITY ; ORGANIZATION ; BEHAVIOR ; AMYLOSE ; QUINOA ; CHAINS
Citation statistics
Cited Times:1[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.qdio.ac.cn/handle/337002/183877
Collection实验海洋生物学重点实验室
Corresponding AuthorZhu, Fan
Affiliation1.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
Recommended Citation
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.
Files in This Item:
File Name/Size DocType Version Access License
1-s2.0-S096399692301(1190KB)期刊论文出版稿限制开放CC BY-NC-SAView
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Chen, Chuanjie]'s Articles
[Li, Guantian]'s Articles
[Hemar, Yacine]'s Articles
Baidu academic
Similar articles in Baidu academic
[Chen, Chuanjie]'s Articles
[Li, Guantian]'s Articles
[Hemar, Yacine]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Chen, Chuanjie]'s Articles
[Li, Guantian]'s Articles
[Hemar, Yacine]'s Articles
Terms of Use
No data!
Social Bookmark/Share
File name: 1-s2.0-S0963996923011122-main.pdf
Format: Adobe PDF
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.