Multi-scale supramolecular structure of Pouteria campechiana (Kunth) Baehni seed and pulp starch

文献类型： 外文期刊

第一作者： Li, Bo

作者： Li, Bo;Huang, Chongxing;Zhao, Yuan;Li, Bo;Zhu, Libin;Wang, Yitong;Zhang, Yanjun;Xu, Fei;Zhu, Kexue;Wu, Gang;Li, Bo;Zhu, Libin;Wang, Yitong;Zhang, Yanjun;Xu, Fei;Zhu, Kexue;Wu, Gang;Zhu, Libin;Wang, Yitong

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关键词： Pouteria campechiana starches; Multi-scale supramolecular structure; Qualitative analysis of multi-scale supramolecular structure

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）

ISSN： 0268-005X

年卷期： 2022 年 124 卷

页码：

收录情况： SCI

摘要： Study of non-conventional under-utilized starch sources is gaining interest in food science. Here, the multi-scale supramolecular structure of starch from Pouteria campechiana seed (PCSS) and pulp (PCPS) was analyzed. Amylopectin free side chain, alpha-1,6 glycosidic bond, and double helix content of PCSS and PCPS were similar to those of wheat, pea, and rice starch, respectively. Average semi-crystalline lamellae thickness (d) and PCSS and PCPS weight-average molar mass (Mw) were similar to those of jackfruit starch. Short-range order and blocklet size (Rq) were similar to those of corn and wheat starch. Fractal dimensions of PCSS and PCPS were lower than those of potato starch. PCSS showed higher alpha-1,6 content (9.98%), free side chain (11.14%), double helix content (44.70%), Mw (3.64 x 10(7) g/mol), and V-type polymorphism (4.78%), lower d (8.858 nm), gyration radius (Rg) (82.1 nm), fractal dimension (2.06), Fwhm at 480 cm(-1) (13.19), and Rq (8.5 nm) than PCPS (8.75%, 9.88%, 39.24%, 2.79 x 10(7) g/mol, 3.33%, 9.074 nm, 89.4 nm, 2.23, 16.11 and 18.00 nm, respectively). Compared to PCPS, denser nano nodules of amylopectin clusters were formed in PCSS resulting from the relatively stronger intermolecular hydrogen forces among numbers of double helix or V-polymorph arrangements. This led to the higher molecular density in the amorphous and crystalline layer, the smaller Rg, Rq and higher Mw in PCSS. We provide a basis for further applications of P. campechiana starches in the food industry.

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