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Structural, thermal, and hydrolysis properties of large and small granules from C-type starches of four Chinese chestnut varieties

文献类型： 外文期刊

作者： Liu, Tianxiang 1 ; Ma, Mingxuan 1 ; Guo, Ke 1 ; Hu, Guanglong 3 ; Zhang, Long 1 ; Wei, Cunxu 1 ;

作者机构： 1.Yangzhou Univ, Minist Educ, Key Lab Plant Funct Genom, Key Lab Crop Genet & Physiol Jiangsu Prov, Yangzhou 225009, Jiangsu, Peoples R China

2.Yangzhou Univ, Coinnovat Ctr Modern Prod Technol Grain Crops Jia, Joint Int Res Lab Agr & Agriprod Safety, Minist Educ, Yangzhou 225009, Jiangsu, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Inst Forest & Pomol, Beijing 100093, Peoples R China

关键词： Chinese chestnut; Starch; Granule size; Structural properties; Thermal properties; Hydrolysis properties

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）

ISSN： 0141-8130

年卷期： 2019 年 137 卷

页码：

收录情况： SCI

摘要： Large and small granules were separated from C-type starches of four Chinese chestnut varieties growing in the same environment. They had similar amylose contents from 17.7% to 20.2% and showed C-type crystallinity. The large granules had relative crystallinity from 192% to 20.3%, ordered degree from 0.672 to 0.706, and lamellar peak intensity from 2332 to 267.1, but small granules had relative crystallinity from 162% to 18.2%, ordered degree from 0.635 to 0.663, and lamellar peak intensity from 201.6 to 213.1. The gelatinization peak temperatures ranged from 62.6 to 65.7 degrees C in large granules but from 603 to 61.7 degrees C in small granules, and enthalpy variation did from 12.5 to 13.7 J/g in large granules but from 10.1 to 11.7 J/g in small granules. Both large and small granules showed biphasic hydrolysis. Though small granules had significantly higher hydrolysis rate than large granules, but they had similar total hydrolysis extent during whole hydrolysis. The granule size had significantly positive relationships with relative crystallinity, ordered degree, lamellar peak intensity, and gelatinization temperature and enthalpy variation, but was negatively correlated to hydrolysis rate. The principal component analysis was conducted to reveal the interrelationships among different starch properties and the variations among different starches. (C) 2019 Elsevier B.V. All rights reserved.

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