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A-, B- and C-type starch granules coexist in root tuber of sweet potato

文献类型： 外文期刊

作者： Guo, Ke f 1 ; Zhang, Long 1 ; Bian, Xiaofeng 3 ; Cao, Qinghe 4 ; 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, Minist Educ, Joint Int Res Lab Agr & Agriprod Safety, Coinnovat Ctr Modern Prod Technol Grain Crops Jia, Yangzhou 225009, Jiangsu, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Food Crops, Nanjing 210014, Jiangsu, Peoples R China

4.Xuzhou Inst Agr Sci Jiangsu Xuhuai Reg, Xuzhou 221131, Jiangsu, Peoples R China

关键词： Sweet potato; C-type starch; Allomorph distribution; Hot stage microscopy; Differential scanning calorimetry; Peak fitting

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2020 年 98 卷

页码：

收录情况： SCI

摘要： C-type starches isolated from different colored root tubers of sweet potatoes were investigated to reveal the distribution of A- and B-type crystals using differential scanning calorimetry (DSC), X-ray diffractometry (XRD), and hot stage microscopy. The results showed that starches from different colored sweet potatoes all exhibited CA-type XRD patterns and wide DSC thermal peak curves. The thermal peaks could be highly fitted into three peaks, defined as Peak 1, 2 and 3, according to their gelatinization temperatures (GTs) from low to high. When starch was gelatinized in KCl solution, the peak temperature of Peak 1 increased slightly and then decreased, but those of Peak 2 and 3 increased first rapidly and then slowly with increasing KCl concentration. Starch was gelatinized from the interior to exterior of granules, and could be divided into three groups, defined as Group 1, 2 and 3, according to their GTs from low to high, corresponding to Peak 1, 2 and 3 of DSC thermogram, respectively. The starch granules in Group 2 had significantly wider GT range than those in Group 1 and Group 3. The starch granules with increasing GT exhibited XRD patterns from CA-to A-type and DSC thermograms from wide three-peak to narrow single peak. B-type starch granules had higher short-range ordered structure than A-type starch granules. The above results indicated that B-, C-, and A-type starch granules with GT from low to high coexisted in root tubers of sweet potato.

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