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Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species

文献类型： 外文期刊

作者： Li, Kehu 1 ; Li, Qingzhu 2 ; Jin, Can 1 ; Narayanamoorthy, Shwetha 1 ; Zhang, Tongze 3 ; Sui, Zhongquan 1 ; Li, Zijun; 1 ;

作者机构： 1.Shanghai Jiao Tong Univ, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

2.Shanghai Acad Agr Sci, Forestry & Pomol Res Inst, Shanghai Key Lab Protected Hort Technol, Shanghai 201106, Peoples R China

3.Univ Hong Kong, Shool Biol Sci, Pokfulam Rd, Hong Kong, Peoples R China

4.HUT, Glyn O Philips Hydrocolloid Res Ctr, Wuhan 430068, Peoples R China

关键词： Lycoris; Starch; Physicochemical properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 316 卷

页码：

收录情况： SCI

摘要： In this study, starch was isolated from 13 genotypes of 12 Lycoris species, and the morphology, granule size distribution and physicochemical properties, including apparent amylose content (AAC), Rapid Visco Analyzer (RVA) pasting properties, textural properties, thermal and retrogradation properties were characterized. The majority of starch granules of the 13 Lycoris genotypes were oval in shape, and granule size followed a normal distribution with a mean diameter of 20-30 pm. Contrary to previously published findings, the XRD results revealed that lycoris starches had either C-type or C A -type crystallinity. All lycoris starches showed high AAC varying from 25.6% to 32.7%, and low gelatinization temperature (GT) ranging from 58.8 to 69.7 degrees C. Interrelationships among 18 starch quality traits were analyzed based on correlation analysis. The present study provides information on lycoris starch characteristics which should serve as a useful guide for later studies on lycoris starch utilization in food and non-food industries.

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