Granular architecture of lotus seed starch and its impact on physicochemical properties

doi:10.1016/j.foodres.2023.113564

CORC > 海洋研究所 > 中国科学院海洋研究所 > 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, Chuanjie 1; Li, Guantian 1,4; Hemar, Yacine 5; Corke, Harold 2,3; Zhu, Fan 1
刊名	FOOD RESEARCH INTERNATIONAL
	2023-12-01
卷号	174 页码:9
关键词	Lotus seed starch WAXS SAXS Lamellar structure Enzyme susceptibility Structure -property relationship C -type starch Amylopectin alignment
ISSN号	0963-9969
DOI	10.1016/j.foodres.2023.113564
通讯作者	Zhu, Fan(fzhu5@yahoo.com)
英文摘要	Lotus 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.
资助项目	Zhihong Li from Beijing Synchrotron Radiation Facility (BSRF) (Institute of High Energy Physics, Chinese Academy of Sciences, China) ; Chinese Scholarship Council
WOS关键词	AMYLOPECTIN MOLECULAR-STRUCTURE ; GELATINIZATION ; DIGESTIBILITY ; ORGANIZATION ; BEHAVIOR ; AMYLOSE ; QUINOA ; CHAINS
WOS研究方向	Food Science & Technology
语种	英语
出版者	ELSEVIER
WOS记录号	WOS:001098422000001
内容类型	期刊论文
源URL	[http://ir.qdio.ac.cn/handle/337002/183876]
专题	海洋研究所_实验海洋生物学重点实验室
通讯作者	Zhu, Fan
作者单位	1.Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand 2.Guangdong Technion Israel Inst Technol, Dept Biotechnol & Food Engn, 241 Daxue Rd, Shantou, Guangdong, Peoples R China 3.Technion Israel Inst Technol, Fac Biotechnol & Food Engn, IL-3200003 Hefa, Israel 4.Chinese Acad Sci, Key Lab Expt Marine Biol, Inst Oceanol, Qingdao, Peoples R China 5.Shenzhen Univ, Inst Adv Study, Shenzhen, Peoples R China
推荐引用方式 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.