Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
Testing Center, Yangzhou University, Yangzhou 225009, China.
Carbohydr Polym. 2015 Dec 10;134:448-57. doi: 10.1016/j.carbpol.2015.08.026. Epub 2015 Aug 13.
Lotus rhizome C-type starch was separated into different size fractions. Starch morphologies changed from irregular to elongated, ellipsoid, oval, and spherical with decreasing granule size. The small- and very-small-sized fractions had a centric hilum, and the other size fractions had an eccentric hilum. The different size fractions all showed C-type crystallinity, pseudoplasticity and shear-thinning rheological properties. The range of amylose content was 25.6 to 26.6%, that of relative crystallinity was 23.9 to 25.8%, that of swelling power was 29.0 to 31.4 g/g, and that of gelatinization enthalpy was 12.4 to 14.2J/g. The very-small-sized fraction had a significantly lower short-range ordered degree and flow behavior index and higher scattering peak intensity, water solubility, gelatinization peak temperature, gelatinization conclusion temperature, consistency coefficient, hydrolysis degrees, and digestion rate than the large-sized fraction. Granule size significantly positively influenced short-range ordered structure and swelling power and negatively influenced scattering peak intensity, water solubility, hydrolysis and digestion of starch (p<0.01).
莲藕 C 型淀粉被分离成不同粒径的颗粒。淀粉形貌从不规则形状变为长形、椭圆形、卵形和球形，随着粒径的减小。小粒径和极小粒径颗粒具有中心脐点，而其他粒径颗粒具有偏心脐点。不同粒径颗粒均表现出 C 型结晶度、假塑性和剪切变稀流变特性。直链淀粉含量范围为 25.6%至 26.6%，相对结晶度范围为 23.9%至 25.8%，膨胀能力范围为 29.0 至 31.4 g/g，糊化焓范围为 12.4 至 14.2 J/g。极小粒径颗粒的短程有序度和流动行为指数显著较低，散射峰强度较高，水溶性、糊化起始温度、糊化终了温度、稠度系数、水解度和消化率显著较高。颗粒粒径显著正向影响短程有序结构和膨胀能力，负向影响淀粉的散射峰强度、水溶性、水解和消化（p<0.01）。
