Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
Food Chem. 2018 Aug 15;257:75-82. doi: 10.1016/j.foodchem.2018.03.004. Epub 2018 Mar 3.
Starch was isolated from the kernels of jackfruit, longan, loquat, litchi, and mango fruits, which contained approximately 56, 59, 71, 53, and 64% starch, respectively, indicating that these fruit kernels are good starch sources. The structural and functional properties of these isolated starches were investigated and compared. The starches had irregular, truncated, spherical, and elliptical shapes with central hila and exhibited different sizes, with mango starch being the largest and jackfruit and longan starches being the smallest. The five starches had similar amylose contents but exhibited significantly different crystalline properties including crystalline type, relative crystallinity, short-range ordered structure, and lamellar intensity. Among the five starches, the jackfruit and loquat starches had the highest and lowest gelatinization temperature and enthalpy, respectively, and the litchi and mango starches had the highest and lowest pasting viscosity, respectively. The longan and loquat starches were more susceptible to enzyme hydrolysis than the other starches.
淀粉分别从菠萝蜜、龙眼、枇杷、荔枝和芒果的果核中提取，其淀粉含量分别约为 56%、59%、71%、53%和 64%，表明这些果核是良好的淀粉来源。研究并比较了这些分离淀粉的结构和功能特性。这些淀粉呈不规则、截断、球形和椭圆形，具有中央脐点，且大小不一，其中芒果淀粉最大，菠萝蜜和龙眼淀粉最小。五种淀粉的直链淀粉含量相似，但结晶特性存在显著差异，包括结晶类型、相对结晶度、短程有序结构和层状强度。在这五种淀粉中，菠萝蜜和枇杷淀粉的糊化温度和焓最高，龙眼和芒果淀粉的糊化黏度最高，分别为最低和最低。与其他淀粉相比，龙眼和枇杷淀粉更易被酶水解。
