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.
Molecules. 2018 Aug 24;23(9):2132. doi: 10.3390/molecules23092132.
The dry root tuber of contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited C-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 / and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (/) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.
含有约 75%的淀粉，表明它是一种重要的淀粉资源。淀粉显示出球形、多边形和椭圆形颗粒，中央有脐点。颗粒大小范围为 3 至 30 μm，体积加权平均直径为 9.6 μm。淀粉的直链淀粉含量为 35%，表现出 C 型结晶结构，相对结晶度为 25.9%。颗粒外部区域的短程有序度约为 0.65，层片厚度约为 9.6nm。膨胀能力和水溶性从 70°C 开始增加，在 95°C 时达到 28.7%和 10.8%。淀粉在水中具有典型的双峰热曲线，糊化温度为 61.8 至 83.9°C。7%（/）淀粉-水糊的峰值、热、崩解、最终和回生粘度分别为 1689、1420、269、2103 和 683 mPa·s。天然淀粉中快速消化淀粉、缓慢消化淀粉和抗性淀粉分别为 6.04%、10.96%和 83.00%；糊化淀粉中分别为 83.16%、15.23%和 1.61%；回生淀粉中分别为 78.13%、17.88%和 3.99%。将 淀粉的上述理化性质与玉米 A 型淀粉、马铃薯 B 型淀粉和豌豆 C 型淀粉进行比较。基于淀粉结构和功能性质参数的层次聚类分析表明，和豌豆淀粉具有相似的理化性质，与玉米淀粉的关系比与马铃薯淀粉的关系更密切。
