Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China.
Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China; College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.
Food Chem. 2020 Jun 1;314:125082. doi: 10.1016/j.foodchem.2019.125082. Epub 2019 Jun 26.
The structures and physicochemical properties of ginkgo starches from seven cultivars were investigated and their relationships analyzed. The ginkgo starches had oval or irregular shapes, size distributions with a unimodal peak, and an A-type crystal pattern. The fine structures, crystalline structures, and physicochemical properties varied significantly among these ginkgo starches. Pearson correlation analysis and a PCA loading plot indicated that amylopectin A-chains and amylose had negative effects on the IR ratio, I, and D, while amylopectin B-chains had a clear positive effect on the relative crystallinity. Furthermore, the amylopectin short B1-chains and long B-chains contributed amorphous and single-helix structures, respectively. The thermal properties of the ginkgo starches were mainly influenced by the amylopectin B-chains and I, while the pasting properties were mainly influenced by amylopectin B-chains and helical structures. These results indicated that the starch fine structures and crystalline structures had significant effects on the physicochemical properties.
研究了 7 个品种银杏淀粉的结构和理化性质，并对其进行了分析。银杏淀粉呈椭圆形或不规则形状，粒度分布呈单峰型，具有 A 型晶体形态。这些银杏淀粉的精细结构、晶体结构和理化性质差异显著。皮尔逊相关性分析和 PCA 载荷图表明，支链淀粉 A 链和直链淀粉对 IR 比、I 和 D 有负向影响，而支链淀粉 B 链对相对结晶度有明显的正向影响。此外，支链淀粉短 B1 链和长 B 链分别贡献无定形和单螺旋结构。银杏淀粉的热性质主要受支链淀粉 B 链和 I 的影响，而糊化性质主要受支链淀粉 B 链和螺旋结构的影响。这些结果表明，淀粉的精细结构和晶体结构对理化性质有显著影响。
